An aperitif to ring in spring

21 August 2014 - 02:01 By Andrea Burgener
subscribe Just R20 for the first month. Support independent journalism by subscribing to our digital news package.
Subscribe now
Andrea Burgener
Andrea Burgener
Image: Supplied

Aperol. It has a weird sort of name, a weird sort of colour (like a day-glo version of Campari) and for some reason, possibly to do with both these factors, not much popularity locally.

I love Aperol: the medicinal orange hue, the name, the glamorous retro associations, and the million-and-one things you can do with it. Aperol could be described as Campari light (it has half the alcohol content), although that sounds a bit derogatory, which is not my intention.

Aperol was first targeted at "active men", although the drink seems decidedly more girly nowadays. First created in 1919 by the Barbieri brothers in Padua (now made by the Campari company), the drink's main flavourings are gentian, bitter orange, rhubarb and cinchona. Cinchona is an intriguing ingredient; it's the bark from the cinchona shrub, endemic to South America, and traditionally used as medicine because of its high quinine content. Some say cinchona testing was what heralded the birth of homeopathic medical thinking. Brought back by Jesuit missionaries to Europe (it is also known as Jesuit bark), it reached Italy in the 17th century. It is always comforting (if unrealistic) to think of your tipple as medicinal.

Impending spring always starts me on planning Aperol concoctions. Campari, with its darker colour, higher booze content and more bracing bitterness, seems right all year round, but Aperol is warm weather stuff. Get yourself a bottle (most bottle stores, definitely the swanky ones, should stock it) and try one of these excellent ways to drink it.

Two-one-two

This very easy, chic (and please note, strong) cocktail was created in New York by super-bartender Willy Shine. Per drink: 2 tots best tequila / 1 tot Aperol /2 tots grapefruit juice. Shake in a blender or jar with lots of ice. Pour over more ice into martini glass or tumbler.

Aperol spritz

A light and breezy long drink; the ultimate summer tippler, perhaps even beating Pimm's. Per drink: 3 parts prosecco (to be authentic) or any good sparkling wine / 2 parts Aperol / 1 part soda / 1 slice of orange. In a tall glass or large wine glass half filled with ice, add the ingredients in any order, in amounts according to the glass size. Don't stress about the exact ratios, you can always sip a bit and adjust as you like.

Aperol float

Completely delicious as a dessert, and beautiful in a sort of kitsch sunset way. 1 tot Aperol / lemonade to halfway up the glass (use a smallish tumbler) / huge scoop vanilla ice cream. Pour in Aperol, then lemonade. Nanoseconds before serving, gently plonk the ice cream on top. Supply spoons and prepare for some over-froth mess.

subscribe Just R20 for the first month. Support independent journalism by subscribing to our digital news package.
Subscribe now