Robert Bush noon, Oct. 23
With barbecues and fireworks just around the corner, it's time to prepare with some great summer recipes. Now, I don't cook, but my man does, and I'll be sharing some of his choice creations, along with recipes, for you to use when you're entertaining in the summertime. As with any great meal, I'm starting off with a refreshing cocktail.
We first discovered this libation in Venice, Italy, where crowds gather around at bars at 6 o'clock for a spritz and cicchetti (pronounced chi-ket-ee), which is the Italian version of tapas. I found the spritz a little too bitter, and then one bartender suggested I have it with Aperol instead of Campari, and presto! Delicious.
Once we were home and the weather was sufficiently balmy just before dusk, David recreated the Spritz con Aperol. He begins with big wine glasses or tumblers, which he fills half way with Aperol:
Then he skewers a green olive (the bigger and meatier the better, as it soaks in all the flavor) and a slice of orange, the scent of which compliments the beverage quite nicely.
Finally, he adds 4-5 ice cubes and fills the glass almost to the top with Prosecco and a splash of soda water. And then it's time for relaxing, socializing, and sipping al fresco!
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