Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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May 23, 2013

Aperol Spritz

Last week, I was recounting my vacation to Italy and fond memories of Aperitivo time.  Before I even left for the trip, I bought a bottle of Aperol (yet another bottle to add to my amari collection) because I anticipated I would be craving Aperol Spritzs upon my return.  Aperol Spritz is probably one of the most popular cocktails served during aperitivo.  It's slightly bitter and slightly sweet and oh so refreshing.  I still have no idea why it's served in a wine glass, but just roll with it.  My family and I had one of these nearly every day.  Making this drink at home helps me relive the memories of that trip, and now that summer is nearing, it's the perfect cocktail for those summer afternoons and early evenings.

Aperol Spritz
  • 3 parts prosecco (I used La Marca)
  • 1 part (about an oz) Aperol
  • Club soda 
  • Orange slice, for garnish.
- In a wine glass filled with ice, fill about 2/3rds way with prosecco.
- Add about an ounce of Aperol.
- Top with about an ounce of club soda, or to taste.
- Garnish with an orange slice.