Having had the privilege of traveling to Italy and seeing what ‘Aperitivo Hour’ really consists of, it is no wonder why the Aperol Spritz and other aperitif cocktails have been en vogue for a while and only gaining in popularity. All across Italy, between 4 and 6 p.m., most bars, osterias, trattorias, transform into bustling gathering places for a delicious, lower alcohol libation in preparation for the evening’s dinner activities. While the Aperol Spritz may be front and center in the U.S., other aperitif cocktails are common during this time: Americano, Negroni, Campari and soda and other bitter liqueur-based drinks take the stage to awaken the senses and spark lively conversation and socializing.

The classic Aperol Spritz recipe of Aperol, prosecco and seltzer water over ice in a wine glass, garnished with an orange slice, yields an excellent, bright flavor cocktail, but with so many bitter liqueurs to choose from*, we have concocted some variations of this classic at Damico & Partners restaurant locations.

*Other bitter liqueurs include: Campari, Aperol, Bruto Americano (CA), Tattersall Bitter Orange (MN), Luxardo Bitter, Cappelletti Aperitivo Americano, Montanaro 6P.M., Contratto Bitter, Select Aperitivo, Fred Jerbis Bitter 34, Meletti Bitter and many others. Most of these are Italian products, but more and more craft distilleries around the US and abroad are producing delicious bitter liqueurs.

Campiello restaurant in Naples, Florida: Campiello Spritz

This version yields a refreshing aperitif-style cocktail. Olives are a traditional garish for the Aperol Spritz across trattorias of Italy. We use the Castelvetrano Olive, hailing from Sicily, to add a touch of salinity to our hybrid of the Negroni and Aperol Spritz.

Recipe:

1 oz Montanaro 6 P.M. Liqueur

1 oz Carpano Antica Formula Sweet Vermouth

.5 oz London Dry Gin

3 oz prosecco

1 orange swath

1 Castelvetrano olive

1 wine glass

In an empty wine glass add Montanaro 6 P.M., Carpano Antica Formula Sweet Vermouth, gin and prosecco. Add one scoop of ice so the glass is ¾ full and stir briefly with bar spoon to combine all ingredients and garnish with a twisted orange swath and Castelvetrano olive on top of the ice.

The Brooklyn restaurant in Brooklyn Park, Minnesota: Brooklyn Spritz

Loosely based on the Venetian mixture of white wine and soda water, Aperol, a bitter orange liqueur with notes of rhubarb adds a pleasant bitter component to both seltzer water and sparkling wine (traditionally prosecco). Olives are a traditional garish for the Aperol Spritz across trattorias of Italy; The Brooklyn uses the Castelvetrano olive, hailing from Sicily, to add a touch of salinity to our version. Tattersall Bitter Orange is a great hybrid of the sometimes over-bitter Campari and less bitter Aperol. Produced in NE Minneapolis, this bitter orange product is a great substitute for almost any recipe using either Italian counterpart.

Recipe:

1 oz Tattersall Bitter Orange

3 oz sparkling water

1 oz seltzer water

1 orange wheel

1 Castelvetrano olive

1 wine glass

In a standard wine glass filled ¾ with ice add bitter orange liqueur, seltzer and sparkling wine. Stir briefly with bar spoon to combine all ingredients and garnish with a thin orange wheel and Castelvetrano olive.