When I originally decided to review Spritz, a book of variations on spritz-style cocktails, I had a plan. It would be Easter, or some other lovely spring day, and I'd pull the book out to whip up a suitably light, fizzy drink for a group of friends.
It snowed here on Easter, of course, but we were having a friendly gathering, so I saw no reason the weather should dim my vision. I teetered between a drink called "The Sippy Cup" (because I am a sucker for a fun name) and one called an "Aperol Betty", but settled on the "Betty" when my friend informed me that she already had a bottle of Aperol that needed to be used up. Easy-peasy.
The book notes that the "Aperol Betty is barely more than a glorified, bittersweet Mimosa", and I think we found that to be pretty true. In fact, for my group of more-tending-towards-whiskey-cocktail loving friends, it was a bit too straightforward, and we ended up adding dashes of bitters and a little extra prosecco to later batches.
But, given that it was supposed to be a simple, spritz-style drink, I don't think I can fairly hold that against it. Plus, how can you hold anything against a drink with that gorgeous orange color, right? Right!
In thumbing through the rest of Spritz, though, I believe that same observation basically applies to the whole book. If your favorite drink is a good, stiff Manhattan, maybe this isn't the cocktail compilation for you. But if you're into lighter libations (ohhh, isn't that fun to say five times fast!) this would be a lovely little book to inspire you for the warmer months.
Here's the recipe for that Aperol Betty so you can get to sampling.
- 2 ounces Aperol
- 1 ounce fresh orange juice
- 1/2 ounce fresh grapefruit juice
- 3 ounces prosecco
Add all ingredients to a cocktail shaker, add ice and shake. Strain over ice into a rocks or Collins glass. Top with prosecco and garnish with an orange wheel.
[I received a copy of this book from Blogging for Books.]