A Summer Thirst Quencher
We’re having a relatively quiet summer around here. No big European adventures and our travel plans are centered around family time in Sun Valley, Idaho, and San Diego. But when we’re at home in Houston, battling the humidity and trying not to spontaneously combust, there’s nothing like a cold Aperol spritz to beat the heat.
Last summer was what my husband and I fondly refer to as the summer of the Aperol spritz. Our family travelled to London and Paris and then met my husband’s family in St-Paul-de-Vence and travelled on to Corsica. Our first lunch together was spent at one long table in the courtyard of Colombe d’Or.
It was one of those leisurely lunches that turns into something magical. A big basket of seasonal vegetables sat in the middle of our table, simple grilled fish from the Mediterranean filled our plates, and cold aperitifs quenched the adults at the table.
I’ve been appreciating last summer’s adventure from my vantage point of time. There’s nothing like travel–it sparks your curiosity and creativity and just makes you feel like the air you’re breathing has more oxygen. Yes? I once heard an alzheimer’s researcher speak about the things that help clear out grey matter in your brain. Travel was top of the list.
As I write this at my dining table, looking out at the pavement of my Houston street, it makes me long for our next adventure. Until then, I’ll just make us a slightly bitter and bubbly Aperol spritz and flip through the photo memories. I hope your summer takes you somewhere that clears out the cobwebs.
Yield 1 cocktail
Slightly bitter and utterly refreshing, an Aperol spritz is an Italian aperitif that became popular after World War II. It’s la dolce vita in a glass.
- 4 ounces Prosecco or Champagne
- 2 1/2 ounces Aperol
- Splash of club soda or sparkling water
- Orange slice, for serving
Fill a wine glass with ice.
Fill glass about half full with Prosecco, or measure out 4 ounces. Then add 2 1/2 ounces Aperol. Finish with a splash of club soda. Gently stir to combine.
Serve with half an orange slice on rim of the glass.