Friday, January 10, 2014

Cocktail du jour: Aperol Sbagliato

I would happily drink Aperol all year round, but the crisp and bubbly Aperol Spritz has been retired until spring. It just doesn't seem right in the middle of this polar vortex extreme cold weather event Mother Nature has thrown our way. If anyone could use a cocktail, it's her. And make it a very strong hot toddy, I need the temperatures to be above 0º on a more regular basis.

Lucky for me we made a stop at one of our absolute favorite Greenwich Village bars, North Square when we were in NYC last week and came across a new twist on the Aperol Spritz. Adding in the high end vermouth Antica Formula Carpano to the orange flavored aperitif turns it into more of darker and warmer libation. A splash of Pellegrino made it bubbly and it was absolutely delicious.

Recreating it back at home was a bit more difficult than we thought. Our Cocchi is a good substitute for the Antica but we couldn't get the taste quite right. Mr. C&G changed directions and came up with an Aperol version of the Negroni Sbagliato.

Sbagliato means mistaken in Italian, and was created when the bartender at the Bar Basso in Milan accidentally grabbed a bottle of spumante instead of gin for his Negroni and created a new drink. I'm thankful Mr. C&G grabbed the Aperol instead of the Campari, and my new favorite festive winter drink was born. Now if we could only be in Milan instead of Maine . . .

Aperol Sbagliato
1 oz Aperol
1 oz sweet Vermouth (the higher end the better)
1 oz Prosecco

Fill a cocktail shaker with ice and add the Aperol and sweet Vermouth
Shake and strain into a flute or coupe glass, top with Prosecco
Garnish with an orange peel

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