In Italy and Spain, don’t be surprised to see crowds of young people drinking liquers mixed with sodas of all flavors, a lot like our rum and cola.
In Italy, there are two liquers made from secret blends of fruits, herbs and spices, at least that’s what they tell us. I prefer the liquer that is more bitter, Campari, though the slightly sweeter Aperol is terrific on a hot summer evening before dinner. To make a couple of easy Italian liquer-based cocktails, try this:
Instructions
Campari
- In a tall glass mix about an inch of Campari with grapefruit juice. Fill with ice.
Aperol Spritz
- In a wine glass make an Aperol Spritz by mixing 1-1/2 ounces of Aperol liquer with 2 ounces of Prosecco, and a splash of club soda. Stir once or twice, add ice. Garnish with a slice of orange.
