If you are interested in building a taste for the bitter drinks that are showing up in bars these days, my advice is to start slowly. Here are my recommendations, step by step.
'aperol' on Serious Eats
If Campari is the uncompromising, complex, and bitterly bracing quaff, and Aperol the sweet and heady nectar, then Luxardo's new Aperitivo strikes an interesting balance in between.
Is it spring yet? If you're getting primed for warmer weather, we recommend a little Aperol: it's fruity and fresh like a summer drink, but bracing and bitter like the citrus of winter. If you are looking for ways to use up the last of February's citrus, pairing it with this Italian aperitif is just the ticket. (It's also delicious mixed with a wide range of spirits and liqueurs, or just used to flavor a glass of Prosecco.) Here are 10 delicious cocktail recipes to get you started.
A muted, orangey pink, the Rhubarb Blush from Pok Pok Ny is like a lovely liquid SweeTart. Here's the recipe so you can make it at home.
The Aperol Spritz is popular for a few reasons. The combination of bittersweet Aperol and prosecco, lightened with soda water, is just the thing to quench the thirst and whet the appetite. Here's an updated recipe, frothed up with seltzer and egg white.
Before dinner, you need an apertif that quenches your thirst and gets your mouth watering: a bittersweet spritz made with Campari or Aperol is just the ticket. These effervescent drinks are especially refreshing on a hot day, and the perfect partner for a few predinner snacks.