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I have a friend, Nathan. He is a genius with cocktails, has a super impressive beard, and always knows how to throw a good party. Well, the fine people over at Aperol decided to make him one of their Chief Brunch Officers for the summer. Yes, that is a real thing and I think it might be the best job EVER. Each weekend he and Aperol host a brunch on Saturday AND Sunday at a different restaurant in Los Angeles. The star of the show? The Aperol Spritz, perhaps one of my favorite beverages.
I was lucky enough to be invited to one of these boozy brunches! The location was Venice’s Scopa Italian Roots. Quite fitting. Upon sitting, I was promptly given a Spritz, bright orange straw and all. Then we got to the food. I ordered a perfectly brunch-appropriate frittata and we all shared the squid ink calamari, which was delicious. For whatever reason, one of my favorite snacks while at a bar or for appetizers over the years has become fried calamari with lemon and…an Aperol Spritz. So there ya go! And here we are.
The official Aperol Spritz recipe is super simple and you can remember it by saying 3-2-1. Three parts Prosecco, two parts Aperol, one part club soda. Garnish with an orange slice over ice and your golden. Er, orange and sparkly.
I love this picture so much.