What better way to kanpai (cheers) to the end of summer than with the sunset hue of a refreshing spritz.
This simple Italian aperitivo, a premeal drink, has a long history in northern Italy, but only within the past decade has it secured global dominance as summer¡¯s go-to brunch drink.
The origin of the spritz can be traced to Austria¡¯s 19th-century occupation of Venice during the Napoleonic Wars. The ruling Habsburgs were not used to the strong wines of the region and would ask the locals to add a spritz of water to dilute the drink. This lasted until the advent of modern cocktail culture in the 1920s, when Italian bitters such as Campari, Aperol and Select were spritzed into now-standard cocktails like the Negroni and Americano. While it can be found on many drink menus today, the Aperol Spritz was only officially recognized as a cocktail by the International Bartenders Association in 2011.
The spritz is an easy and fun framework to play with: two parts bitters (typically Aperol), three parts sparkling white wine and an orange slice for garnish. For this recipe, though, we will tweak the amounts and substitute the carbonation provided by prosecco for the bubbles in sparkling sake instead (between technical brewing developments and new regional certifications, craft sake is undergoing an incredible renaissance). For a bit more complexity, cut the sparkling sake with a different kind, like a fruity junmai with a high rice-polishing ratio or a more rustic yamahai from Tohoku for something more funky. You¡¯ve got tons of variables to experiment with.
Whether you make it one way or another, whether you say kanpai or cin cin (cheers), you will be aptly aperitivo¡¯d before digging into your meal.
Ingredients:
? 1 part or 30 milliliters Aperol
? 2 parts or 60 milliliters daiginj¨ (sake made with rice milled down at least 50%) sake
? 2 parts or 60 milliliters sparkling sake
? Ice
? 1 orange
? Fresh thyme for garnish
1. Take your orange and determine your garnish. A full slice, half-wheel or wedge are all fine, but think of what may look best in your wine glass.
2. Add two to four cubes of ice to your glass, then pour in the Aperol and two types of sake. Stir a couple times.
3. Add your orange garnish, then top with one or two sprigs of fresh thyme.
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