lsanderson | Aperol

A Poolside Negroni, left, and Shaddock's Fizz, Aperol drinks at Peels.
By JENNIFER STEINHAUER
Published: August 7, 2012

JUST as the culinary cognoscenti press us into embracing certain food trends (“You will eat pork belly! Love cupcakes now! Hate cupcakes now!”) so, too, do they dictate our drinks.

First, several years ago, there was St.-Germain, the delicate elderflower liqueur. Early on, it entered a long-term relationship with prosecco: if you wanted to date the sparkling Italian refreshment, you were stuck with its French chaperon. Next up was Domaine de Canton, and every lounge drink began to taste vaguely of gingersnaps.

Coming around the corner is Cynar; get ready to explain to your dinner guests why you are making them a martini that tastes of artichoke.

But for the time being, we live in the world of Aperol, a slightly bitter, go-down-easy Italian aperitif that has found its way into bartenders’ flutes and highball glasses from Los Angeles to London. More

Recipes
Shaddock’s Fizz
Il Sorpasso
Aperol Granita