It is, according to my calendar, the last day of May. Which means tomorrow (for those who are calendarly challenged) is the first day of June. And while the first day of June isn’t the official start of summer, it is the official (I’m making this up as I type btw) first day of Planning for Summer Drinking season. Though perhaps that should be like April. But let’s make it June 1! I’m all for it, and with that in place now and carved into stone like commandments or famous last words, let me present to you a drink for your summer, the Summertivo.
You may be able to guess that this is specifically a summer pre-dinner drink, a warm weather aperitivo as it may be. And it is! But it is also a drink that you can have with summertime brunches or breakfasts, in the mid-afternoon when you need something just a smidge stronger than tea, or after dinner, when the summer romances are blooming and you don’t want to be weighed down by your sipping. It starts with Galliano L’Aperitivo, lovely drink solo, or mixed as it is here. It’s bitter, but not too bitter, made from a host of delicious ingredients, starting with regular oranges, bergamot oranges, and bitter oranges, as well as citrus pals chinotto, tangerines, and grapefruits, and then spices such as anise, juniper, cardamom, sandalwood, sage, lavender, peppermint, cinnamon, and vanilla, with a bit of the regular (delicious, also) Galliano, too. Altogether, it delivers this fresh, citrusy, herbally, taste, very flavorful, very balanced. And very perfect with Italian sparkling wine prosecco, which is our second ingredient here. The third is a simple lemon twist, to add a hint of high-end tang. As with all good summer drinks, no sweat to make, too. One note: you might try a dash of Scrappy’s legendary Black Lemon Bitters in here. I don’t have it listed below, but it’s worth a gander. Call it Summertivo 2.0 to be all modern.
1. Add the L’Aperitivo to a flute or comparable glass. Top with the prosecco.
2. Carefully stir in a manner that brings everything together without being wacky. If your prosecco isn’t really chilled, or if it’s hot out, add an ice cube.
3. Garnish with the twist. Give a toast to the sun, and to Italy.
There are times, when the Mercury’s rising and that big ol’ ball of heat in the sky is high overhead, when you want a classy drink, but one that isn’t too tough. A drink that has all kinds of flavor, but without involving any sweat (or little sweat) to make. A drink you could sip after a long day of work while the sun starts its long slow trip down westward, as well as during a family brunch on Sunday when you’re waking up slowly.
Well, this is that drink friend! It covers all those bases, though admittedly it might be best during the Italian aperitif hours, those beautiful moments before dinner (let’s say 5 to 7, though they can arrive a stitch earlier or later) when you want to have something a little effervescent and light, but still with character and taste. All those characteristics come together here with just two ingredients – and a lemon twist – starting with Mionetto Prosecco, specifically the DOC Treviso brut version (though all the Mionetto Proseccos, made since 1887, are worth tracking down). The Treviso brut is nice and dry and crisp, with apple and peach and flowers lingering on the tongue, along with a hint of honey.
Here, it’s mixed with another Italian number, the newest sibling of renowned Galliano (the L’Autentico golden liqueur in the memorable bottle), Galliano L’Aperitivo, just recently becoming available stateside. An amaro, or bitter, it boasts over 50 ingredients, including a bouquet of citrus – orange, bergamot, tangerine, grapefruit, others – and a mix of herbs and spices like cardamom. The flavor’s rich, with all those orange-y citrus notes, herbaliciousness, and a hint of bitter.
Together, these two Italian stalwarts come together beautifully – with lots of fruit flavor, but with a dryness that is swell in summer, when you want to keep the cloying nature of some drinks far away. The color is also rather amazing, adding another welcome touch.
1. Add the L’Aperitivo to a flute or comparable glass. Top with the prosecco.
2. Carefully stir in a manner that brings everything together without being wacky. If your prosecco isn’t really chilled, or if it’s extra hot out, add an ice cube.
3. Garnish with the twist. Give a toast to the sun, and to Italy.
