Aperitivo: The Original Happy Hour
Some of the most popular cocktails in the world are born of this Italian tradition.
There are few drinks more synonymous with summertime luxuriance than the Aperol Spritz — it’s the perfect compliment to any day time frolicking or balmy alfresco meal. The origins of the drink however, and many other of the cocktails that we now so frequently enjoy, are very specific indeed, and go back to the Milanese tradition of aperitivo.
The word aperitivo is derived from the Latin aperire, “to open” — the stomach, that is, after work and before the evening meal. All around Milan, bars and restaurants can be found at the original cocktail hour trying to do just that.
Central to the aperitivo experience are the cichetti (snacks,) which can be just about anything. In a restaurant, you might find tramezzini (cocktail sandwiches), mondeghiali (fried meatballs) and crostini (toasts with a variety of savoury toppings.) In the neighbourhood bars of Milan, on the other hand, it may be only a simple selection of chips, nuts and olives — like a much, much better version of beer nuts.
Equally important of course are the drinks. The most famous perhaps is the Aperol Spritz, but aperitivo is also the genesis of the Negroni, the Americano and the Sbagliato, to name just a few. What they all share in common — bitter, effervescent and refreshing qualities that perfectly compliment the food on offer.
If you’re serving aperitivo at home, it can be just about anything you like. Saltiness and tartness are desirable food qualities, as they complement the bitter and refreshing nature of the drinking fare. It’s also not intended to be a sit down meal — aperitivo is essentially finger food that people can eat easily while standing or moving around. Indeed, it’s not a meal at all — it’s the prelude to a meal, so don’t expect or even aim for the guests to finish full.
Here’s a list of different recipes you might care to try while hosting your own aperitivo at home:
Aperol Spritz
The classic — a perfect blend of sweet, bitter and refreshing, with the effervescence of prosecco and the citric perfume of orange. The “official” recipe on the bottle calls for a heavy pour of 60ml of Aperol, but of course they’d say that. For many, a slightly lighter measure of 45ml creates a far better balanced result. Garnish with a slice of orange and a firm, green, Sicilian olive, unpitted, for a salty twang as you drink that epitomizes the flavour profile of aperitivo.
Ingredients:
45ml Aperol
90ml Prosecco
30ml Soda
Combine ingredients in a wine glass and top with ice. Garnish with a wedge of orange and green olive on a toothpick.
Campari Spritz
Aperol is synonymous with the spritz format, but it’s common in Italy to ask the question: “Aperol or Campari?” Campari is the heavy-set cousin of Aperol, adding a weighty punch of alcohol and bitterness. Use slightly less Campari than you would Aperol, as it’s stronger by volume and can easily overwhelm the drink.
Ingredients:
30ml Campari
90ml Prosecco
30ml Soda
Make and garnish in the exact same way as an Aperol spritz.
Americano
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Love Campari, but not such a great fan of prosecco? An Americano will be more your speed, so called because of its popularity with American tourists, who would often request their campari and vermouth diluted with a little soda. Any sweet vermouth will do, but if you can get your hands on Carpano Antica Formula, you’ll be glad you did — it’s the benchmark in the cocktail world for levels for complexity, depth of flavour and all round drinking pleasure.
Ingredients:
45ml Campari
45ml Antica Formula (or any sweet vermouth)
Soda
Combine Campari and vermouth in a highball glass. Fill the glass completely with ice and then top with soda water. Garnish with a small cheek of orange.
Negroni
The negroni is one of the most popular cocktails in the world, and you can find people drinking them just about anywhere — the origin of the drink though, goes back to aperitivo. The negroni was supposedly named after the Italian count Camilo Negroni, who one day requested his Americano be made stronger than normal, prompting the bartender to substitute the soda for gin. If you’re hosting an event, try mixing your negronis ahead of time and refrigerating them in ready-to-pour batches, leaving you free to mingle.
Ingredients:
30ml Campari
30ml Antica Formula (or any sweet vermouth)
30ml Gin
Combine ingredients in a mixing glass and top with ice. Stir for 8–10 seconds and then strain into a chilled rocks glass filled with ice. Garnish with an orange peel.
(If batching, add one part water per each other part, 1:1:1:1. E.g. one 700ml bottle gin, one 700ml Campari, one 700ml bottle vermouth and 700ml of water. Stir altogether in whatever large container you have, then bottle and refrigerate.)
(Stanly Tucci makes a negroni)
Sbagliato
The word sbagliato literally translates as “wrong”: it’s a negroni, made incorrectly. The mistake: prosecco in the place of gin, which changes down the gears of the drink in terms of alcohol to a more benign pace.
Ingredients:
30ml Campari
30ml Antica Formula (or any sweet vermouth)
Prosecco
Combine Campari and vermouth in a rocks glass with ice. Top with prosecco and stir. Garnish as you would a negroni, with an orange peel.
Craving a cocktail and don’t want to make one? Enjoy one (or more!) at some of our venues below:
MELBOURNE: Scarpetta, Good Heavens Bar
SYDNEY: Bondi Liquor Co, Diana Potts Point
BRISBANE: Given Kitchen & Bar, Cicada Cafe Restaurant Bar
ADELAIDE: Tempus Mezze Bar, Hotel Longtime
