Saturday, July 21, 2012

Linger Longer

It was a pretty crappy week overall, but now that the sun is finally shining and it's such a gorgeous day, I think it's about time to enjoy a refreshing summer beverage. It's 5:00 somewhere right? Or maybe that doesn't count when you can just go out for brunch...

Anyway, Aperol, an Italian bitter orange aperitif, has for years been the darling of bartenders and food bloggers alike and I've finally gotten on board. When I was in Denver this past spring, my sister and I paid a visit to a restaurant called Linger for a leisurely lunch. (Makes sense right? And Erin had the day off.) The menu was delish, filled with lots of international small bites (for lack of a better description). I was on vacation and it was after noon, so I ordered a drink called La Rosa, a mix of St. Germain, Aperol, lemon juice and Prosecco. Since we were sitting on the roof deck of the restaurant (formerly a mortuary called Olinger), much to my chagrin they served it in a plastic cup. Ugh. I hate that. But it was a really fantastic bevie in spite of the vessel in which it arrived. I've done a pretty good job recreating it here over ice (if I do say so myself) but my memory of it is somehow better. Maybe it was the vacation mentality. Or mortuary.

Erin, quizzing the waitress about why my drink is so much better than hers and can she please have what I am having. What? No, don't worry. We are not going to drive. First we are going to walk to REI, then over the highway, then to Patagucci, then up the pedestrian mall and then we will be so tired that we will take the free shuttle back almost all the way to the car so, by that time, we will have completely sweat out any alcohol that we might have imbibed. Or maybe she was just asking about the sesame bbq kobe short rib tacos.

Lovely To Olinger

2 ounces Aperol
1 ounce St. Germain
1 ounce fresh lemon juice
Lemon peel

1. Add the Aperol, St. Germain and fresh lemon juice to a cocktail shaker along with plenty of ice. Shake vigorously. 
2. Fill a rocks glass with fresh ice and strain the Aperol drink over it. Top with Prosecco and a lemon peel. Makes one drink.

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