Campari is no rarity on British shelves but, until the last few years, Aperol was hard to buy. I used to ask a friend to bring a bottle back when she was in Italy. Now Aperol is ubiquitous.
It is less bitter than Campari and not so strong, just 11%, and actually it is now owned by Campari. For a party, pour half a bottle of Aperol into a large jug, add a whole bottle of Prosecco, some slices of orange and ice. A variation is to add some soda water and/or gin. In the Veneto a spritz is the choice of locals. Commissario Brunetti drinks them in Venice; he is Donna Leon’s fictional detective. Strangely Harry’s Bar in Venice refused to serve me one; it is regarded as a common drink beneath their clientele. They make them in Venice out of either Aperol or Campari with white wine and a splash of soda.
Another good summer aperitif, easy to make for just one or two people, is to mix equal parts of gin with lime cordial and add a splash of soda, a slice of lime and ice. It’s very refreshing on a hot day and makes a change from G&T. And now, for me, a new discovery; Cawston fruit juice. It comes in different flavours but they all have about 90% cloudy apple juice augmented with rhurbarb, ginger or beetroot. It needs to go in the fridge once open but can be kept in its carton at room temperature unopened for months. If you want to turn it into electric soup, add a splash of vodka. Rhubarb is an ingredient of Aperol, which brings us full circle,