This time of year, I would normally be looking forward to a ski trip.  This year, all of the ski club trips, so hopefully planned last summer, are being canceled, as mutant strains (a great name for a band, by the way) appear in every county in America. The Alps are getting dumped with snow, late January storms are lining up to turn the Green Mountains white, and depressingly, I’ve no plans to go either place. I’ll have to recreate an Après Ski experience at home. 

A common Après Ski adult beverage is an Aperol Spritz. Yes, I know, when you hear Aperol Spritz, you think Italian Piazzas and French beaches, but they are also ubiquitous in ski towns, especially Alpine ones. It’s a light, refreshing, thirst-quencher with a pretty, orangey-pink hue, and tasty, too.

The base is Aperol, an Italian aperitivo with flavors of orange, herbs, and a hint of vanilla. Aperol was created in Padua, Italy, in 1919, and made to be sipped before dinner. It’s slightly bitter, aromatic, and only 11% alcohol. 

The “official” recipe for an Aperol Spritz (or “Spritz” in Italy) calls for equal parts Aperol and Prosecco, a splash of sparkling water, and an orange slice for garnish. For my global pandemic at-home edition, I used equal parts Aperol and Gruet Brut, skipped the sparkling water, and didn’t bother with a garnish. 

Start by filling a stemless wine glass or water goblet with ice, pour in equal parts Aperol and your chosen economical sparkling wine, and you’re good to go.  No shaking or stirring necessary. It’s incredibly easy to make, and even easier to drink. Contrary to one writer’s opinion in the NY Times, I think you’ll find that it is a good drink.

Too bitter? add a little more Prosecco.  Too much alcohol?  add more sparkling water.  If you wish, you could even experiment with off-dry Proseccos to sweeten the drink.  I’ve even seen a sprig of rosemary sticking out the top, next to a straw. 

If you wish to serve some nosh with your Spritz, remember that salty, creamy, and sweet foods will balance out the bitterness of the Aperol. Olives, creamy cheeses, and fresh fruit would all pair well.

What to do with that leftover sparkling wine, once you’ve had your fill of Aperol Spritz? Mimosa, Bellini, Pamplamosa . . . how about a French 75?  1.5 ounces gin, 3 ounces sparkling wine, ¾ ounce simple syrup, and ¾ ounce fresh lemon juice.  Served in a champagne flute, they are very refreshing, but pack a punch. They are named after the French 75mm Howitzer field gun used by the French in WWI, because after one of these cocktails, you will feel as if you have been hit by one. I have fond memories of drinking these at the bar at Bistro La Minette at Christmastime. 

Here’s to remembering the good times until we can make more memories. Cin cin!