It has slowly seeped into my consciousness, by means of various restaurant cocktails and general reading, that Aperol is delicious. I will have to try and acquire some. To that end, two recipes for later reference:
Aperol Spritz
1 1/2 ounces Aperol
3 ounces Prosecco or sparkling wine, chilled
Sparkling mineral water or club soda, chilled
1 lemon or orange slice
Pamplemousse (from Orangette)
½ oz. Aperol
2 oz. freshly squeezed grapefruit juice, pulp strained out and discarded
2 oz. dry white wine
Fill a tall glass about halfway with ice cubes. Add the Aperol, juice, and wine, and stir to blend. Strain into glass.