These days, with the bars closed and no aperitifs, we often miss a well-done Spritz!
I hesitated until the last moment before writing this post, and even now I don’t know if Piera will be happy that I am sharing the secret recipe to prepare her famous Aperol Spritz with you.
Ok, I do it anyway, but you promise to share it only with your closest friends, that if Piera knows we are in trouble!
This is what you need:
- 1 balloon goblet (be careful, if Piera sees you doing it with a Tumbler she cuts your hand!)
- 5 or 6 ice cubes
- 3 parts Prosecco
- 2 parts Aperol
- 1 part Soda Schweppes
- 1 orange wedge
N.B.: first the Prosecco, THEN the Aperol and FINALLY the soda, please…Piera watches you!!
To make it the REAL Piera’s Aperol Spritz, it is recommended to drink it between 6 pm and 8 pm on a summer evening, after a long day of work, only and exclusively in the company of the people you love! For us, that person is Bruna, the baker from Borgomaro and a great friend of the Relais family, who every evening comes to visit and sip it together with us during what she calls her “happy hour”.
Now that you know the secret recipe, run to prepare one, or – even better – come and taste it soon with us at the Relais and…cheers!