As the sun dips lazily down toward the horizon, I want a drink that’s bitter and lively—not too sweet or too alcoholic. Sure, the Aperol spritz is popular for a reason, but I usually crave something drier, like this aperitivo from Paul McGee and Shelby Allison, of Lost Lake in Chicago. The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses. You can fit this one in a two-quart pitcher, but a slightly larger vessel will help you avoid pour-and fizz-related messes.
Recipe information
Yield
Makes about 12 servings in a 2 1/2-or 3-quart pitcher
Ingredients
To serve:
Preparation
Step 1
Up to 24 hours before serving, make the batch. Pour sherry and Campari into a 2½- or 3-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate if not serving immediately.
Step 2
To serve, stir 1 cup ice and 6 orange wheels into pitcher mix, then carefully add chilled sparkling wine and stir again gently to mix. Pour into ice-filled wine glasses or rocks glasses and garnish each glass with an orange wheel.
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