RECIPE | Amaro Spritz

Last year, the New York Times published an article entitled “ The Aperol Spritz Is Not a Good Drink,” to an uproarious response from commenters to food blogs alike. It started me on a journey to find - what does make the best spritz? If you haven’t had one, please allow me to introduce the Amaro Spritz. Amaro is the elegant big sister to Aperol, less sweet, more complex. It is a bitter digestif originally hailing from Italy, although I am currently using a California made version : Amaro Angeleno. It has an herbal and citrus flavor that has a way of working up the appetite. If you are looking for a new recipe to try this weekend and add into your repertoire, try this!