Apéritif

Morgan has made most of our suppers since the beginning of the pandemic. It has mostly worked well as Morgan likes to cook and likes to have control.

However, I do also like to cook (though less than I once did) and entertain. We’re obviously not entertaining anymore, but a few weeks back Morgan and I agreed that on Friday we would have aperitif starting sometime between 5 and 6 and running until a later suppertime about 7:30 or 8pm.

The apéritif would consist of finer nibblies and lighter cocktails. Usually from my cocktail book entitled Apéritif. My cancer diagnosis threw a bit of a wrench in the works, but I am mostly keeping up the side.

I was too late to make the tapenade and puff pastry I had intended, but did make the tapenade and the puff pastry is thawing in the fridge. Instead we are noshing on hard cheese from Monforte, olives from Olympic Cheese, and antipasto from Catherine’s (it’s the best).

I usually make one cocktail, but if it’s on the bitter side, I’ll usually make a different one for Beth. Morgan and I both love the Expat Americano, a beautiful drink featuring Campari so an alternative was needed. A Paper Plane fits almost any bill.

I miss you all terribly. I wish you were here so I could make you a cocktail and hug you and kiss you. Xo

Expat Americano

• 1.5 oz Campari
• 1.5 oz sweet vermouth (I use the delicious Haberdasher from Traynor Family Vineyard)
• 0.25 oz Stm Germain
• Soda
• Orange wheel

Pour Campari over ice in your rocks glass. Add vermouth, St. Germain and soda. Stir. Add orange wheel.

Mmm.

Paper Plane

• 1 oz lemon juice
• 1 oz Aperol
• 1 oz Bourbon
• 1 oz Amaro Nonino
• Shaker
• Cocktail glass
• Ice

While some cocktails have room for substitution, this one really doesn’t. With these ingredients it tastes like the best lemonade ever.

Chill your cocktail glass.

Put juice and spirits in your shaker with ice and get busy.

Strain into your chilled glass. Awesome!