I want to say two words to you. Just two words. Are you listening?

Aperitifs, digestifs.

There’s a great future in aperitifs and digestifs. I don’t just mean that in a Benjamin-Braddock-searching-for-meaning-in-the-60s-oh-I-get-it-she’s-referencing-The Graduate kind of way. Italian liqueurs are mega-trendy big right now and I say good on it, because they’re relatively cheap (~$20 a bottle, less for vermouths), a little goes a long way, they’re becoming easily available, they have the best ad posters, they were born to make nice in endless kinds of cocktail recipes, and once you start you’ll want to collect them and play with them and come up with neat at-home displays for them like you used to do with your Smurfs.

The Rinfrescante Italiano is the first cocktail we’ve come up with in house to make use of our new-favorite toy/aperitif, Aperol, which is like a lighter-bodied version of Campari. Like yesterday’s Champagne Julep, it’s a fizzer. With the Aperol’s bittersweetness and the bubbly’s carbonation mixed together, Sean’s cousin Chris said it tasted like an Italian soda, hence its given nomenclature, “the refreshing Italian.”

(Speaking of Chris’ toys, I must interrupt myself here to explain what you’re seeing in the pic above, a gift he received for Christmas. It is basically a six-sided jigger, with each side recessed to a certain degree, such that each in effect works like a pyramid-shaped liquid measuring cup. It appears from the online homework I’ve done that Chris’ comes from Vat19.com. It blew me away at ¬†first look but disappointed me at first try, mainly because it is very awkward to pour. You know how sometimes have to pour something from a cup into another container and if you don’t pour at just the right speed the liquid winds up cascading down the side of your cup and not into its intended receptacle? That’s what happened here, unless I poured from the jigger while holding it with two hands, in effect making me feel like a toddler trying to pour her own milk for the first time. Yes, the cube jigger has corners that kinda look like they should work like spouts, ‘cept they kinda don’t. I’d much rather have me a single, classically designed jigger with several easily visible notches inside.)

Oh! And, back to the Rinfrescante, it has applejack, aka Jersey Lightning, which was my street name in high school is like a super-strong, apple-based brandy. Chris and his cohorts had some lying around, and that’s another liquor you’re going to hear a lot about in the coming year, and another one I’d been dying to try for a while, ‘cept that in Fronche Canada you have to settle for (equally awesome) Calvados.

The Rinfrescante Italiano

1 ounce Laird’s applejack brandy

1/2 ounce Aperol

1/2 ounce freshly squeezed lemon juice

About 3 ounces Champagne or sparkling white wine

Lemon twist, to garnish

Pour applejack, Aperol and lemon juice into an ice-filled cocktail shaker. Shake vigorously and strain into chilled Champagne flute. Top off with Champagne. Garnish with lemon twist.

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