B was exceptionally generous this birthday and indulged my love of obscure booze. To this end, I got two different amaro that I didn’t have, Cappelletti and Averna. Fortunately, my birthday last year also provided me with Brad Thomas Parsons‘ book Amaro. There were several recipes for both of these amaro, but the one that struck our fancy since it was bordering on brain-cooking hot was the Cappelletti Spritz, which he got from bartender Colin Clarke of the now defunct Fanny’s in Prospect Heights, Brooklyn.
- 1 1/2 oz. Cappelletti Vino Apertivo
- 1/2 oz. fresh lemon juice
- 1/4 oz simple syrup (1:1)
Add the Cappelletti, lemon juice and simple syrup to a double old-fashioned glass full of crushed ice. Top off with the Prosecco. Garnish with a twist.
I did take the liberty of using a twist of lemon rather than the recommended twist of orange. This spritz is a little less boozy than some, as it doesn’t use a liquor base in addition to the amaro. We also went with a Prosecco that was on the drier side, so the spritz was definitely not too sweet. On a hot summer day, both of these are decidedly good things.
If you find yourself in possession of a bottle of Cappelletti, we definitely recommend putting this one into your regular rotation.