The Aperol Spritz isn't the only thing going off the rails. A new anti-garnish movement suggests you may be a terrible person if you garnish your cocktail.
Here in Porto, Aperol is everywhere but I'm struggling to find Campari in the stores. My nightly Negroni obsession is having to take a backseat until I can suitcase import Campari. These cocktails are therefore very timely.
Both recipes sound very interesting and we will be trying them. I think the most important thing you mentioned in this article is something I’ve long believed - use high quality ingredients. I hate when I read a comment in a Facebook group or elsewhere that someone didn’t care for a certain bourbon or other spirit so they’ll use it as a mixer. Dump it or give it to a friend that might like it. As we used to say in software development - junk in, junk out! Life is too short to drink junk. Just take the loss and move on to something that better suits your tastes!
I’m running off to get celery bitters. The Colin looks like it might be Dr Browns celery tonic for adults. And of course thank you for having a palate I appreciate... as in I was and am never giving up my Aperol Spritzes.
Random side thought but I don't think I've ever seen a recipe that called for .25oz of simple that wasn't fine without it.