I am having an ‘Uh Oh’ kind of week. I might blame it on the holiday or maybe that I took off on Tuesday to shop for kitcheny (not kitschy tho!) stuff with my daughter but whatever the reason my days are messed up and I can not seem to get them straight. Smack dab in the middle of watching the Broncos and Raven’s game I remembered this cocktail and it hit me it was indeed Thursday night…and oops; my Friday Cocktail post was not done! Made especially to coincide with the first game of the season in the land where football fans create a sea of orange, it would not wait.
Thankfully I had taken photos and was breezing along thinking I had a whole day to get it together when all of a sudden I was thrown into a tizzy. Sort of hated to leave the game since my team was winning but sort of like keeping on task too and getting a cocktail done each and every Friday; it’s not called Saturday Cocktails is it? I believe I ran as fast as any wide receiver to get this done so that I could finish watching the game (and what a game…GO BRONCOS!!). Might I please add that I even got to see the adorable Britton Colquitt kick a ball; he was my neighbor until recently and he is as cute and charming off the field as on. Hi Britton…Sally and I are SO proud of you!
My friend Greg Henry, he of Sippity Sup fame, now has two books to his name. His latest, Savory Cocktails, is my favorite; I mean come on – it’s COCKTAILS…all cocktails! I love Greg’s vision with this book, nothing girly sweet here although don’t let the word savory fool you. Sometimes a bit of sweet is the BEST compliment to something savory, think ying and yang or salted and caramel. This cocktail is a great example.
Did Greg know how much I loved both Aperol and Tequila when he brought the two of them together in one glass? He must have and this was a winner. Aperol is such a favorite of mine; if you’re not familiar with it, think Campari Lite. Not as strongly herbaceous, it still delivers a nice scent and flavor that is balanced beautifully with the tequila.
I was fortunate to have the folks at Partida Tequila ask me to sample their wares and it’s become one of my favorites. I used the Partida Blanco tequila for this cocktail; mostly because I didn’t want the slight yellow of the Anejo to affect the finished cocktail but I thought it also needed the brightness of the Blanco; something that would keep it light and refreshing. I really like Partida Blanco, a lowlands tequila that’s rich and a little peppery, though it’s not quite as complex as some and costs a few bucks more it’s a taste that is pure and rich and one of my favorites.
I don’t know where you are but all this talk of summer ending seems a joke; 90+ degree days are proof of that. I’m still in the mood for a cold, light and tasty cocktail to soothe my fevered brow…and thanks Greg…this was perfect and I really loved your book.
The cocktails are a combination of Henry’s take on mainstream drinks as well as his own recipes. Each cocktail is served with anecdotal research offering the reader something far beyond a recipe; the story of cocktails often seems to make them that much more colorful and appealing for me. Despite the lack of syrupy sweet concoctions, he still manages to include some fanciful and fun names…these may be savory but it doesn’t mean they can’t be fun! This particular cocktail is reminiscent of the Aperol Spritz and would be used similarly as an apertivo; it’s light but has the bitter complexity of orange peel; how can it miss?
Aperol Tequila Swizzle
- 2 oz Tequila
- 1 oz Aperol
- 2 or 3 dashes grapefruit or orange bitters
- 2-3 oz Club Soda
- 1 pinch coarse salt
- 1 grapefruit twist for garnish
- Chill a tall highball glass and fill with ice.
- Add the Aperol, tequila and bitters and use a straw or swizzle stick to stir until just blended.
- Top with club soda and a pinch of salt, stir gently and garnish with a grapefruit twist.
- Serve with the swizzle stick or straw.