The Tasting Panel magazine

JULY 2012

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Page 93 of 132

O n a busy street corner, Via Alloro's bustling patio is abuzz with conversation. It's approaching happy hour, and customers chat cheerfully over bites of burrata and a variety of authentic, delicious carpaccios. We're in the heart of swanky Beverly Hills, yet there's an undeniable European feel here. If you tune out the Hollywood talk and focus solely on the several tables fi lled with happy diners speaking Italian, it's easy to transport yourself to the sidewalk eateries of Florence or Rome. PHOTO: ERICA BARTEL Completing this virtual vacation is the restaurant's signature cocktail, the simply chic Aperol Spritz. At the bar and on patio tables, the iconic, vibrantly-hued quaff stands out, instantly channeling the spirit of the sunset—no matter where you are in the world. With classic Italian style and a light, refreshing fl avor, the Spritz has been instrumental in Aperol's meteoric rise to the top, and the brand is now the fourth fastest- selling brand in the world.* "We are really excited about the growth of Aperol in the U.S. While it's the fastest growing spirit in Italy and one of the top fi ve globally, it's really just caught on in the U.S. over the last 12 months. Consumers are learning what bartenders and mixologists already know: that the Aperol Spritz is a fantastic cocktail," says Tom Schlachtenhaufen, Vice President Sales for Aperol importer Palm Bay International. Easy as 3-2-1 With its delightful balance of bitter herbs and rhubarb and enticingly sweet orange fl avor, Aperol is certainly something special on its own. But in order to take this famously orange aperitif to the next level, the brand is focusing its efforts on its internationally- renowned cocktail, the Aperol Spritz. Stephanie Kubacki, Senior Director of Marketing for Palm Bay International says, "There is no other cocktail like it. It is vibrant, refreshing, and has a unique fl avor that can't be replicated by any other brand." Although the Spritz isn't easy to knock off, it's certainly simple to produce quickly and consistently, thanks in part its simple 3-2-1 recipe, which calls for three parts prosecco, two parts Aperol, one part soda and lots of ice. "It's a very specifi c recipe, but it's also very simple," continues Kubacki. "It is very easy to make," confi rms Armando Liuzzo, Sommelier and General Manager at Via Alloro. "It's simple to teach and quick to make, even when it's busy. I can even make it with two hands!" Aperol Spritz... the Perfect Pour The Aperol Spritz is a deliciously simple cocktail to make: • 3 parts Prosecco • 2 parts Aperol • 1 splash of soda water Garnish with a slice of orange, and serve in a balloon glass or a tumbler with lots of ice. *Shanken's Impact Newsletter, February 1 & 15, 2012 july 2012 / the tasting panel / 93

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