A more substantial take on the much-loved spritz. Still refreshing, but with added depth.
Makes 1
50ml Aperol
25ml grenadine
1 tbsp lemon juice
125ml tonic water
Ice
Orange slices, to serve
1 Combine the Aperol, grenadine and lemon juice together in a glass and add ice.
2 Top with the tonic water, garnish with orange slices and serve.
Cook’s note: Serve with moreish taralli (traditional Italian nibbles) or breadsticks.
This aperol tonic recipe is just one of the ideas from our April issue for a Sunday Roast with an Italian twist, including Roast Fillet of Beef with Salsa Verde, Crispy Roast Gnocchi and Peperonata, Simple Shaved Asparagus Salad, Roasted Parmesan Cabbage and Lentils and a Traditional Colomba Cake. The recipes are by Lottie Storey and the Photography by Kym Grimshaw.
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