The Aperol Spritz is popular for a few reasons. The combination of bittersweet Aperol and prosecco, lightened with soda water, is just the thing to quench the thirst and whet the appetite. Here's an updated recipe, frothed up with seltzer and egg white.
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This recipe from Jason "Buffalo" LoGrasso of Cotogna in San Francisco is a frothier, creamier version of the classic Aperol Spritz.
When we asked Cotogna's bar manager what cocktail ingredients he's into right now, we expected some crazy new vermouth or extra-rare bitters, but he answered simply: "Opal basil. It's super beautiful," he says. He uses it to crown a cocktail named Crystal Beach after the Canadian amusement park he visited as a kid. Here's the recipe so you can make this summer drink at home.
This rye-based cocktail from Cotogna restaurant in San Francisco tastes super-fresh thanks to lemon juice, berry liqueur, and a bunch of aromatic basil.
Cotogna, the casual offshoot of the lauded Quince, has been packed since it opened. Considering the demand, their decision to open for lunch was a no-brainer. But their further move to sell daily brown bag lunches ($12) to-go was a stroke of genius, and sheer luck for San Franciscan's with expensive taste on a budget. There aren't may places where $12 gets you a delicious sandwich, a side salad, and a cookie; from Cotogna, it feels like a true steal.
Cotogna opened to a great deal of fanfare this past November. It's no wonder—as the less buttoned-down offshoot of Michelin-starred Quince, Cotogna promised the opportunity to sample some of Chef Michael Tusk's Italian cooking at a manageable price. If a chef with Tusk's accolades is going to try his hand at pizza, I'm inclined to check it out. If he's pushing the boundaries of pizza toppings to include pies with sea urchin, then he definitely has my attention.