If Campari is the uncompromising, complex, and bitterly bracing quaff, and Aperol the sweet and heady nectar, then Luxardo's new Aperitivo strikes an interesting balance in between.
'luxardo' on Serious Eats
This recipe is from William Nazar of Blue Hill Stone Barns.
Gilding the lily is one of my favorite activities, but there was something mildly insane about the thought of putting ice cream in champagne. Were drinkers back in 1888 on to something good?