So, we turn to a variation on a genuine cocktail great, the Americano. This version substitutes Campari with Aperol, another liqueur from the same Italian manufacturer which only recently has become widely available on our shores but which I understand has been delighting Europeans en masse since some time not long after Benito Mussolini was given his eternal walking papers.

Aperol is something like a kinder and gentler lower alcohol variation on the super-sweet and super-bitter one-two punch of Campari. While I love it’s more potent cousin, Aperol is, on its own, a drink with just enough bitterness to underline its delightful sweetness.  Using it in an Americano turns into a super refreshing beverage that’s as user-friendly as anything, but just complex enough, I think, to placate a not-too hardbitten cocktail snob. It’s worth a little labor, but making this drink is about as easy as drinking it.

The Aperol Americano

1 ounce Aperol
1 ounce sweet vermouth
Club soda or seltzer water
Orange slice (highly desirable garnish)

Add the Aperol and vermouth to an old fashioned glass with plenty of ice in it and maybe an orange slice or chunk. Top off with soda. Now here’s the difficult part — stir. You might consider toasting the hard working members of organized labor who helped you get that weekend you’re currently enjoying so much.

***
When I wrote about the Americano just slightly under a year ago, I described it as “a perfect drink for lightweights” despite the fact that I also noted it’s the first drink ordered by none other than James Bond in none other than the first James Bond novel, “Casino Royale.” Considering that lower alcohol content of Aperol vis-à-vis Campari, I guess this would be an even more perfect beverage for lightweights.

If that’s a little too perfect for you, it’s perfectly acceptable to do what I did and increase the Aperol and vermouth to 1 1/2 ounces each and make the drink in a somewhat larger Tom Collins/highball glass. It’s way good and it still won’t remove you from the workforce.