Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I am making a fizzy, bitter, Italian liqueur-fuelled beverage: The Cynar Fizz.
Tagged With liqueur
Summer drinking is the most fun type of drinking, and the spritz may be the most summery drink. They're light, bright, extremely drinkable and infinitely riffable. They're also super easy to make, which is helpful if you've already had a couple.
A lot of folks worry about what to drink with their food, but I firmly believe that one should pay as much attention to what one drinks both before and after. The perfect apéritifs and digestifs (meaning "to open" and "digestive," respectfully) will help you ensure your dining experience starts and ends on the highest of notes.
I am completely obsessed with those fragrant, herbal, Italian liqueurs that fall under the category of "amaro." I love 'em neat, with a bit of soda, or splashed into cocktails. It never occurred to me that I could DIY the stuff, but Food 52 has come up with a method to do just that.
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