The Italian classic has been making a comeback recently and deservedly so. Bottled at a laughable 11%, Aperol backs all the punch of its big brother Campari without the headache in the morning (i.e. less alcohol and less sugar). That said you can also drink it for 6 hours straight without realizing you've just had 25 drinks so please be careful. Traditionally served in a Spritz, add 2-3 oz of Aperol to a glass full of ice. Top with Prosecco and an orange slice. Enjoy over and over!

Oh Aperol, how I love thee let me count the ways. I've had Aperol, more specifically Spritz con Aperol, in more than 20 cities across Italy and France and no matter how many times I have one I fall in love with it all over again. Slightly bitter, slightly sweet just like life. Now my go to drink at home is the Aperol Spritz and I wouldn't have it any other way.

Quite a few Aperol bottles have made it into the Westby family recycling bin by way of our liquor cabinet. Cinnamon and I love to make Champagne cocktails with it, a habit that K&L's own Doug Davidson got us started on. Since Aperol has quite a moderate alcohol content (at 11%, it is even less than Champagne!) it isn't quite as dangerous to drink while cooking as other cocktails we enjoy. The recipe is simple: fill a rocks glass thoroughly with ice, add one shot of Aperol, fill the remainder with Champagne (it is great with the Michel Dervin) and add a twist of orange. It is also great with just plain soda and a twist.