A Drink and Things: Negroni Spritz! June 03 2016, 0 Comments
So, guess what? Next week is Negroni Week and we are thrilled to soon re-introduce last year's super popular Negroni lip balm and add it to our permanent collection. We will have it available for pre-order starting on Monday, and for each Negroni lip balm pre-sold, we will donate $1 to the Grameen Foundation.
To celebrate this re-introduction, we're launching a weekly series called "A Drink and Things" and will include a drink recipe we're loving as well as links to inspiring articles and covetable products.
If you like this series, sign up for our newsletter because we'll be popping it over to inboxes as well.
First up: A Drink. This week's cocktail comes from a new little compendium called Spritz by Talia Baiocchi and Leslie Parizeau. What I thought was a ridiculously narrow topic for a book turned out to be quite intriguing. A spritz is defined as a bitter, bubbly, low alcohol drinks, but the writers argue it's also "a mantra, an attitude, and a state of being." Inspired by Negroni Week, I thought I'd share a lighter take on the Negroni created at Bar Basso in Milan. It's perfect for lightweights or those who want to drink cocktails all night. Get the recipe below.
From Spritz by Talia Baichhi and Leslie Pariseau
1 ounce Campari
1 ounce sweet vermouth
3 ounces Prosecco
1 orange half-wheel
Fill a glass with ice. Add the Campari, sweet vermouth and Prosecco. Garnish with the orange and enjoy!
Now that your cozy with your drink: Things
Definitely, definitely this Spritz book. It's a small volume with a smooth matte cover and compelling art deco illustrations. Plus, 50 classic and modern cocktail recipes!
Inspiring Reads (and Listens):
Ann Lamott's poignant essay about finding time to do things you love.
Tim Ferris's (2 hour long!) interview with Derek Sivers still has me thinking 10 days after I heard it.
Labels are boring and unsexy but a real necessity for almost any product-based business. This start-up is working eliminating label waste by getting rid of the need for back paper. Fingers crossed their stuff becomes more widely available soon.
Extra Crispy is a new site by some smart food writers all about breakfast. And they're looking for a bacon critic. True story.
Finally made it through the Saveur France issue. Sigh. A must for francophiles.
Love a seven-layer salad? Try my updated version.