Canned delights capture spirit of Italian aperitivi
Pampelonne has introduced three new pre-mixed cocktails, perfect
Imagine a drink more perfect for summer quaffing than an Italian spritz. Fizzy, not sweet, slightly celebratory and not too high-octane, the simple combo of prosecco, booze and bitters makes an easy summer sipper.
But what if you could get a spritz in a cute li’l can?
Sparkling wine cocktail maker Pampelonne released a collection of three new flavors this summer inspired by Italian aperitivi.
Packaged in adorably slim 250-milliliter cans with beach umbrella stripes and matching straws, the irresistible drinks clock in at a totally doable 6 percent alcohol and 120 calories per.
Pampelonne led off with a rosé lime cocktail in 2013 and followed with sangria soon after. As the owners’ knowledge of the beverage market and their interest in mixology grew, they developed more fizzy wine cocktails, like a fresh take on a French 75.
Named for a beach in St. Tropez, Pampelonne makes refreshing riffs on neoclassic drinks that contain no hard alcohol — they’re all French wine, bubbles, fruit juice and flavorings — and taste bright, light and not too sweet.
They are definitely not meant to replace the cocktails that inspire them, but they do a great job of quenching hot-weather thirst, in portable, French Riviera-via-Italy style.
Negroni Sbagliato
While it has none of the boozy bitterness of a negroni, this deep pink drink seduced us, nonetheless, perhaps with the charms of its blood orange notes. “Sbagliato” translates to “mistake” (originally the barkeep accidentally poured prosecco instead of the gin component in a true negroni), but if all our bartending fails tasted this good, we’d still be pretty popular.
Watermelon Americano
You’d expect this neon pink drink to taste like a watermelon Jolly Rancher, but instead it tastes like a fruity rosé with a bit of fizz. Based on the Americano, a delightful cafe classic that’s a lighter version of a negroni made with Campari, sweet vermouth and soda, it’s a fun-to-drink “nod to the original,” as Pampelonne co-founder Erik Weller says.
Black Cherry Bicicletta
Our favorite of the three, the Bicicletta (or bicycle) tastes boldly of black cherry and yuzu. The old men who typically drink its namesake (made from Campari, white wine and soda) on summer days and then supposedly drunkenly bicycle home probably don’t know much about the zesty Japanese citrus, but this can was made for afternoons alfresco anywhere. Apricots are poached in a water bath simply flavored with sugar, lemon juice and vanilla bean, creating a dessert whose payoff is much greater than the sum of its parts. Pit stop: Staying on the safe side of apricots
The apricot — all heady scent, velvet touch, supple bite — harbors a secret. Cut along its cleft line and twist to reveal brilliant flesh and heart of darkness. The rugged pit hides an almond-shaped kernel tinged with cyanide.
Boring the fan of murder mystery. The villainous chef would have to grind a lot of stones to prep a dastardly dish.
Still, the pit holds power. Consider the many alluring recipes for apricot-kernel custard, jam and gelato. Most begin by toasting the seed and end with a warning: The potentially toxic treat is best prepared by the pastry professional.
The home cook sticks with apricot flesh, which is wholly wholesome. Poached and chilled it makes a healthful breakfast, snack or dessert. And not that kind of just deserts!
4 ½
2
1 ½ Slice:
Lisa Futterman is a freelance writer.
Boil: In a medium saucepan, stir together sugar, water and lemon juice. Split vanilla bean the long way; scrape out seeds with the back of a knife blade. Drop in seeds and pod. Bring to a boil; boil 1 minute.
Simmer: Reduce: Turn up heat under saucepan, and reduce contents to a thick syrup, about 5 minutes. Strain into a glass measuring cup. Let cool a few minutes.
Cool: Serve: Enjoy apricots, along with syrup, over yogurt, under whipped cream, alongside a slice of pound cake or solo. All good.