Roots Aperitivo Recipe
Start your Roots journey with our new aperitivo service- available from Tuesday to Saturday.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Citrus-Herb Spritz (aperitivo cocktail)
Small Plates & Nibbles (for one serving)
Method
Citrus-Herb Spritz (aperitivo cocktail)
Chill glass
Place a stemmed wine glass or large rocks glass in the freezer for 5–10 minutes to chill while you prepare the ingredients.
Combine spirits
Add dry vermouth, aperol and gin into a mixing glass (or directly into the chilled serving glass) over a few large ice cubes.
Add citrus
Stir in the fresh orange juice gently to combine with the spirits.
Top with soda and garnish
Top with club soda (about 3 oz). Gently stir once to marry the flavors. Add a fresh orange slice and a sprig of rosemary for aroma. Serve immediately with a small cocktail pick through the rosemary to release oils when lightly slapped.
Small Plates & Nibbles (for one serving)
Prepare crostini
Preheat oven to 350°F (175°C). Arrange thin sourdough slices on a baking tray, brush both sides lightly with olive oil, and bake 6–8 minutes until crisp and golden. Let cool.
Whip ricotta
In a small bowl, whip ricotta with 1 tsp honey, a pinch of sea salt (about 1/16 tsp) and a tablespoon of water or olive oil until smooth and spreadable.
Assemble crostini
Spread ~1 tbsp of whipped ricotta on each crostini. Top half of them with a few slices of house pickled root vegetables and a drizzle of olive oil. Top the remaining crostini with a thin radish slice, a sprinkle of chopped toasted walnuts, a tiny drizzle of honey (about 1/8 tsp each) and a pinch of cracked black pepper. Finish with microgreens if using.