Easy Ideas for Your Summer Aperitivo Hour
PORTORO Interior gives you some handy tips for entertaining during these sweltering days from soothing sundowners to presenting nibbles.
“Mezzanotte” Velvet Cushions
“Festa” Lacquer Tray, Murano Crystal Glasses
With the temperature rising into the mid-30s here in Manila, everyone is languishing from the heat and retreating into cooler, shadier areas for comfort. These sweltering summer days call for copious refreshments to soothe parched throats and for lighter, fresher-tasting meals to tempt dwindling appetites. In which case, we present a number of handy options for making summer days – especially those late afternoon hours – more convivial, enjoyable, and sublimely refreshing.
Where I am from, in the Italian speaking region of Switzerland, we have the tradition of the aperitivo: a relaxing selection of drinks and snacks to be enjoyed with friends as the sun goes down.
Everyone Loves an Icy-cold Cocktail
As soon as the sun passes the yardarm, it’s time to fill up your ice bucket and set up a tray filled with all the necessary fixings for early evening cocktails.
Note, however, that this season is not for heavier and darker spirits like whiskey and brandy as these tend to raise one’s body temperature uncomfortably. Instead, the rule of thumb is to use clear spirits such as gin and vodka to craft drinks that are pleasing to sip as the sun goes down and the ambient temperature becomes slightly cooler.
Here are some of our favorites, a couple of which have been given a delicious local twist.
Carlo Moretti Murano Crystal Glass
Vodka Soda de Manila
1oz vodka
Ice
Lemon twists and/or thinly-sliced cucumber
Dalandan [Fil.: native sweet orange] soda or cucumber soda (local brand Rite ‘n’ Lite is most pleasant to drink)
Place the lemon and/or cucumber in a tall glass and fill part-way with ice. Add the vodka and give it a good stir with a long barman’s spoon or stirrer to infuse the spirit with the citrus and cucumber. Top up with the soda to serve.
**For a local spin on gin soda, replace the vodka with an equal measure of gin. For preference, we recommend the award-winning and locally-produced ARC Botanical Gin which is deliciously citrus-forward.
“Grapefruit” Service Plate
La Bellina
This is a Filipino take on the classic Italian cocktail from Harry’s Bar in Venice, but it uses mangoes as opposed to peaches, seeing how these are endemic to the region and are in season at this time. Pro-tip: be sure to push your pureed fruit through a fine- to medium-meshed sieve to remove any fibrous parts
2oz sieved mango puree, very well chilled
4oz Prosecco, very well chilled
Pour your mango puree into a champagne glass that you’ve chilled in advance. Top with the Prosecco, slowly and carefully pouring the wine into the flute.
“Festa” Lacquer Tray
Mimosa Filipina
The classic Mimosa is best known as a brunch drink made with orange juice and champagne. In this local version, fresh or packaged dalandan or calamansi lime juice (sweetened in the case of the latter) adds a spot of tropical flavor to the drink that is perfect for the evening cocktail hour
2oz fresh dalandan or pre-sweetened calamansi juice, chilled
4oz Prosecco or Champagne, well-chilled
Splash of Manille dalandan or calamansi liqueur (optional)
Pour the juice and sparkling wine into a chilled champagne flute and mix well. If desired, add a splash of Manille citrus liqueur before serving.
Mini Lacquer Tray available in Grey and Bordeaux
Negroni
We cannot do a piece on the cocktail hour without mentioning this great Italian favorite. Again, for preference, we recommend the local ARC Botanical Gin, but the blossomy Japanese import Roku Gin is also a beautiful Asiatic option
1oz gin
1oz Campari
1oz sweet red vermouth (Cinzano Rosso is a perennial favorite)
Ice
A strip of orange peel
Place some ice into a rocks glass; set aside. In a mixing glass, stir together the gin, vermouth, and Campari with ice until well-chilled. Strain into the prepared rocks glass and garnish with orange peel.
Refreshing Eats to Tempt Heat-worn Palates
The key to successful summer entertaining is to feed your guests dishes that are lighter yet are just as satisfying. Red meats and deli products do not play such a big role here as they do in colder weather; instead, poultry, dairy, fish, and fresh vegetables all come into play.
A salad always works
Garden-fresh greens tossed in a lively citrus dressing or a classic white wine vinaigrette is always welcome. Make it more substantial by adding chunks of fresh, in-season fruit and toasted nuts for a tasty textural contrast.
Watermelon, Feta Cheese, Mint Salad
Quinoa, Kale, Tomatoes, Feta Cheese Salad
