Innehållsförteckning för May 2013 från Bon Appetit

FIND, FOLLOW, AND CONNECT WITH US ONLINE THE BA GRUB CRAWL RETURNS Our roving, pub crawl–inspired food festival is back for its second year. That means more cities, more chef hangs, and more all-day eating and drinking revelry with the BA team in Charleston, Chicago, Los Angeles, Miami, and New York. Check bagrubcrawl.com for more details and to buy tickets. NEW COLUMN: COOKING WITH OUT RECIPES As a restaurant cook–turned-editor, Carla Lalli Music loves recipes, just not all the time. She’ll teach you tips on free-styling in the kitchen in her new column, Cooking Without Recipes. bonappetit.com/go/no-recipes The Hashtag We celebrate our favorite food-focused hotels in America on page 99. But what to eat en route? Here’s where the pros grab a bite when they’re on the go: #airportrestaurants @johntedge…

FEW TRAVEL EXPERIENCES are more American than eating dessert at a roadside diner. My order? A slice of banana cream pie: the topping whipped high, the creamy filling offering comfort far from home. To elevate this classic in my own kitchen, I add sliced bananas to the hot (and simple) custard to infuse it with flavor. And did I mention chocolate’s involved? It’s my take on diner deluxe. —JANET TAYLOR MCCRACKEN BANANA CREAM PIE Melt 2 oz. bittersweet chocolate with 2 tsp. vegetable oil and brush over a prebaked 9" pie crust; chill until set. Meanwhile, whisk 3 large egg yolks, ½ cup sugar, 3 Tbsp. cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to…

DEVILED CHEESE TOASTS “The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip.” —Janet McCracken, deputy food editor Mix together 8 oz. grated sharp cheddar, ¼ cup chopped dill pickles, ¼ cup mayonnaise, and 2 Tbsp. chopped pimientos; season with kosher salt and hot sauce. Spread on 4 slices toasted country-style bread and broil until melted, about 4 minutes. 4 servings MICHELADA "You’ll find me drinking this cocktail-inspired by the best Michelada I ever had, at a dive bar in Austin-all summer long. Lime + salt + hot sauce = perfection." —Alison Roman, assistant food editor Rub the rim of a pint glass with a lime wedge and dip in kosher salt; fill glass with ice. Add 1A oz. fresh…

BREAD WINNERS IGNORE PEOPLE who tell you not to fill up on the bread. These days, chefs are putting as much into their glutenous offerings as the rest of the menu, and sometimes even (gasp!) charging for it. We’re loving all the sourdough peasant loaves, sure, but we’ve also got a thing for the biscuits, rolls, and pretzels—especially when there’s a spread (or two) to take it all to the next level. —MATT DUCKOR HOW TO 2.0 YOUR BUTTER Mash one of the following combinations with ½ cup (1 stick) softened, unsalted butter until smooth. Salted Molasses: 1 tsp. molasses, ½ tsp. kosher salt. Pepper Jelly: 3 Tbsp. pepper jelly, ½ tsp. kosher salt. Benne Seeds and Soy: 1 Tbsp. toasted benne (or sesame) seeds, 1 Tbsp. reduced-sodium soy sauce.…

WHAT’S ON ANDREW KNOWLTON’S PLATE (AND MIND) THIS MONTH FLY (AND EAT) HERE NOW Near Gate 34 in Terminal 1 of Tokyo’s Narita Airport is a magical place called Sushi Kyotatsu—the best airport restaurant in the world. It’s not just good-for-an-airport good, it’s good-for-Tokyo good. The best meal I had on my trip to China last year? Sushi Kyotatsu on the way home: super-fresh fish, frosty mugs of Sapporo, friendly waiters, and skilled chefs—everything you’ve come not to expect from airport food. Stirring up Vacation Memories? That’s Easy I travel to eat. But I will admit one souvenir-buying weakness: wooden spoons. At last count, I own over 200 of these kitchen workhorses, bought in places ranging from Ghana and China to Maine and South Carolina. Ask me where I’ve been…

DINNER PARTIES GET THE glory. But James McDufee, chef at New York’s Joseph Leonard, makes a strong case for brunchtime entertaining: “You hang out with your friends while the sun is up, it’s relaxed, and you won’t be doing dishes at one in the morning.” Plus, he adds, it’s often easier on the pocketbook than dinner. We asked the brunch expert (you should see the line at the West Village spot on a Sunday) for a menu that’s simple to pull of and sure to please. So get this party started—early. Company Eggs ACTIVE 45 MINUTES TOTAL 1 HOUR 6 SERVINGS This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish…

It’s timeless, run down, and beat up in some places but stylish and spiffy in others. It’s Boulevard Saint-Laurent—Montreal’s main artery, known around these parts as La Main. Running all the way from the cobblestoned Old Port waterfront in the south of town up to the island’s north shore, it divides Montreal into east and west, winding through established and emerging neighborhoods including Mile End, Chinatown, and Little Italy. A walk along it is a perfect way to get a sense of the city’s heartbeat and to explore its booming restaurant scene, from classic joints to the most vibrant new places in town. And there are plenty of one-of-a-kind coffee spots and bakeries to sustain you on your journey. Adam Leith Gollner is the author of The Fruit Hunters and…

YOU WOULD BEFORGIVEN if you thought that reading a celebratory story about vegetables by April Bloomfield would be a little like hearing Mollie Katzen sing the praises of pork belly. After all, Bloomfield, the British-born chef and co-owner of New York’s Spotted Pig, The Breslin, The John Dory Oyster Bar, and (most recently) Salvation Taco, has become synonymous with Roquefort-topped burgers, pig trotters for two, and “thrice-cooked chips.” (Not to mention, she’s wearing a swine like a scarf on the cover of her 2012 cookbook, A Girl and Her Pig.) Ask Bloomfield about this, though, and she laughs. “It’s a shame I’m known for meat, because I really love vegetables,” she says. “Especially in the spring, when everything comes more alive after hibernating.” In fact, her second cookbook, out next…

WHERE TO STAY HOTEL MONTELEONE A classic in the French Quarter; we’d stay for the rotating Carousel Bar alone. hotelmonteleone.com INTERNATIONAL HOUSE HOTEL The soaring lobby and beaux-arts facade make this boutique hotel a top luxe value pick. ihhotel.com WHERE TO EAT + DRINK ARNAUD’S FRENCH 75 BAR arnaudsrestaurant.com BACCHANAL WINE bacchanalwine.com COCHON cochonrestaurant.com THE COMPANY BURGER thecompanyburger.com COQUETTE coquette-nola.com DOMENICA domenicarestaurant.com GALATOIRE’S galatoires.com THE HI-HO LOUNGE hiholounge.net KILLER POBOYS killerpoboys.com LA PETITE GROCERY lapetitegrocery.com LIUZZA’S BY THE TRACK nola.com/sites/liuzzas NAPOLEON HOUSE napoleonhouse.com WILLIE MAE’S SCOTCH HOUSE 504-822-9503 THE BEST OF LES FÊTES From jazz and zydeco to film, this city is all about festivals (if you’re in town for a few days, odds are you’ll catch at least one). For a full schedule, check out neworleansonline.com.…

Whether you’re cooking over a live fire or cranking up the BTUs, it’s pretty easy to get delicious flavors out of grilled meat, fish, and vegetables. Here are a few tips from Perry Lang: SEASON “LIKE RAIN” When sprinkling on salt and pepper, hold your hand high above the meat to ensure even distribution. Don’t forget to hit the sides—especially on thicker cuts. Be sure to season again during cooking. “SCRUFF” IT UP After seasoning, “scruff” the meat by roughing up the surface with a fork or knife to create nooks and crannies. This encourages better crust development, which, of course, means amazing flavor. GO WITH CAST-IRON If you don’t have one, invest in a cast-iron grate. It takes a while to get hot, but once up and running, it’s…

FOOD LOVER’S TRIP TO NOLA p. 8 NO PURCHASE NECESSARY. To enter and for full rules, go to bonappetit.com/go/nolasweeps. Starts 12:00 NOON ET 4/16/2013 and ends 11:59 PM ET 5/21/2013. Open to legal residents of the 50 United States/D.C. 18 or older, except employees of Sponsor, their immediate families, and those living in the same household. Odds of winning depend on the number of entries received. Void outside the 50 United States/D.C. and where prohibited. A.R.V. of prize $2,700: Sponsor: Condé Nast and Excursionist. NAVIGATOR: MONTREAL pp. 87–90 BOULANGERIE GUILLAUME 17 Ave. Fairmount Est; 514-507-3199; boulangerieguillaume.com BOUILLON BILK 1595 Blvd. Saint-Laurent; 514-845-1595; bouillonbilk.com CAFÉ SARDINE 9 Ave. Fairmount Est; 514-802-8899; cafesardine.com CAFFÉ SAN SIMEON 39 Rue Dante; 514-272-7386; twitter.com/caffesansimeon CASA BIANCA 4351 Ave. de l’Esplanade; 514-312-3837; casabianca.ca DINETTE TRIPLE CROWN 6704 Rue Clark; 514-272-2617; facebook.com/dinettetriplecrown DISPATCH…

WHETHER YOU’RE IN BANGKOK OR BOSTON, Los Angeles or London, there comes a time during every trip when you hit the wall. You’ve sampled enough bistros and pubs, and braved one too many street carts, and all you want to do is plop down on your ginormous hotel bed, turn on the TV, and order room service. Now, I imagine there are some people who study the menu first, and others who go so far as to order the mango-glazed mahi-mahi with julienned vegetables. But I reckon I’m like most folks: I just ask for a club sandwich, the preferred choice of business travelers and tourists the world over. Much of a club’s appeal is that you (usually) know exactly what you’re going to get. Specifically: three slices of white…

You’ve got 21 restaurants on two continents; what’s your go-to travel outfit? Crocs and a rolled-up dress shirt with a fleece vest over it. And I wear short pants just about everywhere I go, with the exception of where I’m going next. Which is...? A farming fact-finding mission to Haiti with President Clinton. I’m excited, but I have to wear long pants because mosquitoes are an issue, as are cholera and typhoid. It’s the most challenging place I’ve been to in terms of how to prepare. Any eating and drinking strategies for flying? I don’t eat in airports or on planes. At O’Hare, however, Rick Bayless has a restaurant called Tortas Frontera. It’s the one place I’ll trust. So you don’t eat anything they serve on the plane? I consume…

IN OUR FAMILY, few things say vacation like a box of Pop-Tarts. We like the frosted kind with the vaguely cinnamony filling, the ones that make that whispery sound when you break them in half. Within an hour of dumping our luggage, we’re at the supermarket, stocking up on all the staples that sustain a family—milk, pasta, fruit—as well as a few that definitely don’t: ice cream bars, Frosted Flakes, those Pop-Tarts. Why? Because it feels good to take a break from saying no all the time, because we believe that vacation is a time to indulge every vice, to let our food ids run wild. We wash down our post-beach white-bread grilled cheeses with Coke; we finish the Key lime pie; we top off the Gin and Tonic with…

GUY WALKS INTO A WINE BAR. >Not just any wine bar-a "natural" wine bar. He pauses, thinks: Isn’t all wine just fermented grape juice and, naturally...natural? He asks the earnest young fellow in the stocking cap behind the bar, who replies with a discourse on, among other things, the use of commercial yeasts in fermentations (not natural), the use of chemical pesticides and fertilizers in vineyards (so not natural), and the addition of sulfur as a preservative (not natural but hard to avoid). Stocking Cap uncorks a lightly hued red from an obscure grape variety called Poulsard, from an organic California vineyard that long ago shunned the Cabernet Industrial Complex. It is low-alcohol, raw, and kind of funky, with a slight tickle from trace CO-this extra CO having enabled the…

Quick-Pickled Shrimp ACTIVE 20 MINUTES TOTAL 40 MINUTES 4 SERVINGS Serve the shrimp on toast to soak up the delicious pickling liquid. 1 lb. shell-on medium shrimp Kosher salt ½ medium fennel bulb, thinly sliced ½ medium onion, thinly sliced 2 garlic cloves, thinly sliced ½ Fresno chile or red jalapeño, thinly sliced, seeded ½ cup fresh lemon juice ¼ cup apple cider vinegar ¼ cup extra-virgin olive oil 2 Tbsp. fennel fronds Freshly ground black pepper ½ loaf ciabatta or country-style bread, sliced ½" thick, toasted Mayonnaise (for serving; optional) Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired. Combine shrimp, fennel bulb,…

TRAVEL IS A LITTLE LIKE cooking for an elaborate dinner party—at least the way I do it—by which I mean stressful. I can plan all I want, but it usually ends up a messy, exhausting, not-always-dignified process that leaves me in need of a stiff drink. Like the cook’s small reward of a sneaky glass of wine before the guests arrive, there is much to be said for the stabilizing powers of a visit to that timeless and most necessary of institutions, the hotel bar. My recipe for landing in an unfamiliar city goes like this: Deplane, clear customs, find my luggage, and get to the hotel. Have a quick, boiling-hot shower to deglaze myself of the gunk of modern travel, then go immediately to the bar. “Barman, bring me…

WE BOTH AGREE that chives are our favorite herb. From early spring well into fall, we go back and forth from our kitchen to the wrought-iron balcony of our studio to snip chives from the deep wooden flower box bolted to a railing on the side of our old warehouse. Each year, while the sage straggles back to life and the thyme takes its time shedding dead leaves to make new ones, the clumps of chives—harbingers of warm weather—come back fuller and more vigorous than the previous year’s. By June, lavender-pink blossoms appear on their scapes and seem to float in the air above the slender, tubular leaves. And while the flowers are in bloom, we always keep a bouquet in a tall glass on the shelf over the sink.…

“Are YOU READY?” Riad Nasr looks at Lee Hanson, who is about to bite into a po’boy, his first ever, at Liuzza’s by the Track, a typical neighborhood joint. It is the inaugural meal of what promises to be an epic four-day eating weekend in New Orleans. Hanson sinks his teeth into the airy bread stuffed with fried oysters and “dressed” with pickles, mayo, lettuce, and tomato, all blessed with a judicious squirt of Crystal hot sauce. “I think so,” he says (or something that sounds like it) through a mouthful of sandwich. Nasr grins a knowing grin. “Here we go,” he says. New Orleans has a way of turning people—those who live in the city and those who just love it—into evangelists, possessed by an urge to spread the…

6 SERVINGS This dish has become a signature of Domenica chef Alon Shaya. Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting it makes it crisp. ROASTED CAULIFLOWER 2 1/2 cups dry white wine 1/3 cup olive oil 1/4 cup kosher salt 3 Tbsp. fresh lemon juice 2 Tbsp. unsalted butter 1 Tbsp. crushed red pepper flakes 1 Tbsp. sugar 1 bay leaf 1 head of cauliflower, leaves removed WHIPPED GOAT CHEESE AND ASSEMBLY 4 oz. fresh goat cheese 3 oz. cream cheese 3 oz. feta 1/3 cup heavy cream 2 Tbsp. olive oil plus more for serving Coarse sea salt (for serving) ROASTED CAULIFLOWER Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to…

You think road trip and you imagine a dog-eared atlas, a bag of Cheetos on the shifter, feet up on the dash— TIME AND OPPORTUNITY, BOTH, OSTENTATIOUSLY YOURS. I’ve had that road trip. This one, though, starts at the airport at 5 a.m. to get my photographer friend Penny and me to Birmingham, Alabama, in time to “catch the light.” I’ve had to arrange babysitters, school backpacks, and restaurant staff issues to get this six-day stretch of open road. Penny, the one understandably most concerned with catching the light, is equally unrelaxed as we get in the rental car. Ironically, we’re heading out on the road to get...“home.” Home cooking. Not the roadside diner kind, and most emphatically not the homey stuff that restaurant chefs are peddling these days, with…

When it comes to travel recommendations, we’re happy to take Sir Ben Kingsley’s advice: The man has basically been on the road for 40 years, acting in films like Gandhi (New Delhi), Sexy Beast (Spain), Hugo (Paris), and dozens more. Once he’s airborne, Kingsley’s got a one-track mind. “Very occasionally, I’ll try the wonderful wine lists or food that airlines feature,” he says, “but the main rule is to get horizontal and sleep.” His Gandhi-esque routine? One homeopathic sleeping pill made from a blend of chamomile and a little melatonin, a glass of water, and then...he closes his eyes. “I wouldn’t call it meditating,” Kingsley says with a laugh, “but I go into hibernation: a zone halfway between sleeping and waking.” For the actor’s latest role, in this month’s Iron…

COOK THE COVER AT BLACKBERRY FARM IN WALLAND, TN, THEY MAKE GRIDDLE CAKES WITH BUCKWHEAT, CORN, AND OAT FLOURS. THE SOUTHERN GRAINS LEND A NUTTY FLAVOR AND YIELD A GLUTEN-FREE BREAKFAST OPTION (WHICH BA CREATIVE DIRECTOR ALEX GROSSMAN LOVED). BLACKBERRY FARM GRIDDLE CAKES 6 SERVINGS Fast-track this recipe by tripling the dry ingredients and storing them in a jar. At breakfast time, scoop out 2 ¼ cups. All the other measurements stay the same. 1 large egg 2 cups buttermilk ¼ cup pure maple syrup 1 cup gluten-free oat flour 2/3 cup yellow cornmeal 1/3 cup brown rice flour 1/4 cup buckwheat flour 1 Tbsp. baking powder 1 tsp. baking soda 1 tsp. kosher salt ¼ cup (1/2 stick) unsalted butter, melted Vegetable oil (for skillet) INGREDIENT INFO: Gluten-free oat…

1-HIT THE LOUNGE I fill up on free booze, salty snacks, and the last fresh fruit I’ll see for a while-and I don’t need an upgrade to do it. How? I have an American Express Platinum Card, which gives me access to 600-plus lounges worldwide, and the strength to face 14 hours in coach. At $450 a year, it’s worth every penny. 2-DRINK EARLY, DRINK OFTEN If I’m squeezed into a middle seat, I need to relax. Preferably with Frontier Airlines’ selection of craft beers from their microbrew-crazy home base of Colorado (all around $7). On long hauls, Singapore Air serves a freshly mixed Singapore Sling in all classes. On the ground, the gin-and-pineapple juice cocktail may feel kitschy, but over the Pacific, it tastes like love. 3-LOWER YOUR TRAY…

1 ROAD FOODIE Tote some spicy tuna rolls (or a tuna sandwich) in one of these chic bento boxes. With 12 color options, matching your lunch to your ride is easy. Takenaka bento box, $30; harabuhouse.com 2 PACK LIGHT Dining by candlelight is next to impossible in the great windy outdoors. Try this graceful oil lantern instead. "Bollard" oil lamp, $148; dwr.com 3 CAMP PENDLETON Handmade in Portland, Oregon (of course), this stool sports a timeless design and is perfect for taking in that double rainbow. Camp stool, $298; Pendleton Woolen Mills, 800-649-1512 4 THE SHORTCUT Crusty breads, salumi, and hard cheeses are no match for this knife’s 5>4-inch serrated blade. The built-in corkscrew is just gravy. "Batard"knife, $33; lamsonsharp.com 5 SPORK IN THE ROAD Keep a couple of these…

1 The Dressing A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here’s our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste (for a how-to, see Prep School on page 158), then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 Tbsp. fresh lemon juice, and tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. olive oil, then Y cup vegetable oil; whisk until dressing is thick and…

YOU WOULDN’T THINK everything’s bigger in Texas if you spied the portions at Lake Austin Spa Resort. But the downsized servings of roast poussin and harissa-spiced mahi-mahi—and the downsized guests, who offen leave a few pounds lighter—are the only vestiges of the spa’s former life as one of the original ’60s-era “fat farms.” Once a place that exercised visitors to exhaustion and fed them fewer than 900 calories a day, the resort is now one of the country’s top luxury wellness and weight-loss destinations for people who actually like to eat. Where else can you follow in-pool yoga and a mini boot camp with a brisket-smoking demo hosted by guest chef Elizabeth Karmel? Cooking classes and nutrition lectures round out the activities for those hoping to take healthy eating habits…

There’s probably no one perfect hotel bar cocktail, but Satan’s Circus (shown at left) from the NoMad Hotel’s Library Bar comes pretty damn close. (No wonder: The New York hotel is co-owned by Daniel Humm and Will Guidara of the restaurant Eleven Madison Park; EMP’s Leo Robitschek oversees the drinks.) The cocktail’s rye whiskey gives it classic sophistication; the Thai bird chile–spiked Aperol adds a pleasant whiff of the exotic. I drink one and feel primed for adventure ahead, even if it’s from the comfort of my living room. —A.S. Satan’s Circus Combine 2 oz. rye whiskey, ¾ oz. Heering Cherry Liqueur, ¾ oz. Chile-Infused Aperol (see recipe), and ¾ oz. fresh lemon juice in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty,…

1 BLACKBERRY FARM WALLAND, TN The ultimate in Southern comfort If you want to know what a stay at Blackberry Farm is like, start with your departure. After days of fly-fishing, skeet shooting, and general lounging about, the staff will ask, “Would you like us to pack a lunch?” “Sure, why not?” you answer. And there you are a few hours later on your flight home, unfolding your little origamied waxed paper box. Inside: cold fried chicken (some of the best you’ve tasted); tangy, creamy deviled eggs; a flaky biscuit; mustardy potato salad; some pineapple-spiked slaw; and a cream-filled oatmeal sandwich cookie. I’d like to say you’ll be surprised by it all, but by this point, you’ll expect nothing less. At this 4,200-acre property in the foothills of the Smoky…

MAKES 12 Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters from La Petite Grocery, a new-school NOLA bistro. CRAB MIXTURE 1/2 small shallot, finely chopped 6 oz. fresh blue or other lump crabmeat, picked over 1/3 cup mascarpone 1 Tbsp. finely chopped fresh chives Kosher salt BATTER AND FRYING Vegetable oil (for frying; about 4 cups) 1 cup all-purpose flour 1/3 cup cornstarch 1 Tbsp. baking powder 1/2 tsp. kosher salt plus more 1 cup amber lager SPECIAL EQUIPMENT: A deep-fry thermometer CRAB MIXTURE Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside. BATTER AND FRYING Pour oil into a large saucepan fitted with…

ADAM PERRY LANG IS PLACING HALF A DOZEN fat, fresh rainbow trout on the grill. They are near-perfect piscine specimens, tightly swaddled in beautifully marbled strips of bacon and laid over the fire in a row so tidy it would make a Marine drill sergeant proud. Only Perry Lang isn’t toiling over some suburban backyard Weber. The 43-year-old chef has made his name putting a modern spin on the primitive art of cooking over open fames at such meat-centric establishments as Daisy May’s BBQ USA in New York and Barbecoa in London. Today he’s standing over a fire pit he has fashioned from rocks he collected by hand, perched on a hill overlooking Robinson Creek, a jewel of a trout stream in southeastern Idaho’s Teton Valley. Strewn around the fire…

AMAZED AND INFUSED FROM P. TK We love infusing spirits with herbs, spices, and fruits, then mixing the new concoctions in cocktails. To make your own creations, keep these tips in mind. • Don’t break the bank; less expensive booze works great. • Pour the liquor into a jar, then add a complementary ingredient—or a few (see ideas, below). • Produce takes longer to infuse than spices and herbs, so give it a few days’ head start. • Sip daily! Strain when you’re happy with how it tastes. “After sipping a Satan’s Circus (page TK), I used the Thai bird chile–flavored Aperol in one of my favorite cocktails, an Aperol Spritz. Mix 1 part Chile-Infused Aperol and 2 parts Prosecco in a glass filled with ice. Top it of with…