On September 24, as part of the Southbound Food Festival HOSTED series, Highlands Bar & Grill opened its doors for a rare aperitivo hour, bringing Marie Stitt and Edward Crouse of babas home to the bar where Marie grew up. She found the ritual while studying food culture in Northern Italy and built a life around it in Charleston. For one evening, she brought it home to her father Frank’s bar, alongside Pardis and Weston Stitt.
The night was one night only. The ritual doesn’t have to be.
Aperitivo isn’t a happy hour. It’s the hour that opens an evening rather than closes it out: a little bubbles, a few small bites, conversation that isn’t in a hurry. It asks for almost nothing in the way of fuss, and almost everything in the way of good ingredients. Below, a spread built for exactly that: one drink, three bites, and a set of instructions your evening self will thank your afternoon self for following.
Aperitif: Hugo Spritz with Elderflower & Mint
The classic spritz gets its low-ABV, bittersweet-adjacent lift here from St. Germain and a mint tea syrup instead of Aperol or Campari: floral, bright, and easy to make for a crowd.
1 SERVRING:
- Ice ½ ounce St. Germain
- ½ ounce mint simple syrup (see note)
- 4 ounces prosecco, chilled
- 1 ounce soda or sparkling water, chilled
- Garnish: lemon wheel and mint sprig
Fill a glass with ice, at least halfway. Add the St. Germain and mint simple syrup. Add the prosecco and soda water, and stir briefly and gently to combine. Garnish with a mint sprig and lemon wheel…