The Cavapari

In these days of uncertainty, the drink that calls my name is the Cavapari, for this sparkling, Valentine-red imbibement always brings to mind old companions and the fine times we enjoyed together. Five of us participated in its creation, and as it proved appropriate for everything from vivacious socials to warm dinner parties to intimate get-togethers, it became a staple.

My darling sister (Kathy Dinkins), our dear friends Andy Anderson and Rusty Ruble, and everyone’s beloved Natasha Reatig (who, although she has since passed on, remains indelibly with us forever) concocted it one splendid evening when we were exceptionally tuned in to our comradery.

It’s a lively beverage – sweet but far from cloying, glittery enough to be festive, just the right bitter tip to be very adult, and light enough for multiple rounds. While the proportions of the ingredients are readily adaptable to individual tastes, the cocktail’s quintessence always holds.

Cavapari On The Rocks

1 oz Campari (or ½ oz, or just a splash… Campari’s distinct flavor will still showcase).

½ oz Aperol (or 1 oz, or just a splash… it’s a matter of personal preference).

Fill with Cava (Spanish Méthode Champenoise).

Squeeze and drop a lime wedge.

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