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Aperol Spritz. Perhaps the most popular drink for girls night out around the world. The thing about this cocktail is it can be incredibly bitter, giving the phrase “acquired taste” a whole other meaning.

What makes a good Aperol Spritz is the blend of flavours, so that all you are left with is a crisp, refreshing drink that quenched your thirst. And looks pretty on Instagram of course.

It’s been a hot minute! I was performing in a show, so in an effort to be a good human, I cut alcohol out for the last couple months of rehearsal… mostly!

What a way to welcome it back with this balanced, light and foamy espresso martini from 1 Kitchen. I find these can be harsh, but this one went down smoothly. Definitely returning for another one.

Vodka sours in a lightning snowstorm on the rooftop. Enough said.

I tend to shy away from sours because I find the flavour profile too simple, often over relying on the egg white texture to mask the lack of creativity. This one however included notes of orange blossom, subtle cinnamon and nutmeg spices and the bright crispness of a citrus spritz.

Big ice cubes. So simple and yet I’m fascinated. I’ve seen many a video claiming to debunk the “big ice cube hack” that bars use in order to put less actual alcohol in your glass.

However, while this may be true in some rare cases, in my opinion if you use the right sized glass, a big ice cube can add elegance and the perfect chilled frostiness to each sip. It melts slower, which means less dilution, and cools the drink from the core outwards. So here here for big ice cubes!