Retro Cocktail Night: Aperol Spritz & Vodka Negroni Recipes

I started a new office-based job in the middle of a heatwave and rediscovered how much I dislike commuting in London under those conditions. As if that weren’t enough, Sam came down with a dreadful cold, coughing through the night and leaving us all short on sleep. I feel like I’m in a jetlagged half-awake haze, unsure whether moments are real or remnants of a dream.

I’m glad to be around real people again — freelancing from home and chatting to the cat only goes so far — but I didn’t expect returning to an office to make keeping up with the blog so difficult. Finding time to create, photograph and write feels like a rare luxury. I was commiserating with the lovely Em of Mbakes at the Sainsbury’s event yesterday; life and work are definitely conspiring against blogging plans. The “Christmas in July” theme was surreal — loud carols and Panettone on a sweltering day — yet the food was excellent. I could happily have camped out by the cheese counter.

Still — it’s Friday, and that’s always reason to celebrate. A cocktail in hand makes it even better. This Cocktail Friday I’m leaning into retro vibes — partly because I’ve been re-watching Mad Men from the start. I usually replay favourite shows endlessly, and Mad Men rewards a second viewing: Peggy, not Don Draper, is my favourite. I love her.

The show’s heavy cocktail presence has put me in the mood for Old Fashioneds, Negronis and Gimlets. Campari and Aperol feel right at home in a ’70s cocktail cabinet, and I have a soft spot for both despite my husband’s dislike. Their bright colours and bitter notes might seem a little theatrical, but an Aperol Spritz is unbeatable on a warm evening, and a Negroni is timeless. Close your eyes and imagine Lake Como in the early ’70s.

Aperol Spritz

1. The classic ratio is 3 parts prosecco, 2 parts Aperol and 1 part soda water. Fill a white wine glass with plenty of ice — the large, ice-filled glass adds to the retro feel, though use any glass you prefer.
2. Add the chilled prosecco, then the Aperol, and top up gently with soda water. Add a slice of orange and stir once to combine.

1. Fill a rocks glass with ice.
2. Pour the vodka (or gin), Campari and sweet vermouth over the ice. Twist a slice of orange over the glass to release the aromatic oils, then drop the peel into the drink.
3. Add a splash of soda water if you prefer a lighter finish, and give the cocktail a gentle stir.