Lyres Apertif Rosso

Lyre's Apértif Rosso is a non-alcoholic aperitif made in the style of the bitter red Italian aperitivo, and that style decides how to use it. Expect a ruby-red pour with a bittersweet, citrus-peel and herbal profile: orange rind, gentian-style bitterness, and a gentle spice and sweetness behind it. The details supplied for this bottle don't list its exact botanicals, so treat that as the typical profile for the category and not a measured one. Because there's no alcohol to carry the flavor, the bitterness tends to come across as clean and a little drying, and it's easiest to judge when the drink is cold and lightly diluted. The simplest way to serve it is long and cold: two parts Rosso over a full glass of ice, topped with about three parts soda water or a dry tonic, and finished with a thick orange slice. Pouring it neat at room temperature usually makes the sweetness more prominent, so chill the bottle or build over plenty of ice. A wedge of grapefruit or a green olive on a pick pushes the drink in a more savory direction, and a splash of sparkling non-alcoholic wine in place of some of the soda gives it a spritz-style lift. Rosso also works as a base for non-alcoholic versions of classic bitter-red cocktails. In a Negroni-style drink, combine it with a juniper-forward non-alcoholic gin alternative and a non-alcoholic sweet vermouth substitute, stir over ice, and strain onto a large cube. For an Americano-style build, use it with soda and a lemon or orange twist. A Garibaldi-style version, with fresh-pressed orange juice and plenty of ice, also suits the bittersweet citrus character well. For glassware, a large wine glass or a stemless tumbler with a generous amount of ice lets the aromatics collect and keeps the drink cold, which is the standard approach for a spritz. A rocks glass with one big cube suits the stirred, Negroni-style builds. At the table, it pairs well with salty and fatty snacks such as green olives, salted nuts, aged hard cheese, prosciutto, potato chips or focaccia. The bitterness cuts through richness, which is why aperitivo drinks are served before a meal, and the sweet orange notes also work with lightly fried foods and cured meats.