The East Fork Journal

The East Fork Journal is a collection of musings, interviews, recipes and special features on products, collaborations and other beautiful objects we stumble across on our journey.  To get all of this delivered to your inbox a few times a month simply enter you email.  We hope you enjoy and if you like what you see, please tell us!  


A Cocktail Can Help: Fall Spritz

An Aperol Spritz is an easy go to for when you want to drink light and look classy doing it. This richer, moodier version, made with Cocchi Vermouth di Torino in place of the Aperol, translates the cocktail to cooler weather (also, its rosy-brown color matched our wedding colors better than the bright red Aperol #bridezilla).  With artemisia, Cinchona, bitter orange and rhubarb, the vermouth makes this cocktail bitter and bracing, but also sweet and toasty - like sitting in front of a fireplace with snow still in your eyelashes.

Here's How to Do It:

Build in A Champagne Flute or Wine Glass with an ice cube or two, then add:

1.5 oz Cocchi Vermouth di Torino

3 or 4 oz of Prosecco

orange wedge or peel to garnish (don't bother buying some special bar tool to peel citrus for cocktails; a regular ol' potato peeler is the only way to go)