To recap the great Aperol Spritz debate of 2019: Peppler's piece argues that it is not a good drink because "the sugary apéritif is paired with low-quality prosecco, soda water and an outsize orange slice, resulting in something that drinks like a Capri Sun after soccer practice on a hot day. Not in a good way." She goes on to quote a cookbook author to back up her opinion that Aperol itself is too sweet and not bitter enough. Then she goes back to the problem of bad prosecco (which, blame that on the bartender, not the drink recipe!). Finally, she describes her ideal spritz, which involves a good sparkling wine (but not too good), a bitter aperitif, and maybe an olive. If you want to learn more about her favourite spritz recipes, you have to go behind the NYT Cooking paywall.