How to make an Aperol Spritz!
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The Aperol Spritz cocktail is a summer staple and genuine crowd pleaser. Made with 3 simple ingredients, this classic cocktail defines refreshing while still packing a punch of complex flavour from the depth of the aperol and the refined profile of the prosecco! Beloved by Italians and aperitif fans the world over, the Aperol Spritz is an essential cocktail for relaxing outdoors and taking the edge off the heat of summer days.
HISTORY OF THE APEROL SPRITZ:
The Aperol Spritz is by far the most well known and popular of the ‘Spritz’ family of drinks that rose to prominence in the late 1800s during the time of the Austrian Empire. At this time Venice was still a part of the empire, thus many Austrian troops were stationed there. At the local taverns they would be served a mix of white wine, Italian aperitifs and a ‘spritz’ of water to make it more palatable and similar in ABV to the beer they would drink back home.
In 1919 the Barbieri brother released their rhubarb, bitter & sweet orange, gentian and chincona flavoured liqueur, Aperol. It didn’t really take off until the 1950s when they began to serve it as a ‘spritz’ and the brand exploded into popularity. Most likely this is due to the balance of bitterness and sweetness that Aperol contains, making a spritz that almost every palate can enjoy!
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APEROL SPRITZ RECIPE: (0:36)
– 60ml Aperol (2 parts)
– 120ml Prosecco (3 parts)
– 30ml Soda Water (1 part)
– Orange Slice for garnish
APEROL SPRITZ METHOD:
– Pour Aperol into a wine or spritz glass over cubed ice
– Add Prosecco (slowly if using a jigger, or eyeball it)
– Top with soda water
– Garnish with an Orange Slice and enjoy!
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