The Aperol Spritz
Spritz cocktails are popular aperitifs in Italy and they are all worth exploring. The Aperol Spritz aka the Spritz Veneziano originated in Venice and is made with Prosecco, soda water, and Aperol, an Italian bitter. Aperol is similar to Campari but with half of the alcohol and less bitterness.
Aperol was created in Padua in 1919 by the Barbieri brothers. The Aperol Spritz became a popular alternative to the Venetian mix of white wine and soda.
The drink combines 3 parts Prosecco, 2 parts of Aperol (Italian bitter liquor), with a dash of club soda and garnished with a slice of orange (or lemon). Of course different regions prepare it with different ingredients depending on the town and city.
I do find that people either like it or they don’t. There was an article written in The New York Times claiming that the Aperol Spritz was “not a good drink” and no better than a overly sweet glowing Capri Sun. From that article chaos emerged and the spritz culture joined in to defend their beloved Aperol Spritz.
I am not saying it is the best Italian Spritz out there BUT I do find the Aperol Spritz to be crisp, refreshing and perfect on a hot day. I actually don’t find it sweet at all as the article suggests. This might be because I use brut prosecco that’s not sweet (most are) which would make a difference in this drink.
So give it a try and see what you think. The one thing I know for sure is that I personally could never imagine a summer on the Italian coast without it.
What you need:
1 Large Wine Glass
1 part club soda
2 parts Aperol
3 parts Prosecco Brut (DOC or DOCG)
Chucky Ice Cubes
Orange Slices Garnish
Other Garnish Ideas:
Goldenberry (in picture)
Fill a large wine glass half way with ice cubes.
Pour 2 parts Aperol
(for less bitter, use 1 part)
Pour 3 parts prosecco
(Add prosecco after Aperol, to keep bubbles at their best)
Pour 1 part club soda
Stir and garnish the rim with an orange slice and serve!