Say hello to Aperol Spritz a cheeky little Italian apéritif. I first noticed Aperol Spritz in Venice. As the sun started to set, everywhere I looked people were sipping fluorescent-orange cocktails. In the piazzas and canal-side cafés, in bars, terraces and trattorias. Aperol Spritz.
Read on for how to make it, where to buy it and which glass you should serve it in…
Aperol Spritz Recipe
Contents
Of course I had to try it. Aperol Spritz tasted so different from any other Italian drinks I’d tasted before. I’d been Spritzed! Now, whenever I’m in Italy I have to treat myself to at least one glass and take a moment while I enjoy a sunset and the gentle bitterness of this unique tipple.
I’ve quaffed a spritz in Portofino, Positano and Catania to name a few places and I’ll be sure to have a glass or two when I’m in Venice in September. Yup, the future’s orange!
Where does Aperol Spritz come from?
The Spritz is a legacy from Austria which is why it was originally more popular in northern Italy. It’s sold in bars and cafés all over the country today and in Spain and the UK too. In fact you can buy Aperol in one of the UK’s leading supermarkets or here online. My Aperol Spritz glass of choice is a large goldfish bowl glass.
Aperol Spritz – Sunshine in a Glass
Aperol Spritz isn’t too alcoholic (11% ABV) so it’s perfect for a pre-dinner drink. It’s made with infusions of sweet and bitter oranges, rhubarb, gentian, herbs and roots – the recipe is a closely guarded secret so I can’t divulge any further. Campari is similar but not as sweet and with a higher alcohol content.
What does Aperol Spritz taste like?
Decidedly delicious; very slightly bitter with a sweet hint of orange and a light tang of herbs. The Prosecco gives it sparkle and the soda water refreshes. It’s Italy’s answer to Pimms. Summer in a glass.
Aperol Spritz Recipe
What ingredients make a Spritz?
3 parts Prosecco (75ml)
2 parts of your chosen aperitivo (50ml)
1 part soda water (25ml)
How to Make Aperol Spritz
Start by adding the ice to a large white wine glass or tumbler then pour in the Prosecco and Aperol (or whatever bitter you’re using e.g. Campari). Squirt in the soda water, give it a quick stir, adorn with a slice of fresh orange and you’re ready to spritz.
A glowing sunset, roof terrace or patio garden is the perfect setting or. ideally, drink in a Venice bar with a great view of the Grand Canal.
Have you Spritzed in Italy? What did you think?
I completely agree. This drink is so refreshing and really does taste of summer! A mojito is still my number one drink, but Aperol Spritz is definitely in my top ten!
I’m a gin and tonic kinda girl and love a Hendricks but when in Italy…;)
As you know you converted me to the Aperol Spritz and can’t wait to get back to Italy in October (Amalfi Coast this time) and have another! Did come across another spritz on my travels around Austria too – the Hugo Spritz, made with prosecco and an elderflower liqueur, very tasty!
Aparently The Spritz originated in Austria and spread to Northern Italy. I love the sound the of Hugo Spritz, elderflower and prosecco sounds a delicious combination….!
Oh wow re The Hugo! Sounds like heaven!!
I know! Trying to work out how to get to Austria to try one….