The refreshing taste of Aperol spritz makes it a popular summer cocktail. Learn how to make it in 3 different ways and the secret for extra flavor.
Making Aperol spritz at home is easier than you think. This easy, simple (only 3 ingredients), and refreshing cocktail is a delicious drink especially for when the weather starts to get hot. So it’s no surprise that its popularity grows every year, not only in Italy (from where it originated) but all over the world.
What is Aperol and Aperol Spritz
Aperol is an Italian aperitif with scents of orange and rhubarb as the dominant flavors and other herb infusions that complete its character. It has a bright distinctive orange color, and the taste starts sweet but ends with a pleasant bitterness.
Aperol Spritz is an Italian cocktail made with Aperol, Prosecco wine and a touch of soda water, and if you ask me it’s probably the best way you can use Aperol.
Is Aperol different than Campari?
Though the two drinks have some similarities (they’re both infusions of fruit and herbs in a bitter liqueur) they’re not the same because Campari has a heavier, rich wood-rhubarb-floral flavor profile while Aperol is lighter with mandarin and orange peel, higher sugar content and approximately half the alcohol. If you only have Campari, you can make a Spritz with it, instead of Aperol.
What wine to use for Aperol Spritz cocktail?
The traditional recipe calls for Prosecco. Prosecco is an Italian wine controlled by DOC or DOCG and it’s usually spumante (sparkling) or frizzante (semi-sparkling).
However, if you like a sweeter aperitif you can try a sweet Italian sparkling wine like a Moscato D’Asti (but be careful – if you have any Italian friends, they may get pissed). You can find more information about Moscato D’Asti and other wines in this article: Mediterranean sweet dessert wines.
When to drink Aperol Spritz?
Aperol spritz is ideal on a warm summer afternoon or an evening well spent with friends. Since it’s not very heavy on the alcohol, you can also drink it during brunch.
What kind of glass to use for Aperol Spritz?
A tall balloon or large wine glass approximately 380-420 ml is recommended
The secret for extra flavor
Use a piece of orange peel and gently squeeze it inside the glass. The essential oils from the peel will give extra flavor to your drink. You can also gently rub the inside of the glass with the peel.
Some more tips for the best Aperol Spritz:
- When you put prosecco onto cold ice, the gas is going to go out. So it is best to add the ice at the end.
- Keep all the ingredients refrigerated. This will help the drink stay cold for more time and the ice won’t melt quickly and dilute your cocktail.
The 3 Aperol Spritz recipes
The first is the classic 3-2-1 recipe, meaning 3 parts Prosecco , 2 parts Aperol and 1 part soda water.
But Aperol recently published a new recipe which highlights the character of this aperitif. It’s nothing much complicated. The ingredients stay the same but the proportions are slightly different. It’s equal parts of aperol and prosecco with a dash of soda water (maybe we could name it the 3-3-1 recipe?).
The third is for those of you who like things sweeter. If this is the case, use the 3-2-1 recipe but substitute a sparkling Moscato d’asti instead of Prosecco.
- 3 parts Prosecco (sparkling wine) – 90 ml
- 2 parts Aperol – 60 ml
- 1 part soda water – 30 ml
- ice cubes
- orange slices and orange peel
Squeeze the orange peel inside the wine glass to release its essential oils. You can also gently rub the inside of the glass
Add the Prosecco, the Aperol, and the soda water and stir very gently. Fill with ice cubes.
Serve with an orange slice. Drink.
The new recipe:
3 parts Prosecco, 3 parts Aperol, 1 part soda water
The sweeter version:
3 parts sparkling Moschato D’Asti, 2 parts Aperol, 1 part soda water
- For an extra chilled drink, store the wine, the aperol, and the soda in the fridge a few hours before serving. This way the ice cubes will not melt very fast and dilute your drink.
- Add the ice cubes at the beginning or at the end? It actually doesn’t make a dramatic difference, but if you want to preserve most of the bubbles I find it is best to add the ice cubes at the end.
Similar recipes you may like:
This is an Aperol Spritz google web story for anyone interested!
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