The Classic Aperol Spritz
If you've never been to northern Italy during the summer (or if you have), prepare to be transported with this delightfully bubbly Italian cocktail.
Did you know that an Aperol Spritz is commonly served as an apéritif?
Apéritif is derived from the Latin verb “aperire,” which means “to open". The most recognized association of apéritifs is drinking one before a meal to stimulate your appetite. Aperitifs are typically lightly alcoholic and more dry than sweet.
Aperol was created in 1919 by the Barbieri brothers, Luigi and Silvio, in their hometown Venetian city of Padua. Aperol itself is quite the classic Italian bitter apéritif and is made up of gentian, rhubarb, and cinchona (among other ingredients). The vibrant orange hue of the alcohol, has aided it's popularity to be chosen as a staple during the summertime.
Now that you're well versed in the useless fun facts about Aperol and aperitifs you're prepared to win any Jeopardy category that Alex throws at you. Let's get mixing!
Aperol Spritz Ingredients
1 1/2 ounces Aperol
3 ounces Prosecco (I prefer a Brut. Avoid turning the drink syrupy or sickly sweet).
1 Orange for garnishing
Add desired amount of ice to your wine glass. (I like to fill mine almost to the top.)
Pour in the Aperol.
Pour in an equal amount of Prosecco.
Top your drink off with a splash of club soda.
Stir with a spoon.
Garnish with a pretty slice of orange and cheers!
For more fun facts check out the History of the Aperol Spritz, here.