How to make an Aperol Spritz.
Summer is the perfect time for enjoying ice-cold cocktails, and having recently returned from Italy, the Aperol Spritz has been on my mind.
One of Italy’s most common aperitifs, the Aperol Spritz can be found on almost any cocktail menu throughout the country. You will see them everywhere, especially in the summer when the temperatures are rising.
So what is Aperol exactly? I’ll give you some background as it can get a little confusing.
- It is one of many Italian bitters. (yes, there are other types of bitters other than that little jar of Angostura)
- Know this- Italians love their bitters. There are approximately a gazillion different types, many of which I have not tried, ranging in flavor from rhubarb to artichoke and every herb and spice in between.
- Like the name suggests, some taste very bitter, and others are fruitier with hints of citrus.
- Bitters usually fall into 2 categories- aperitivos (served before dinner) and digestivos (served after dinner). Like I mentioned earlier, Aperol is considered an aperitif, but please feel free to drink it whenever your heart desires. 🙂
Personally, I find it to be one of the more mild bitters. It is bright orange in color with citrus undertones and just a hint of bitterness. It has an alcohol content of 11%, so it is on the lower end of the spectrum as far as bitters go. (making it similar to the alcohol content in most wines)
Now, on to the cocktail itself! The Aperol spritz is a very simple cocktail to make- you just follow the 3-2-1 rule:
3 parts prosecco, 2 parts Aperol and 1 part club soda
Serve over ice in a wine glass with a slice of orange.
Bravo! You have yourself a classic, refreshing Italian cocktail.
I ordered several on our trip and have been enjoying them ever since we got home since they are so simple to make.
You can read about another popular Italian cocktail, the Negroni here.