A simple delicious recipe for Aperol Spritz – the icy Prosecco Cocktail that has taken Europe by storm. Light, refreshing and incredibly thirst-quenching this cocktail is just what the doctor ordered on a hot summer’s day!
I’ll be honest, I didn’t think it could happen. Starting in Amsterdam, I began noticing all the brightly colored orange drinks called Aperol Spritz’s at outdoor cafes and thought, wow, that looks incredibly unappetizing! They are just way too … orange! I stuck with my rosé and prosecco.
Then came Berlin and Prague and the heatwave. More orange cocktails. Everywhere! Mind you it was sweltering hot and these orange drinks were served over ice. A little more tempting, but still I refrained.
Then Vienna, where temperatures were almost unbearable, and yes, more icy orange drinks! What is happening I thought?! I dug my heels in and stuck with my usual.
Until Budapest. Where I totally caved. We had just arrived, hot and sweaty and wilting under the hot sun and the waiter suggested that I have an Aperol Spritz and in my weakened state, I just nodded my head yes, too tired to object.
It went down like punch. So cool and refreshing with just a hint of bitter, disappearing in minutes.
Not overly sweet, just right.
We’ve been here in Budapest 3 days now and well, as much as I hate to admit it, I’ve drunk the cool-aid, so to speak. I’m a believer now, spritzin’ it up all over town. Haha!
So anyway, just I thought I’d share. 🙂
The four basic ingredients of an Aperol Spritz are: Aperol (see notes), Prosecco, club soda and a few slices of orange served over ice. That is it!!! A delicious and easy aperitif!
But I want to point out something important, especially if you have a more “refined” palate. Aperol is a type of Amaro, and honestly, kind of a basic one. There are other more interesting, complex Amaros out there that make this spritz even better.
You can upgrade the Aperol for a smaller, more interesting brand like you see here.
If unfamiliar, Aperol is a low-alcohol, digestivo- a bitter liqueur made from herbs and flowers, originating from Italy in the early 1900’s. It is also known as an Amaro, in Italian.
Similar to Campari, Cynar and Fernet-Branca, Aperol is a very common brand. There are many smaller labels of Amaros popping up with so much more complexity, even some state-side.
So keep in mind, those of you who are cocktail connoisseurs, don’t have to actually use Aperol, feel free to find one with a little more character. Aperol is a tad sweet for me, but perhaps okay for the younger palate.
The drink is just most commonly known as an “Aperol Spritz”, but I have no particular loyalties to Aperol itself.
How to Make and Aperol Spritz:
- Fill a large wine glass with ice.
- Add 1/3 cup champagne or prosecco (3 ounces)
- Add 1/8 cup Aperol ( 1 1/2 ounces) or another Amaro
- Add a splash, or up to a 1/4 cup of club soda (2 ounces)
- Garnish with orange slices and mint, or fancy it up a bit with frozen berries and mint.
Give the ol’ Aperol Spritz a try…. and please share how you make this basic recipe even better! I love how creative you are!
Aperol Spritz Recipe
How to make an Aperol Spritz! A refreshing summer cocktail served over ice perfect for hot summer nights!
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 drink 1x
- Category: cocktail
- Method: poured
- Cuisine: Italian
- 3–4 ounces prosecco ( use a good quality brand)
- 1–2 ounces Aperol ( or sub a smaller, better brand of Amaro)
- Splash of club soda ( 1-2 ounces)
- Orange slices and mint
- other additions: frozen summer berries, mint or another fresh herb, a splash of bitters ( I like grapefruit)
- Fill a large wine glass with ice.
- Add 1/2 cup champagne or prosecco ( 4 ounces)
- Add 1/4 cup Aperol or equivalent (2 ounces)
- Add a splash or up to a 1/4 cup of club soda ( 2 ounces)
- Garnish with orange slices, frozen berries, mint. For extra bitter, add a dash of bitters.
The better the prosecco, the better the drink. Try other Amaros- you don’t have to stick with Aperol if you like more complexity!
- Calories: 235
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