What Is An Aperol Spritz?
The Aperol Spritz has experienced a great surge in popularity in recent years. But the idea of creating a fizzy combination drink we now know as a “spritz” actually came to be in the 1800s when some of what is now the Veneto region of northern Italy were part of the Austro-Hungarian Empire.
It is believed that the soldiers and visitors to the region at that time found the wine to be too strong for their delicate taste buds. So they added a splash (or “spritz” in German) of water to lighten it up. The evolution of the spritz then led to adding sparkling instead of flat water. Over time fortified wines and liqueurs found their way into spritzes as well.
Aperol, a bitter-sweet liqueur made with bitter and sweet oranges, rhubarb, gentian root, and other unique ingredients (the actual recipe is still a secret) was the creation of two Italian brothers, Silvio and Luigi Barbieri who spent years developing something special after inheriting their father’s liquor business.
It caught on in Italy and in the 1950s the Aperol Spritz was born around the same time that Aperol made its first television commercial. The taste was a hit and its electric orange color has proven irresistible. When you add a bottle of Aperol to your cabinet, here’s how to make your very own spritz.
Aperol Spritz
Although there are of course many different ways to play with the ingredients of an Aperol Spritz, the official recipe is known as 3-2-1. It’s simple to remember and delicious to enjoy, especially on a hot summer afternoon whether in Venice or anywhere else in the world.
Aperol Spritz
Ingredients
- 3 parts Prosecco
- 2 parts Aperol
- 1 splash Sodawater or any unflavored sparkling water
- 1 Fresh orange slice for garnish, optional
Instructions
- Fill alarge wine glass (or other glass of your choosing) with ice cubes.
- Add 3oz. (or 3 parts) chilled Prosecco.
- Add 2oz. (or 2 parts) Aperol liqueur.
- Stirgently.
- Topwith a “spritz” (1 oz, a splash, or 1 part) of chilled soda water or flavorless sparkling water
- Garnish with slice of fresh orange, if desired.
Notes
Options and Variations
While a classic Aperol Spritz is perfect in the eyes of some, others like to experiment and mix things up a bit. In the spirit of adventure that goes naturally with our dabbling behind the bar, here are a few ideas for you.- Skip the soda and just use Prosecco or other sparkling wine for the spritz.
- Use grapefruit soda instead of plain soda water.
- Ginger beer can make a fun twist in place of the Prosecco and soda water for the fizz.
- Try a sparkling rosé instead of Prosecco.
- Add some syrup from Luxardo cherries and a couple of cherries to the garnish. The syrup will enhance the sweetness a bit while the Luxardo cherries add a nice contrast to the garnish.
Mezzo-Mezzo Spritz
This is our own spritz twist provided by the bartender at the Palazzo Paruta Venezia where we stayed during our most recent visit to Venice. Aperol entered the Campari Group’s portfolio of brands in 2003, so it’s no surprise they play well together. Using them both in the c context of a spritz seems only natural (and tastes like a dream).
The herbaceous bite of the Campari is moderated by the sweetness of the Aperol. It’s neither too bitter nor too sweet, in our opinion. And the color is absolutely delightful. Please note, this is not to be confused with a cocktail known as a “Mezzo e Mezzo” which uses a unique blend of different liqueurs in an aperitif.
Mezo-Mezo Spritz
Ingredients
- 1 oz Aperol
- 1 oz Campari
- 3 oz Prosecco, chilled
- 1 Splash (spritz) of soda water or any unflavored sparklingwater
- 1 Orange slice and maraschino or Luxardo cherry for garnish,optional
Instructions
- Fill a large wine glass (or other glass of your choosing) with ice cubes.
- Add 3 oz. (or 3 parts) chilled Prosecco
- Add 1 oz. (or 1 part) Aperol liqueur.
- Add 1 oz. (or 1 part) Campari liqueur
- Stirgently.
- Top with a “spritz” (1 oz, a splash, or 1 part) of chilled soda water or flavorless sparkling water.
- Garnish with slice of fresh orange and maraschino or Luxardo cherry, if desired.
The Aperitivo Experience
One of the best things we discovered in our travels to Italy is the aperitivo experience. An aperitivo technically is an aperitif, a beverage designed to open the appetite before dinner. But over the years, the concept of aperitivo has turned into a ritual, the defining end of the business workday and welcoming of the personal time in the evening that is to come. And more than just a drink, the aperitivo experience now includes food as well.
Restaurants, bars, hotels, and all sorts of spots around Italy offer aperitivo as a way to illustrate their hospitality and talents. Just like the tailgate picnics in the United States, they can range from the simplest little bites to full-on banquets. Aperitivo is not meant to be synonymous with Happy Hour, but the customary time may be around the same.
Aperitivo Drinks
Drinks can be nonalcoholic but the most traditional appetite-whetters are spritz drinks, vermouth, and other bitters. But these days, just about anything goes including beer, wine, Prosecco, Negroni and other cocktails.
Aperitivo Eats
What can you expect to find on the plate at aperitivo time? Just about anything you can consume as a nibble. Most common are cured meats, cheeses, canapés, nuts, grissini (breadsticks), olives, potato chips, pizza bites, and taralli (mini bagel-shaped crackers).
But really, there is such a wide variety that just about anything may show up on an aperitivo table. The point is to enjoy, and we’ll put up some easy recipes for your own aperitivo experience in another post soon. In the meantime, enjoy your choice of these delicious Venetian cocktails.
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