It wasn’t until the 1950s that the Aperol Spritz as we know it today, took off in Italy. Since then it has become an international sensation.
Many bartenders and cocktail aficionados have put their own spin on the classic over time. Some have added other alcohols to it, including vodka, cider, or sake, and paired that with lemon juice, agave syrup, yuzu or bitters to take it into a totally new cocktail direction.
Others have swapped the original prosecco for a cloudy prosecco or still wine for yet another slightly different effect – less of a spritz and more of a still drink.
Then there’s the lovers of the original recipe but have taken to freezing it.. to create an Aperol Spritz slushie.
Many think the original perfect serve that came about in Italy in the 50s was the best, so why mess with greatness?!
The 50:50 method honours Italian heritage and by filling a large wine glass with ice, then adding Italian Prosecco, followed by Aperol in equal parts, and just a splash of soda water, the flavour of the Aperol is said to be enhanced.
But now the 3:2:1 method of making an Aperol Spritz has become de riguer – and today our perfect serve is three parts Prosecco, two parts Aperol, and one part soda.
WHAT YOU NEED
- Aperol (11% ABV)
- Italian prosecco D.O.C. – we use Cinzano Prosecco (11% ABV)
- Soda water
- Ice
- Orange (Valencia is best)
HOW TO MAKE A PERFECT APEROL SPRITZ
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Fill a large wine glass with ice
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Add 2 parts Italian Prosecco (90ml)
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Combine with 1 part Aperol (60ml)
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Add 1 part soda water (just a splash)
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Garnish with an orange wedge.
