Video about Aperol Spritz on my YouTube channel.
Summer is here with all its heat, so it’s time to think about something light, refreshing, and as bright as summer itself. For example, the Aperol Spritz, the most popular cocktail in Northern Italy. Italians certainly have a good sense of summer, and it even has a fun color.
During my visits to hot European summers, I found this drink to be a delightful way to cool down. Sitting under the shade of a parasol in an outdoor café, holding a huge ice-cold glass that cools my hands, and sipping a cocktail that refreshes me from the heat of the surrounding stone — it was perfect.
Aperol Spritz is a cocktail based on the bitter Aperol, which was invented by brothers Luigi and Silvio Barbieri from Padua. Their company began producing it in 1919. Aperol is a typical digestive bitter.
Let me briefly explain bitters. Bitters are alcohol infusions of fruits, roots, bark, and herbs with a bitter flavor. Originally, they were used as medicine. The famous Angostura was developed as a remedy for seasickness and stomach problems. Later, bitters were used as aperitifs to improve appetite, and eventually, they became enjoyed simply for pleasure. The level of bitterness varies significantly between different bitters, as does the alcohol content, although many bitters are considered hard liquors. Bitters can be consumed neat, on ice, or added to cocktails to enhance their flavor.
Bitters can be divided into two categories: cocktail bitters and digestive bitters. Cocktail bitters are concentrated and usually used as an addition to cocktails, while digestive bitters can be consumed on their own, though they can also be used in cocktails.
Aperol is a typical digestive bitter with a low alcohol content of 11% ABV. It has a mildly bitter and slightly sweet taste. Aperol is made from a blend of thirty different plants, including sweet and bitter oranges, rhubarb, gentian, cinchona, and various herbs from Northern Italy. The exact recipe remains a trade secret. It is also known for its bright orange color.
Aperol’s popularity surged after World War II, especially after the creation of the Aperol Spritz, which made Aperol the most popular bitter in Italy. The Campari Group, which acquired the Barbieri company in 2003, gives Aperol even more popularity.
A little bit about Spritz cocktails:
The term “spritz” (splash in German) entered the alcohol vocabulary in the 19th century from the people of Austro-Hungary. They would lighten the rich and concentrated Northern Italian wines with a splash of water to create a taste that resembles German wines.
In the 20th century, the word “spritz” evolved to refer to a wine-based cocktail with the addition of a bitter and a splash of soda. The name of the bitter used defines the name of the cocktail.
Thus, Aperol Spritz:
Ingredients: Aperol, Prosecco, soda, ice, orange wheel for garnish.
Classic proportions:
– 3 parts Prosecco
– 2 parts Aperol
– 1 part soda
– Orange wheel
All ingredients should be chilled.
These proportions are not carved on the stone; you can adjust them to your taste. If you prefer a less bitter cocktail, reduce the amount of Aperol and increase the sparkling wine. If you want a lighter drink, add more soda. It’s best to use brut to balance the sweetness of Aperol.
Prosecco can be replaced with any sparkling wine. For example, I have Spanish Cava here because I prefer it. In some regions, still dry white wine is used instead of sparkling wine, and the orange wheel is replaced with olives.
Process:
Fill a chilled wine glass with cubed ice.
It’s crucial to use cubed ice rather than crushed ice to prevent rapid melting, which can dilute the flavors. Pour in the Aperol, followed by the sparkling wine, and add a splash of soda. Garnish with an orange slice.
Typically, the drink mixes itself as you pour, but if desired, you can gently stir it with a spoon. Be careful not to over-stir, as this could cause the bubbles to dissipate.
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