It’s always Aperol Spritz o’clock in our kitchen.
I fell in love with Aperol Spritz while visiting Venice, Italy, and it has since been my go-to drink at home and when dining out. It’s wonderfully refreshing, light and instantly transports my taste buds to the Mediterranean seaside — the sun’s warmth deep in my bones and not harbouring a single care in the world.
I strive to make this drink a part of our dining routine at least twice a week.
Like all great Italian culinary creations, this drink is simple and only requires a few (but high quality) ingredients. I’m obsessed with blood oranges and luckily they are in season, as it added an extra bold flavour dimension to the classic Aperol Spritz (which normally uses regular oranges).
What I love about this drink (besides it’s so darn delicious that it disappears in mere minutes) is the olive served with it. It’s a wonderful little reward at the end. The bold and salty kick of the olive complements the fruity flavour of the Spritz, and ultimately ties the cocktail together in luscious finale.
The most important part to mastering the classic Italian Aperol Spritz is getting your ratio right. My recipe should help you achieve the perfect trifecta of Aperol Spritz goodness: Italian Prosecco, Aperol and sparkling water.Aperol Spritz Recipe – Venetian Style Recipe Type: CocktailCuisine: ItalianAuthor: Kortney GruenwaldPrep time: 5 minsTotal time: 5 minsThis is the perfect cocktail for warm summer days on the patio or the instant star of any spring party. Transport your taste buds on a journey to the Mediterranean seaside with the classic Italian aperetif.Ingredients
- Classic Aperol
- Italian Prosecco
- Sparkling Water
- Orange Slices
- Green Olives
- Basil Leaves
Instructions
- Fill a large wine glass or tumbler with ice.
- Fill the glass 1/2 way with Italian Prosecco.
- Add a generous shot of Aperol (the glass should be full 2/3 of the way now).
- Add splash of sparkling water
- Add 1-2 orange slices and mix well.
- Serve with olive (again, my absolute favourite part) and basil leaf.
