In 1950 Venetians started drinking the Aperol Spritz, but it has become a standard warm weather aperitif cocktail all over Italy- it was everywhere in Rome and further north in Tuscany when I was lucky enough to be there late last spring.
I must admit, I shared more than a few with my mom, and between the two of us we want to help bring it's popularity back here to the States. A low alcohol bitters, sweeter than Campari, with balanced rhubarb, orange and mandarin flavors, its popularity is not surprising- so this summer have one... ok, maybe two.
Check out the Aperol Spritz video in Italian- awesome.
1oz soda water
Fill a tall glass with ice, add Prosecco, then soda, then Aperol. I like to do a quick stir to integrate ingredients. Finish by zesting a long orange peel and floating on top. Cin Cin!
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