Spritz
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.
Spritz
2oz Prosecco
1oz soda water
1oz Aperol
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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About Straight Up
Boston bartender Josh Childs navigates you through the art of making cocktails, takes you on a tour of the liquor cabinet, and shares recipes and industry insights. This blog will also feature other local bartenders on similar topics.About the author
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Josh Childs has bartended throughout Boston for more than 20 years. Co-owner of Silvertone Bar & Grill, Trina's Starlite Lounge, and Parlor Sports, Josh has seen every kind of cocktail trend come and go. On his off nights, his favorite thing to drink is a Miller High Life.
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