Aperol Spritz: the Venetian aperitivo by the 3-2-1 formula
The Barbieri brothers created Aperol in Padua in 1919, while the word "spritz" goes back to Austrian soldiers in the 19th century who cut the strong wines of the Veneto with a splash of water. Today the Aperol Spritz is the symbol of summer terraces from Venice to Riga.
Ingredients
- 90 ml prosecco
- 60 ml Aperol
- 30 ml soda water
- Large ice cubes, glass full
- Orange slice
Method
- Fill a wine glass to the top with ice.
- Pour in the prosecco without letting it foam over.
- Add the Aperol.
- Top with soda water.
- Give one gentle stir from the bottom up.
- Tuck an orange slice between the ice.
Why prosecco goes first
Aperol is heavier than wine. Pour it first and it sits at the bottom, so the first sip is just fizz. With prosecco first, the Aperol mixes itself as it sinks, and a single turn of the spoon is enough. More stirring only knocks out the bubbles.
Ice: more, not less
A spritz is sipped slowly, often in the sun. Three small cubes melt in ten minutes and the drink becomes pink water. A glass packed with large, dense cubes holds the temperature and the bubbles to the last sip. Use HOSHIZAKI cubes or one or two large 5x5x5 cm cubes.
Spritz for a party
- One bottle of prosecco (0.75 l) makes about 8 spritzes.
- Allow 150 to 200 g of ice per glass.
- Keep prosecco, Aperol and soda on ice: warm ingredients melt ice twice as fast.
- Slice the oranges in advance and keep them covered.
Variations
Campari Spritz is more bitter and drier, Select Spritz is the local Venetian classic garnished with a green olive, and Hugo Spritz is made with elderflower syrup and mint.
