The sweater (almost) says it all: Aperol Spritz me right now!
It’s sizzling hot here in Edmonton so my blogger bff Alex and I are back with another fun summer cocktail. This time around, we’re kicking it old school with the infamous Aperol Spritz.
Although the Aperol Spritz has always been in style, last year it had a bit of a moment: 2019 marked Aperol’s 100th year.
While a centennial is reason enough for a heightened resurgence, the cocktail was further thrust into popularity by a divisive article in the New York Times titled “The Aperol Spritz Is Not a Good Drink’.
A line I had to laugh at was when the writer described it as ‘something that drinks like a Capri Sun after soccer practice on a hot day. Not in a good way.’
Okayyyyyy – pretty harsh, lol. And also not at all true if made properly with crisp, ice-cold Prosecco, chilled soda water and a juicy orange wedge. The Aperol Spritz is quite possibly the perfect summer drink, ideal at the end of a long day on the patio or as a Sunday Funday brunch accompaniment.
As you savour your spritz, you’ll notice Aperol’s distinct flavour, created through an infusion of bitter and sweet oranges, herbs, roots and rhubarb.
Here’s the recipe (and it’s so easy – no cocktail tins or muddlers needed for this one, guys!)
Classic Aperol Spritz Recipe
Yields 1 drink
You’ll Need:
- 3 parts Prosseco (we used La Marca)
- 2 parts Aperol
- 1 part soda water
- Ice
- Orange slice, to garnish
Directions
Mix all ingredients in a wine glass with ice and gently sitr. Garnish with an orange slice.
If you’d like it ‘Venetian-sytle’, add a green olive as an additional garnish.
Aperol Spritz Swag
Ready to jump headfirst in the #sprtizlife ?! Here’s some fun Aperol Spritz goodies (and some gorgeous glassware).
Happy sipping!
Xo Holly (@chandeliers.and.champagne) and Alex (@alexandtribe)
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