Spritz Season is officially here! With the summer solstice and the longest day of the year approaching, June 21st is the optimal time to sit back on your terrace and soak up some rays with this season’s classiest recipe: the Aperol Spritz.
Aperol is the Italian aperitif that’s most well-known for its namesake iconic cocktail. Made of gentian, rhubarb, and cinchona, among other ingredients, it was originally produced by the Barbieri company, based in Padua, but is now produced by the Campari Group. While the vibrant orange bitter apéritif was originally created in 1919, by Luigi and Silvio Barbieri, it did not become successful until after World War II.
The Spritz, an aperitif cocktail, is often made using Aperol. This warm-weather cocktail is ideal to be enjoyed this season.
The ‘3-2-1’ Aperol Spritz
- Ice cubes
- Aperol
- Cinzano Prosecco
- Soda Water (served from siphon or chilled bottle)
- Slice of orange
In a stemmed balloon glass full of ice, combine 3 parts of Cinzano Prosecco followed by 2 parts Aperol. Add 1 part or a splash of soda water, stir gently if needed and garnish with an orange slice. The end result should be a uniform, perfect orange color. Pair your cocktail with shareable small bites for the perfect aperitivo hour with friends.
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