This refreshing aperitif (before dinner drink) has been around since the 1950’s, but at this time it is truly internationally famous. My first experience with an Aperol Spritz was almost forty years ago, and we were sitting at an outdoor bar in Venice. I saw many locals ordering this bright orange drink, and I asked the waiter what exactly it was. He brought me a spritz to try, and I have been enjoying them ever since.
Originally produced by the Barbieri brothers in Padua, Italy in 1919, Aperol is now part of the Campari family, and it is their eye-catching media campaigns that have created the Aperol phenomena that we know today. Aperol is a bright orange liquor made with typical botanicals like bitter orange, gentian, and cinchona, as well as rhubarb.
Aperol also has less than half the alcohol of Campari and mixed with prosecco and club soda; it is a very refreshing summertime drink. I have also found that when ordering in a bar; it is always best to ask for an Aperol Spritz, not just a Spritz because Campari mixed with soda is also often called a Spritz.
- 3 Parts Prosecco
- 2 Parts Aperol
- 1 Part Club Soda
- Orange Slices
Mix the prosecco with the Aperol and soda, then serve over ice with slices of orange.