A Summertime Sip: the Aperol Spritz
Tis' the season! An Aperol Spritz is extremely drinkable and extremely refreshing. This classic Italian cocktail is known as the “original Spritz” and offers a light, sparkling and refreshingly bittersweet taste. It’s most commonly enjoyed as an aperitif in Italy, serving as a symbol of a lively atmosphere and an ice-breaker. As a cocktail with Aperol and Prosecco, it really is the ultimate summertime sip that’s versatile enough for daytime drinking, happy hour, and beyond.
Now of course, the Aperol Spritz is known as a classic for a reason. Aperol first launched in 1919, quickly becoming one of the most beloved liqueurs in Italy. The original recipe introduced a rich, complex taste that marries citrus notes with herbs. Aperol’s recipe, to this day, has remained unchanged and a secret to the rest of us.
All that being said, there’s really no surprise that mixing an Aperol Spritz has turned into a popular ritual. Bartender and cocktail purist alike should know that this cocktail should be the same every single time: 3 parts Prosecco, 2 parts Aperol, and 1 part soda. By tradition, it should also always be served in a balloon stemware glass, and poured ¾ to the top of the glass. Staying true to the recipe is key and what I’ve learned is that here in the states not every bartender or mixologist preparing your drink may value the original recipe. It is best to remember 3, 2, 1 - that way you’ll be assured to sip the perfect spritz each and every time.
Tell me, have you tried this classic, cult-favorite cocktail? Here is the tried & true Aperol Spritz recipe.
The Aperol Spritz
INGREDIENTS
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3 PARTS CINZANO PROSECCO
-
2 PARTS APEROL
-
1 DASH SODA
-
ICE AND A SLICE OF ORANGE
INSTRUCTIONS
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ADD ICE AND A SLICE OF ORANGE, POUR IN THE PROSECCO, THE APEROL AND ADD A DASH OF SODA. THIS AVOIDS THE APEROL SETTLING AT THE BOTTOM.
BY APEROL
Present this brightly colored cocktail in one of Juliska Amalia Stemless Red Wine Glass.
Share with us what other cocktail recipes you'd like for us to mix up! Pour a drink for yourself and tag #WelcomeHome. Cheers!
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I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it?
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I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it?
Would love to hear how you’re using it!
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Hey all!
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It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes.
I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it?
Would love to hear how you’re using it!
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It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes.
I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
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It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes.
I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it?
Would love to hear how you’re using it!