This easy aperol spritz is the perfect light and fruity summer cocktail! Made with Aperol, prosecco and soda water, you’ll love this refreshing aperol spritz recipe.
It’s Aperol Spritz o’clock!
Good morning, my friends! I’m reporting today with an extremely important announcement: Cocktail season has arrived at last. You know what I’m talking about. Refreshing rooftop cocktails, ice cold G&T’s, chilled Rosé, frosty frozen drinks…the list goes on. We’re kicking off summer cocktails with my personal favorite: Aperol Spritz. This Aperol Spritz recipe is easy, delicious, and perfect for hot nights.
What is an Aperol Spritz?
If you’ve never had this bright orange cocktail, you’re not alone. I didn’t know what they were until I studied abroad in Florence and saw them everywhere. You can find these aperol spritzes all over Italy, and they’ve slowly started to make their way into the United States, becoming a refreshing summer rooftop staple.
They only have 3 simple ingredients: Aperol, champagne or prosecco, and soda water.
So. What is Aperol?
Aperol is vibrant orange Italian liqueur or aperitif. It’s rich, a little bitter, a bit fruity and slightly sweet. I truly don’t know how to describe it. But it is delicious. If you’d had Campari (another Italian liqueur), think of it as a slightly less alcoholic and less bitter version of Campari! You can find Aperol in most liquor stores, online, or in Italy (duh). I actually bought a bottle at Target the other day, so no excuses to not make this summer cocktail.
You might have read this opinionated New York Times article on why Aperol Spritzes (what is the plural of spritz? Is that correct? Someone please help me) aren’t that good. So, you can consider this my defense.
And I admit, I have had my fair share of poorly made Aperol Spritzes, but I don’t think that’s to blame on the drink–it’s the bartender. The three complaints heard the most are that the spritz is watered down or tastes diluted from melted ice cubes or too much soda water, or that it just tastes like bad prosecco.
Luckily we have all the solutions to these problems.
Tips to Make the Perfect Spritz
Make champagne ice cubes. Oh yeah. We went there. Simply fill an ice cube tray with champagne or prosecco and freeze. Aperol Spritzes are often consumed on hot summer nights, which means you’re going to get a lot of melting action and the last thing you want is a watered down drink. With champagne ice cubes, no extra water will be added–just booze. 🙂
Go light on the soda water. When you order an Aperol Spritz at a bar and you see the bartender pouring a heavy amount of soda water in, I can guarantee it’s not going to be a good one. The true way to do it, is just a splash of soda water, which is enough to water down the strong taste of Aperol without diluting your drink.
Use high quality champagne or prosecco: Either prosecco or champagne can be used in Aperol Spritz. Usually prosecco is called for, as prosecco is basically Italian champagne, but either will do. Just please don’t use Andre. About half of this Aperol Spritz recipe is prosecco, so just splurge for a 10 dollar bottle instead of a 5. You won’t regret it.
How to Make an Aperol Spritz:
Let’s get to it.
Step One: Fill glasses with champagne ice cubes and add 2 ounces of Aperol to each glass.
Step Two: Add the 2 ounces of prosecco or champagne (heavy hand pls) to each glass.
Step Three: Top with a splash of soda water.
Step Four: Garnish with Charred Orange Slices and Flowers
Step 5: Drink.
And that’s it.
I hope you enjoy these dreamy Aperol Spritzes as much as I do. Or if you hate them, check out another cocktail recipe.
Or if drinking’s not your thing…there’s always cookies.