Aperol Spritz Recipe Ingredients
How To Make An Aperol Spritz Cocktail
Take a wine glass or hi-ball and add cubed ice. Add the Prosecco and then the Aperol next, before topping slightly with soda (only about 50-75ml is needed – no more)
Tell Us About The Aperol Spritz Cocktail
Although probably only in your consciousness for the last 5 years or so, the Aperol Spritz has been around since the 1950’s when the brand created it as their signature serve. And Aperol is even older having been created in 1919 by the brothers, Luigi and Silvio Barbieri in Veneto, Italy. Although a popular cocktail for decades, the Aperol Spitz really got the shot in the arm in the 2000s.
So the Aperol Spritz became a very big deal globally in 2003 when the brand was acquired by international brand owner and spirits distributor Gruppo Campari. From there on in, a masterclass in marketing, the cocktail was everywhere from VIP parties to TV adverts and a new star was born.
Today it’s a global phenomenon (we love them here at The Cocktail Society) and this is largely down to marketing, its vivid orange colour and how easy it is to make the Aperol Spritz.
Follow the order in the recipe with the prosecco, then Aperol and finally the soda. This prevents the sweeter Aperol from sinking to the bottom of the glass. If you do find that happening then give it a quick stir.
Did You Know?
Aperol was originally marketed to sports enthusiasts. Advertisements around Italy positioned the brand as one to keep sportspeople ‘lean and fit’.