Take a wine glass or highball and add cubed ice. Add the Prosecco and the Aperol next, before topping slightly with soda (only about 50-75ml).
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, give it a stir.
About The Aperol Spritz
The Aperol Spritz has been around since the 1950’s when the brand created it as their signature serve. However, 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.