Aperol Orange Liqueur Drinks
Drinks containing Aperol Orange Liqueur
Choose from 21 drink recipes containing Aperol Orange Liqueur.
Learn more about Aperol Orange Liqueur in the drink dictionary!
6-Spice Appletini (Martini) Aperol Orange Liqueur, Apple, Lemon Juice, Spice Syrup, Square One Organic Vodka Aperol Betty (Martini) Aperol Orange Liqueur, Grapefruit Juice, Orange Juice Aperol Classico (Cocktail) Aperol Orange Liqueur, Sparkling Water Aperol on the Rocks (Cocktail) Aperol Orange Liqueur Aperol Orange (Cocktail) Aperol Orange Liqueur, Orange Juice Aperol Pompelmo (Cocktail) Aperol Orange Liqueur, Grapefruit Juice Aperol Royal (Martini) Aperol Orange Liqueur, Champagne Aperol Shakerato (Cocktail) Aperol Orange Liqueur Aperol Sour (Martini) Aperol Orange Liqueur, Lemon Juice, Simple Syrup Aperol Spritz (Cocktail) Aperol Orange Liqueur, Prosecco, Soda Aperol Vodka (Cocktail) Aperol Orange Liqueur, Vodka Avion Papaya Smash (Cocktail) Agave Nectar, Aperol Orange Liqueur, Avion Anejo Tequila, Lime Juice, Orange Juice, Papaya Bois de Rose (Cocktail) Aperol Orange Liqueur, Champagne, Gin, Lemon Juice, St-Germain Elderflower Liqueur G'indian Summer (Cocktail) Aperol Orange Liqueur, G'Vine Floraison Gin, Pomegranate Juice, Simple Syrup, Tea Little Orphan Apple (Cocktail) Agave Nectar, Aperol Orange Liqueur, Apple, Lemon Juice, Square One Cucumber Flavored Organic Vodka Rimbaud’s Left Hand (Cocktail) Aperol Orange Liqueur, Benedictine, Egg White, Lemon Juice, Pernod Absinthe, Pineapple Juice, Rose Water Seville Orange and Cava Cocktail (Cocktail) Aperol Orange Liqueur, Cava, Oranges, Sugar Springtime Martini #2 (Martini) Aperol Orange Liqueur, Hendrick's Gin, Lime Juice, Pineapple Juice, Simple Syrup, Tangerine Juice Suavecita (Cocktail) Angostura Bitters, Aperol Orange Liqueur, Dry Vermouth, Partida Reposado Tequila, Sweet Vermouth The Red Pilot (Cocktail) Aperol Orange Liqueur, Beefeater 24, Bitters, Luxardo Marachino Liqueur, Mezcal Winter G'ubilee (Cocktail) Aperol Orange Liqueur, G'Vine Floraison Gin, Lemon Juice, Pineapple Juice, Pom Wonderful, Simple Syrup
3 Ultra Refreshing Drinks to Make with Aperol
Bitter drinks are increasingly popular these days, but the real hard-hitters—the medicinal Fernet Branca, the cult favorite Malört—aren’t to everyone’s taste. Aperol, on the other hand, can get along with anyone.
With a vibrant crimson color and ingredients that include orange and rhubarb, Aperol is a hint bitter, but only delicately so; a touch fruity, but not unbearably sweet; alcoholic, but low proof enough (around 11 percent) that it won’t overwhelm a drink.
It’s a great addition to cocktails all year-round, but with its affinity for light, crisp flavors, Aperol works especially well in the spring. Want to get into the Aperol spirit? Here are three cocktails to make with it—no strange liqueurs or overwrought technique required.
Easy: Aperol Spritz
Never had an Aperol spritz? Stop reading this. Walk down to the liquor store. Get Aperol and Prosecco. And holler when you’re back.
There’s no better cocktail for a warm spring evening, a summer brunch or a lazy afternoon. With little more than the two starring ingredients, it takes about 30 seconds to make, requires no skill other than uncorking the Prosecco, and is an awful lot more complex and exciting than a mimosa. The classic recipe includes a float of soda water. We think it’s just fine with Aperol and Prosecco, as long as the bubbly isn’t too sweet. Play around and decide for yourself.
Instructions: Fill a wine glass with ice. Pour in 1½ ounces of Aperol and 4 ounces of Prosecco. An orange wheel makes an elegant garnish.
Intermediate: Amber Road
Though gin and vodka might star as summertime spirits, bourbon can play at that game, too. With Aperol and a good hit of lemon juice, this sour is eminently drinkable: refreshing enough for a stiff brunch drink or sophisticated enough for a cocktail party. Shake up whenever you see fit.
Instructions: Add 1½ ounces of bourbon (we like Buffalo Trace), 1 ounce of Aperol, ½ ounce of fresh lemon juice and ¼ ounce of maple syrup to a cocktail shaker with ice. Add a dash of Angostura bitters. Shake that all up hard, then strain it into a tall glass with ice. Add 2 ounces of soda, and garnish with a lemon wheel and mint sprig. Pro tip: Gently slap that mint on your hand a few times to release its aromatic oils before using it to garnish.
Advanced: Garden Party
Gin and Aperol make for good friends, their layered herbal elements balance each other out; lemon is a natural partner. A little basil keeps this drink fresh for warmer weather—and Prosecco takes it into irresistible territory. This drinks as easily as a spritz, but an awfully gussied-up one.
Note: We’re calling this “advanced” because we’re teaching you a technique: double-straining. Whenever you use a cocktail shaker, you strain the contents into a glass. But when you’ve got a lot of bits or seeds in the cocktail—like with berries, or ginger, or here, basil—it’s best to strain through a fine-mesh strainer, too, to get said bits out.
(If you can’t be bothered, it’s not the end of the world to have little basil shreds floating around in the cocktail. Just be aware they’ll get stuck in your teeth.)
Instructions: Add 1½ ounces of gin (we like Tanqueray Ten here), 1½ ounces of Aperol, ¾ of an ounce of fresh lemon juice and ¼ ounce of simple syrup (that’s equal parts sugar dissolved in water) to a cocktail shaker with ice. Add five fresh basil leaves. Shake that all up; the basil will break up and flavor the rest of the cocktail. Double-strain it into a glass (see note above) and top with about ½ ounce of Prosecco. Garnish with a basil sprig.
Spritz - Aperol Cocktail
Add the Aperol to the glass - then Prosecco (or other sparkling wine) then top off with the Soda - add ice and slice and think about Santa Maria De Salute (Venice)
Ingredients:
- 2 parts Aperol
- 2 parts Soda water
- 2 parts Sparkling wine
- 1 Orange slice
- 2 Ice cubes
4.73999977111816 52
Leave some comments about the Spritz - Aperol
Had this in Venice and Lido De Jessolo and luurrved it - trying to find aperol in the UK to re-live a wonderful holiday
by Michelle - Leeds
Actually the cocktail comes from the Veneto and should be made with a sparkling wine from the region eg prosecco, not just any old white!
Love this cocktail- had it first in Venice at a cafe across from Church of Santa Maria Gloriosa dei Frari, and was thrilled to find that I could buy Aperol at home. It's refreshing, with a nice touch of bitterness on the finish. I like it with the olive!
by Annika Haynes
The mix is in fact,1/3 Aperol1/3 White wine e. g. Soave1/3 sparkling water, (not soda)Slice of orange, large green olive opional. The church is Santa Maria Della Salute.
Cocktails
A cocktail you'll love at first sip thanks to its special texture and striking mixture of flavors. There are many legends and stories about how this cocktails got its name, for sure the Americano is one of James Bond's favourite cocktails (he ordered one in 007 Casino Royale). The Americano is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.
- recipe
- 1 part (1oz, 3cl) Campari
- 1 part (1oz, 3cl) Red Vermouth
1) Pour the ingredients directly in a old-fashioned glass
2) Fill with ice cubes
3) Add a splash of soda water
4) Garnish with orange slice or lemon peel.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Simple and balanced, it's considered to be one of the most famous Italian cocktails in the world. Invented in 1919 by Count Negoni - who asked to add a touch of gin rather than soda to his americano, in honour of hist last trip to London - the cocktail was finally named after the count who adored it. The Negroni is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.
- recipe
- 1 part (1oz, 3cl) Campari
- 1 part (1oz, 3cl) Gin
- 1 part (1oz, 3cl) Red Vermouth
- 1 slice of orange
1) Pour all ingredients directly into a rock glass filled with ice
2) Garnish with a slice of orange.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Invented during the prohibition years and served in American style, The Boulevardier mixes European ingredients and has a rich, intriguing and intense taste.
- recipe
- 2 parts (1oz, 3cl) Campari
- 2 parts (1oz, 3cl) Red Vermouth
- 3 parts (1oz, 3cl) Bourbon Whiskey
1) Pour all ingredients into mixing glass with ice cubes.
2) Stir well and strain into chilled cocktail glass
3) Garnish with lemon twist.
Size: from 16cl to 24cl
The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.
The eye catching colour and the sweet taste makes this cocktail unique. The Campari orange was originally named Garibaldi - the soldier who fought for the Italian unification movement - as it combines two ingredients that come from north and south of Italy: Campari is from Milan and oranges from the south.
- recipe
- 1 part (1⁄4 oz, 4cl) Campari
- 3 parts (top) Orange juice
1) Pour the ingredients into a tall glass filled with ice.
2) Garnish with a slice of orange.
As the name suggests, it is commonly used to serve cocktails made with fruit juices.
In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni. He then realized that this variation had some sense and this humble mistake led to the creation of a classic cocktail that is still enjoyed all around the world today, and to its name: in fact, in Italian "sbagliato" means mistaken. Ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love.
- recipe
- 1 part (1 oz, 3cl) Campari
- 1 part (1 oz, 3cl) Red Vermouth
- 1 part (top) Sparkling Wine
1) Build in a double rocks glass with ice.
2) Garnish with a slice of orange.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.
- recipe
- 1 part (1,1⁄4 oz, 3,75cl) Campari
- 3 parts (top) Tonic Water
1) Build the drink in a balloon glass with ice.
2) Garnish with a slice of orange.
A stemmed cocktail glass with a balloon shape bowl, ideal for serving gin or cocktails.
It holds about 415 ml and is 18 cm high.
This was the most popular drink in the bar Camparino, opened by Davide Campari himself back in 1915. Simple and easy, and perfect for the aperitif when you are in town.
- recipe
- 1 part (2 oz, 6cl) Campari
- 3 parts (top) Soda water
1) Prepare directly inside the glass.
2) Pour the chilled Campari and top up with soda.
3) Garnish with an orange slice if desired.
A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.
Campari and the shaker were invented at almost the same time and soon became a twosome. Perhaps this is why together they create something special. Quick, uncomplicated and with a simple elegance it is one of the best ways of enjoying Campari’s complexity.
- recipe
- 1 part (2 oz, 6cl) Campari
1) Shake well with ice and pour into a chilled cocktail glass.
Size: from 16cl to 24cl
The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.
The simplest, most classic way of discovering and enjoying Campari's complexity. The ice will enhance its unmistakeable hint of bitter, entering dry and strong on the palate. The best time to enjoy it? Aperitif time, of course.
- recipe
- 1 part (2 oz, 6cl) Campari
1) Prepare this cocktail directly inside an ice-filled glass.
3) Garnish with a slice of orange.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Italy, around 1870. Campari bitter (made in Milan) came together with Cinzano vermouth (made in Turin). An encounter that changed everything. It is hardly surprising that the name Mi-To sounds exactly like the Italian word for ‘Myth’
- recipe
1 part (3 cl - 1oz) Campari
1 part (3 cl - 1oz) Red Vermouth
1) Build in a rocks glass full of ice. 2) Garnish with a peel of orange.
A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.
This is the Stars and Stripes version of the Negroni. It uses the characteristic American spirit – rye whiskey – instead of gin and became famous in the 50s. It is both strong and fascinating, like its most famous
admirers, the male stars of Hollywood of the time.
- recipe
- 1 part (3 cl - 1oz) Campari
- 1 part (3 cl - 1oz) Rye Whiskey
- 1 part (3 cl - 1oz) Dry Vermouth
1) Pour all ingredients into a mixing glass filled with ice cubes.
2) Stir well and strain into a chilled cocktail glass.
3) Garnish with orange peel and red cherry cocktail.
Size: from 16cl to 24cl
The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.
Campari Milano is a new reinterpretation of Campari Spritz with a touch of mint and elder flower syrup, that offers an unexpected fresh taste experience. Ideal for the hot summer nights.
- recipe
- 1 part (11⁄2 oz, 4,5 cl) Campari
- 1 part (1oz, 3 cl) Elderflower syrup
- 3 parts (3oz, 9 cl) Prosecco
1) Prepare directly inside an ice filled glass
2) Pour the prosecco first then the elderflower and finally the Campari.
3) Garnish with fresh mint leaves and stir gently.
Size: from 30cl to 60cl
This glass has recently become popular for Prosecco based cocktails.
The Mixology Map
Find out which campari cocktail perfectly suits you.
What's the Difference Between Aperol and Campari?
The popularity of Italian aperitivo cocktails has reached a fever pitch in recent years, especially in big cities where the Negroni is definitively the new Cosmopolitan—as in, the fashionable cocktail of choice. With Boulevardiers and Aperol Spritzes flowing freely, sometimes you’ve gotta wonder: What exactly am I drinking, and what’s the difference between all these red and orange elixirs?
Campari and Aperol are both Italian aperitivo spirits, or aperitifs. The term aperitif traditionally refers to any predinner beverage—including Champagne, vermouth, beer or a cocktail—that’s intended to open the palate and prepare it for the forthcoming meal.
Northern Italy defined aperitivo culture as we know it today: a spread of red or orange spritzes made with bitter liqueurs and Prosecco, topped with soda water, and served with a salty spread of bar snacks. In the 1800s, taverns around this region each boasted their own house aperitivo, a custom blend created by the local bartender and varying in bitterness, sweetness and herbal profile from one watering hole to the next. The category became more formalized in 1860, when Gaspare Campari allowed other bars to sell his Campari Bitters—but only if they agreed to put a Campari Bitters sign in the window. Other brands and types of aperitivi soon followed, including Aperol in 1919. Gruppo Campari bought Aperol in the 1990s, officially bringing the brands together under one company.
The bitter and bracing flavor profiles of both Campari and Aperol can stand up to almost any other bottle in the bar, making them excellent products for mixing. Both have defined classic cocktail recipes, such as the Negroni and the Aperol Spritz, and can be used to substitute for one another in many cocktail recipes. However, it is important to first understand the difference in each product’s flavor profile as to best anticipate how each spirit will change the final drink.
Campari is crimson red; it derives its distinctive, mesmerizing color from a natural dye that was once famously sourced from cochineal insects, until 2006 when the company switched to artificial color. Campari is famous for its bittersweet taste—one marked by underlying flavors of cherry, cascarilla, clove, rhubarb, cinnamon and orange peel—and, at 48 proof, is the stronger of the two spirits. Campari is the signature ingredient in classic cocktails, such as the Negroni, Boulevardier, Americano, Bitter Spritz and Jungle Bird.
Aperol, lower on the bitter scale than Campari, has a bright-orange hue. Its flavor is most closely associated with rhubarb, bitter herbs and burnt orange, and its higher sugar content makes it sweeter and more approachable to bitter neophytes. At 22 proof, Aperol is a lighter spirit that’s perfect for brunch or early-evening cocktails. Aperol is typically served as an Aperol Spritz, although in recent years it, too, has become a darling of bartenders, who use it in their creative contemporary cocktails.
Emily Arden Wells is the cofounder of Gastronomista, a website dedicated to the Culture of Drink. Follow her on Instagram at @gastronomista.
NEXT STEP: See Where to Get the Best Campari Cocktails in the Country
get the latest recipes, news and hacks from tasting table
Please check your inbox to verify your email address.
All the New Trader Joe's Products to Try in November
It's OK to Eat Veal (and Not Feel Bad About It)
Where to Drink in America's New Cocktail Capital
The Plaza Hotel in NYC Is Offering a 'Home Alone 2' Experience
Make a Tomato Burger
Yes, You Can Find Great Pizza Near NYC's Tourist Attractions
Around the Web
Tasting Table To-Dos
To-Dos allows Tasting Table members to store and remember all of the food and drink recommendations we send out each week. You've now added the To-Dos below to your personal list. You can access your To-Do list at any time by visiting http://TastingTable.com and clicking "Login". Happy eating!
Categories
Company
Connect
Tasting Table serves genuine editorial. There is no pay for play: We only recommend products and services we love. If you read about a product or service on our site and make a purchase through the links we provide, we may receive a small commission or "affiliate fee" that we use to offset our editorial costs. "Partner Content" from our advertisers are not editorial recommendations and are clearly marked on every post or email as such. Click here for our editorial policy.
© 2008–2017 TDT Media Inc. doing business as Tasting Table. All Rights reserved.
Forget rosé—summer 2017 will be the season of the spritz
This week on The Plus Factor, we’re talking about the spritz, a buzzy, bitter-filled beverage that’s shaking up summer cocktail lists.
If you’re feeling more “okay” than “yes, way” about making rosé your signature drink this summer, it might be time to take a break from the blush (or even orange) wines in favor of a less-intoxicating, but equally pretty sunset-hued drink: the spritz.
The classic Italian aperitivo, AKA a cocktail made with bitters believed to aid digestion, has recently found its way back onto menus and into the hearts of those living the low-alcohol lifestyle by hitting on two of the season’s biggest cocktail trends. “This year, [it’s all about] ‘healthy’ drinks and herbaceous flavors,” says Gates Otsuji the regional chef de bar at The Standard High Line in New York. “Americans are gradually moving toward a lighter style of alcohol consumption, where there’s less sense of urgency to get drunk quickly.”
The desire to get buzzed—not blitzed—is basically where the idea of the spritz originated from in the early 1900s. At the time, Venice was still part of the Austrian Empire and its foreign occupiers, unaccustomed to the higher alcohol content of Italian wine, started watering it down and calling it a “spritz,” the German term for “to spray.” Modern iterations of the traditional cocktail (made with sparkling wine, bitters, and seltzer water) have started showing up on the menus of some of the coolest bars around the globe, with mixologists elevating the aperitivo (which is typically ordered before dinner) to an anytime drink with some seriously wow-inducing concoctions.
Americans are gradually moving toward a lighter style of alcohol consumption, where there’s less sense of urgency to get drunk quickly.
For example, The Standard High Line’s Bootsy Collins features a playful reinvention of flavors you’d find on the Amalfi coast—fresh basil, bergamot, a touch of lemon, and prosecco. At London’s Plum and Spilt Milk, the French 75 includes a bubbly pop of champagne, and in DTLA, Upstairs at The Ace Hotel serves up the China My China and Tokyo Drift, two Asian-inspired sparkling cocktails infused with flavors like orgeat and chamomile.
Other than a seemingly endless amount of interpretations, one of the main reasons the spritz has made such a splash is that it’s the perfect rebuttal to the heavy-pour ethos that’s been consuming cocktail culture as of late—its renaissance is quite literally refreshing. “There had been this wave of really strong, stirred, boozy drinks—and there was a bit of fatigue,” says Leslie Pariseau, author of the definitive Spritz: Italy’s Most Iconic Aperitivo Cocktail. “[Bartenders] became interested in this idea that you could have low-alcohol cocktails and they could be delicious, and they didn’t necessarily have to be viewed as feminine or not as serious. There was this whole category that hadn’t really been explored and discovered yet.”
But who says bartenders should have all the fun? To DIY a spritz at home, all you need is three oz. of prosecco, a dash of bitters ( or two oz. of an herb-infused liquor like Aperol—for a 100-percent natural option, go with Contratto), and a splash of seltzer water. A lounge chair and cute suit are optional, but highly recommended, too.
Well+Good is your healthiest relationship, hooking you up with the best, most interesting things/people/leggings in wellness. And nothing gets at this concept better than the plus sign in our logo. Inside this plus sign, which acts like a gallery window, we showcase the most exciting, transformative trends and ideas that add wellness to your life. Catch up on our previous editions of The Plus Factor.
You May Also Like
These are the top 9 holiday recipes, according to Pinterest
How to make Candice Kumai’s vegan, velvety smooth pumpkin mac-and-cheese
How to create a dietitian-approved holiday party platter
These cashew milks are about to shake up your snack game
Exclusive: This matcha wants you to sip your way to healthy, glowy skin and hair
The delish okra and sweet potato salad recipe Rocco Dispirito developed on a dare
This year’s trendiest holiday gifts are literally out of this world, according to Etsy
Soak up all that Scorpio New Moon power with this at-home ritual
Healthy Holiday Gift Guide: What to get the fitness fanatic on your list
This savory ACV-squash salad is fall in a bowl—and so easy to make
The most common source of stress in relationships isn’t what you think
Healthy Holiday Gift Guide: What to get the fitness fanatic on your list
Starring cosmic leggings, customizable elixirs, and the it-gym bag of the season. (Start adding to cart now.)
This easy sweet potato side dish is Thanksgiving recipe gold
Why you need to book your next winter escape ASAP—and 6 must-visit spots
Meet the water that could improve your hydration habit
The secret skin-care ingredient Nordic women swear by for mega hydration and glow
YOUR HEALTHIEST RELATIONSHIP
Well+Good is obsessed with your health and wellness. Get it daily.
Thanks for signing up for our newsletter!
To make sure your Well+Good emails don’t go into your spam or promotions folder, please add [email protected] to your email contacts.
© 2017 Well+Good LLC. All rights reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except as expressly permitted in writing by Well+Good LLC. Well+Good is strictly editorial. Read our Privacy Policy and Terms and Conditions.
Success! You're on the list
CUTTING-EDGE FOOD, STYLE, AND FITNESS INTEL YOU NEED RIGHT NOW
By submitting my email, I hereby agree to receive email communication and special offers from Well+Good and ReebokONE.
Aperol and Gin Cocktail
This Aperol and Gin Cocktail is an easy drinking delicious cocktail for summer!
I am totally ready to kick back on the deck with one of these in hand! It is HOT and I don’t think I have any motivation to move, but I could probably get it together long enough to shake up this totally refreshing Aperol and Gin Cocktail. Because apparently, this is my summer of Aperol cocktails.
It doesn’t hurt that Aperol is a nice complement to gin, one of my usual favorite summer cocktail ingredients. This drink is a slight riff on the Jasmine, a frequent go-to order for me. The main difference is the Jasmine uses Campari and is therefore more bitter than this version. And honestly? I might prefer this less bitter and slightly more summery version! You will love how light and summer it tastes and how easy it is to shake up. You just need a little freshly squeezed lemon juice, some Aperol, some gin, some orange liqueur and you’re good to go.
Do yourself a favor and shake one up too!
- 1 - 1¼ oz. gin (depending on strong you like it!)
- ¾ oz. freshly squeezed lemon juice
- ½ oz. Aperol
- ¼ oz. Cointreau or Triple Sec
- Add all ingredients to a cocktail shaker over ice. Shake well and strain into a glass. Garnish with a lemon peel if desired and enjoy!
You may also like :
Yum! This sounds deeeelicious :).
Annie @ The Garlic Diaries recently posted…Thai Meatball Lettuce Wraps
Thanks so much Annie!
These photos are so gorgeous, Maya! I don’t think that plate could be any fancier hehe
Thanks so much Courtney! Not sure they can compare to yours but I’ll take it 
Yummy! This cocktail sounds and looks so inviting and delish!
Thanks so much Anu!
You said shake one up.. but im staring at this gorgeous drink and thinking “Just one?? Ah hem.. more like three!” This cocktail not only looks gorgeous it also sounds delicious and the perfect refreshment to enjoy out on the deck while I watch the sun set and my dog run around and chase bugs
YES, make three! I am all for it. What better way to settle in to your new home? Thanks for pinning!!
Leave a Reply Cancel reply
Oh hi! Welcome to Treats and Eats. I love food, craft cocktails, and treats of all sorts. Meet Maya.
stay connected
Popular Posts
Home - Browse Recipes - About - Copyright@2014-2015 - Foodie Theme on Genesis Framework - Wordpress
Aperol Spritz Cocktail Recipe
/Aperol-Spritz_1-56a173e55f9b58b7d0bf68c4.jpg)
- 3 mins
- Prep: 3 mins,
- Cook: 0 mins
- Yield: 1 Cocktail
Easy and refreshing, the Aperol Spritz is a drink you will want to try and it may quickly become your favorite dinner party aperitif.
It is a simple drink to construct and it is important to note the order of the pour here. The ice and orange go in first, then the sparkling Italian wine, then Aperol. The drink is not typically stirred, relying on the bubbles of the wine and soda to do the mixing. The soda (club soda or soda water) is also here to ensure that the Aperol doesn't sink, instead is sort of suspended between the bubbles and allowed to slowly integrate naturally.
The Aperol Spritz is a classic way to enjoy the orange-flavored bitter aperitif and a great introduction as well.
Intro to Aperol
Ingredients
Recipe Preparation
Fill a cocktail shaker with 2 cups ice. Add Aperol. gin, lemon juice, Simple Syrup and Angostura bitters ; cover and shake until chilled. Strain into a chilled coupe glass; garnish with a flamed orange peel.
Nutritional Content
GET THE MAGAZINE
Sign up for the Bon Appétit
Newsletter
Will be used in accordance with our user agreement and privacy policy
Explore Bon Appétit
© 2017 Condé Nast. All rights reserved
Use of this site constitutes acceptance of our User Agreement (effective 1/2/2014) and Privacy Policy (effective 1/2/2014).
Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Aperol Spritz
Aperol Spritz
Drink Type: Cocktail
Ingredients
Instructions
The perfect Spritz is prepared in a wine glass, or rock. Add ice, Prosecco, dash of seltz and top with Aperol. This is to avoid that the Aperol settles on the bottom. Garnish with a slice of orange.
The origins of this drink are not known but it is widely believed that the Spritz was born during the 19th century Austrian occupation of Italy. Its name, in fact, may derive from the German verb spritzen meaning “to spray” or might be linked to the name of specific Austrian wines of the western region of Wachau. German soldiers soon got used to drinking local Venetian wines at the many taverns, but the alcohol content, so much higher than the beer they would drink back home, made them dilute it with water. Thus was born the “straight” Spritz that is still found in some bars of Trieste and Udine.
With time the Aperitivo ritual of northern Italy spread to the rest of the country, and with it the variants of the original Spritz. Many Venetian towns had their own specific variant, and many interpretations of each kind. However, in the last decade the Aperol Spritz with Prosecco has become the most popular one; fresh, sparkling and light- the ideal early evening drink.
But the Spritz isn’t only an Italian phenomenon. Recently, both the Spritz and Aperol are starting to take hold in many different countries, including the US. For example, in the smash hit “Meet the Parents” starring Robert de Niro, Barbra Streisand, and Dustin Hoffman, the latter offers De Niro an Italian Spritz instead of his usual Tom Collins.
Комментариев нет:
Отправить комментарий