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.
Recipe: Aperol Spritz
If you've been to Italy, you've no doubt seen folks sitting on the piazza having a cocktail before dinner. I can almost guarantee you that cocktail isn't a scotch on the rocks or a martini. Italy is the land of the aperitivo, or aperitif—a pre-dinner cocktail that's usually light on alcohol and refreshing. The aperitivo is meant to stimulate the appetite but not weigh down the palate, or get you too smashed. How civilized!
My favorite aperitivo is an Aperol Spritz, a combination of sparkling wine with a splash of Aperol (a bitter liquer) and club soda, usually garnished with an orange.
What's actually in Aperol? No one outside the Aperol inner circle really knows, but what we do know is there's some kind of essence of orange (bitter and sweet), herbs, and rhubarb. Aperol is a liqueur like Campari (in fact it is produced by the same company) but with about half the alcohol and less bitterness. Until I was well into my thirties I was mixing the two up and steering clear of anything made with Aperol because of my distaste for Campari. I'm glad I gave it a second chance.
The official Aperol Spritz recipe calls for 3 parts prosecco, 2 parts Aperol and a splash of club soda. I change a few things about the recipe: I lower the ratio of Aperol to Prosecco, otherwise it's too bitter. I also don't really measure, it's more of an eyeball thing. And third, I use whatever sparkling wine is around; Cava, Prosecco, something French but not expensive, or Gruet, the domestic sparkling wine we often have on hand.
Cheers to summer and feeling like we're all sitting on an Italian Piazza.
Aperol Spritz
Sparkling wine such as Prosecco or Cava
1 glug club soda
Fill a tumbler or large wine glass with ice. Fill the glass 2/3 full with sparkling wine. Add the shot of Aperol. Top with club soda, stir well, then add the orange slice.
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How the Aperol Spritz Became Italy's Favorite Cocktail
Everything you need to know about the Aperol Spritz, by Italy-based food writer, blogger, and dining app editor Katie Parla.
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In a country as culturally diverse as Italy, where regional differences in language, cuisine and drinking practices remain distinct even 150 years after unification, naming a national aperitif would be borderline blasphemy. But as far as northern Italy goes, you could build a pretty strong case for the Aperol Spritz. In the Veneto region alone, around 300,000 of these wine-based Aperol cocktails are sucked down daily, according to Campari.
Some Spritz Background
The word "spritz" on its own is a generic term linked to the 19th century Austro-Hungarian practice of adding a splash (German: spritz) of water to northern Italian wines. Rumor has it, the strong wines made in their Italian territories were too bold for the refined Habsburg palate so a dash of water was used to mellow out the wine.
In the 20th century, "spritz" took on its current definition: A wine-based cocktail made with bitter liquor and a splash of soda. Brands like Aperol, Campari, Cynar or Select provided the bitter component and color, each imparting unique flavors and hues. The precise recipe, ingredient proportions, glass shape, and garnishes change from bar to bar and city to city, but one thing remains constant nationwide: When ordering a Spritz, the drinker must always specify her preferred liquor.
Aperol Spritz
Aperol, an orange-red liquor invented by the Barbieri brothers in Padova in 1919, is a go-to Spritz option. Low in alcohol, pleasantly citrusy and slightly bitter, it is a light and fresh aperitif that owes its flavors and aromas to sweet and bitter oranges, rhubarb, and gentian root. The other components are a trade secret and remain unchanged. When the Campari Group purchased Aperol in 2003, they vowed to remain faithful to the original recipe.
According to the Campari Group — which owns Aperol — the "official Aperol Spritz" is made of 3 parts Cinzano Prosecco (Campari owns the Cinzano brand; any dry Prosecco will do), 2 parts Aperol and 1 part soda, proportions which spawned the "3-2-1" publicity campaign currently underway.
Major promotional campaigns have been key to growing Aperol's popularity of the last decade. Though the custom of meeting friends for an Aperol Spritz after work or after school is a long-established custom in the Veneto, this practice has spread to other Italian regions due to the Campari Group's aggressive and youth-oriented advertising campaigns. And in a time of recession when Italians have reined in their restaurant visits, joining friends at a bar to sip an inexpensive Spritz over cheap snacks provides an accessible social alternative.
A Demo (in Italian)
Components
As Mario demonstrated in the brilliantly scored video above, making an Aperol Spritz is incredibly simple. But for the best results, keep these key factors in mind.
Ice: Use large cubes, never crushed ice, essential for the drink' s slow dilution.
Prosecco: Use a chilled, dry Prosecco to impart acidity and effervescence, which whet the appetite and cleanse the palate while snacking with your Spritz.
The Glass: Spritzes are served in standard wine glasses or rocks glasses and almost always with a black straw. For easier access to your Spritz without a straw, reach for the rocks glass.
The Variations
The official Aperol Spritz recipe may call for Prosecco and an orange slice garnish — and that's mainly how you'll find it in Padova, the place of its birth — but few bartenders are following the Campari Group's doctrine to the letter. In Venice, your Aperol Spritz will likely be made with dry white wine instead of sparkling Prosecco. And a salty green olive might join your orange slice garnish for a bath in your coral-colored cocktail.
Standard Aperol Spritz Recipe
3 parts Prosecco
Serve with on the rocks in wine glass or rocks glass
Aperol spritz cocktail
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Aperol Spritz Cocktail
It's about time for another cocktail around this blog, I think. I want to introduce you to a drink that is wildly popular in Italy, especially in the Veneto where it originates, but is hardly known in the United States. It is made with Aperol, which began to be imported into this country only about three years ago. It is the Aperol Spritz and you can get a little of the general spirit of the drink with this Italian TV ad:
The Aperol Spritz is made with Prosecco (Italian sparkling wine), Aperol and a splash of soda water. As an aperitivo, it's a great way to start a meal because the Aperol is low in alcohol (11%) and tastes light and refreshing. It doesn't ruin your appetite, it stimulates it. Aperol is an orange flavored spirit and a nice alternative to Campari, for those who find that drink just a little too bitter (including me). Campari makes Aperol, but Aperol is fruitier and lighter. I would even like to bend the rules and try making a Negroni with Aperol instead of the traditional Campari. Even though I prefer the Aperol to Campari, some people do not as you can see when the Queen of Food herself, Ruth Reichl, had an Aperol Spritz at Lupa in New York and twittered about it:
Like pop? Gee, I wouldn't go that far - Aperol is still on the bitter side. It has become much easier to find in most large liquor stores, so pick up a bottle and judge for yourselves.
I garnish my Aperol Spritz with a big thick slice of orange, which continues to infuse the drink with orangey goodness as I sip it. in Italy, they garnish it with a slice of orange and an olive. Odd combination, but it's the traditional thing to do.
- 3 ounces Prosecco (or any sparkling wine)
- 1 ounce Aperol
- splash of soda water, sparkling water, or club soda
- garnish of orange
Pour the sparkling wine into a glass of ice cubes. Add the Aperol and then a splash of sparkling water. Float a nice thick slice of orange on top - it will infuse the drink with orangey goodness even more as you sip.
Reader Comments (44)
First of all. love your blog. I'm thirsty just reading it. Currently living in the Veneto and this is a must have drink before dinner. I however, prefer Campari.
Wonderful post. Very informational and educational as usual!
Pour me one Elaine, sounds refreshing!
I love your blog, so happy I found it!
Aperol Spritzs, well, they are the only drink I drink since having them in Venice! When people ask me what it tastes like, the only way I can describe it is it tastes like grapefruit liquer. I squeeze lots of fresh Florida oranges into the mix of white wine and Aperol, so refreshing!
I tried to find it in Pennsylvania and the gentleman said that the State of Pa does not carry it in their stores( PA runs the liqour stores in that state). In Florida, the only store I found it in is Total Wine and Liquor, they only carry 3 bottles at a time which I promptly buy to stock up for when I go home to PA.
Again, I think your blog is great, so informative and creative. Keep up the good work!
I've got to try this. I've never had aperol.
Lovely! Aperol spritz takes me back to the springtime visits I made to Italy when I was living in Austria. The weather had just started to warm up, and in the late afternoon all the cafes would be filled with Italians drinking aperol. Just seeing the orange in the glass makes me think of springtime.
Never tried Aperol, will have to give it a try. I've had my fair share of amari (see: href="http://www.scordo.com/2009/11/before-and-after-drinks-italian-amari-aperitif-cocktail.html)!
Vince from Scordo.com
I hope you have a great time in Utah! Since it's spring break, I'm guessing you're going to Southern Utah, but let me know if you're making it as far north as Salt Lake! (Sigh, so many good spring break memories in Southern Utah but no trips this year.)
I love your blog! The food is so beautiful, & lovely, clear writing!
Thank you so much! :)
I tought it was a well known product in USA.
Your photography is stunning!
I think this photo is more attractive than the cocktail.
I am fairly certain that I have never come across Aperol but now I am going to have to make a point of finding it. These look refreshing and perfect for the spring! And I love love love the photograph!
We were just in Italy in April 2010 - this drink became my favorite and I have since been trying to find it to purchase - I live in Canada but can get to North Dakota easily so can have it sent there - any of the liquor stores I have asked have never heard of it. Can anyone tell where to order it online?Thanks
For those travelling to or living in France, Aperol is now available in Nicolas and Monoprix retail stores!
I think aperol tastes like orange cough syrup. However, I did prefer Lo Spritz Cynar, which is an artichoke liqueur and more bitter than Campari. For those who prefer something between Aperol and Campari, there is Spritz Select.
Big fans of this in our household but always feel the Bresciano name is much more evocative of sitting lake side in Lombardia watching the sun set. Il Pirlo!!
Can't wait to try your other Aperol drink.
Traveling in Italy at the moment with friends and noticed everyone having these orange looking cocktail drinks at all the bars we were passing by. decided to stop and have a drink late one afternoon in this amazing piazza, Santo Spirito, whilst in Florence. Not only was the place amazingly relaxed and full of atmosphere, but the new cocktail we indulged in was a real treat. One week later, we are stopping to have one or even two late every afternoon. Planning to check out the duty free to see if it available on the way home.
Elaine, I was sure I read on your blog a recipe with Aperol, gin (maybe vodka) and soda? I finally found the Aperol and now I can't find the recipe. Am I imagining that I saw it here? :)
From The Italian Dish:
Cindy: Yes - if you go to the top of my blog and click "recipe index" you will see at the top of that there is a category of "drinks". Two drinks contain Aperol - the Aperol Sprtiz and the Collinzano.
just got back from vacation in Bavaria (the southern part of Germany) and was introduced to the Aperol spritz when I was offered prosecco, It was yummy & is very popular their too!
Had my first Aperol spritzer on Fernando
Beach in Positano this past summer. First thing
I bought when I got home, you guessed it, a bottle of Aperol.
Never heard of this drink, but I will soon try it! Thanks for the information!
For the Aperol spritz, instead of the splash of sparkling water or soda, add a splash of (preferably) draft beer, as an Italian bartender served it to me. Adds a nice degree of complexity to the mix.
For the Aperol spritz, instead of the splash of sparkling water or soda, add a splash of (preferably) draft beer, as an Italian bartender served it to me. Adds a nice degree of complexity to the mix.
Bartenders are (finally) using this in Honolulu. Can't wait to taste this. In Italy, is it a green or black olive?
Enjoyed Aperol Spritz each evening in Garda. For me, the perfect long drink whilst watching the world go by.
I was wondering if you had a recipe for limencello. I want to make some, but the recipes I have seen vary so greatly (from 4 hours to 84 days) that I do not know what to do. I trust your blog, so was hoping you may have some pointers.
From The Italian Dish:
Shannon: You are in luck! I am currently in the process of making limoncello (inspired by our Amalfi trip) and will be posting it soon. We are doing 2 batches with two different steeping times and sugar amounts. I will be posting the recipe that we like best. The recipes are both from the Amalfi Coast. Look for it soon!
Ours had an Olive on a long tooth pick in Venice.
Aperol Spritz will be my latest liqueur cocktail recipe! Thanks for this one. My Italian friend has been making this during parties but I haven't had the chance to taste this one.
Just returned from Venice; discovered this drink in a pizzeria while there and cannot wait to make this drink!
I also acquired a taste for Aperol while on vacation - Munich. The spritz is popular is Southern Germany and Austria. It was the Austrians who introduced the concept of the cocktail in Venice during the their period of rule, 'spritz' is after all a German word (although the Aperol version is a much more recent variation).
The strength of your Aperol Spritz depends on which side of the Alps you drink it. Although it is 11% in Italy, the bottles exported to Germany are a more potent 15%.
I live in the UK and I buy bottles of 'Bitterol' in my local 'Lidl' supermarkets for about $10 - it tastes the same and is distilled and bottled in Italy - but as Lidl is a German based supermarket chain the bottles are 15%.
I just returned after a top-to-bottom trip in Italy, and was searching for the recipe. Thanks for posting it- I'll go search for the aperol. In Milano, the spritz was commonplace. In fact, it was unusual to be next to the duomo and NOT seeing restaurant patrons drinking it in the afternoon. Very refreshing without being sweet. In Puglia it wasn't nearly as well-known. When I ordered a "spritz", they asked if I was meaning an "aperol spritz." In Rome, spritz was again commonplace. It must be that provincial Pugliese atmosphere once you get south of Pescara. Still my favorite region.
Stephen Slominski, good tip regarding the Lidl Bitterol! I had my first Aperol Spritz in Dessau, Germany last month (it's clearly very popular there judging by the comments) and am about to introduce friends and family to it; it's readily available in Sainsburys stores in London at least. Will test out the Lidl version next.
I just returned from Italy where I enjoyed drinking an Aperol Spritz. Does anyone know where I can buy Aperol in the USA?
I also feel in love with this drink in Italy this summer. Please let me know if you can order Aperol over the Internet. Thanks much.
Like many others, thoroughly enjoyed the experience of discovering the Aperol and Campari Spritz during our recent holiday in Italy. Lovley way to end an afternoon of sightseeing. I liked both of them and during our holiday also discovered limonecello - very yum! Our local bottleshops do sell both of them, so I'm looking forward to trying them again over a summer BBQ. thanks for the recipes and I look forward to visiting your blog again
I have made a Negroni with Aperol instead of Campari. I also changed the Gin and used Grey Goose Le Poire Vodka (friends don't like Gin) and it was great! Mmmmm I could go for one now!
I just got back from Italy - Florence, Rome and Positano. It was my first try at a Aperol Spritz and I LOVED it. Already bought some now that I am back in the States and making one as I type!! Delisioso! Ciao!
I'm so happy to have found this recipe! I was in Italy last Sept, Oct. While in Riomaggiore we had an awesome cocktail like this with Rosso Antico instead of Aperol. Would this be the same recipe? We can't buy Rosso Antico in Canada or the US but I prefer it over Aperol.
I love your blog! I live in a Stuttgart Germany
(Florida born) And recently enjoyed this drink at a friends home
In Tampa (friend is from Bavaria region) I came
Home and immediately started seeing them
EVERYWHERE! Love it . I found bitterol and
Use it instead €3.99 at Lidl prosecco €1.99
Cheap drink fantastic taste
Elaine, We discovered these in Istria Croatia and have been drinking them ever since! We order from Tom's by the case and get from duty free whenever possible. It seems they are gaining popularity here, with their perfect balance of tart, sweet, bitter, sour. Love this post!
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.
Aperol Spritz
Cocktail recipe
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3 Ingredients
- Dash Soda Water Dash Soda Water Dash Soda Water Dash Soda Water Dash Soda Water Dash Soda Water
- 2 oz Prosecco 2 oz Prosecco 2 oz Prosecco 6 cl Prosecco 60 ml Prosecco 2 oz Prosecco
- 1 ½ oz Orange Liqueur 1 ½ oz Orange Liqueur 1 ½ oz Orange Liqueur 3 cl Orange Liqueur 30 ml Orange Liqueur 1 ½ oz Orange Liqueur
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How to Make an Aperol Spritz by Muddle Muddle | 60 Second Cocktails Subscribe and share – new how-to videos on the world's best cocktails, all in sixty . ">How to Make an Aperol Spritz | 60 Second Cocktails 
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Want to know how to make Aperol Spritz? It's an easier recipe than you might think. http://www.aperol.com/int/en/aperol-spritz/aperol-spritz/ready_to_spritz The . ">Aperol Spritz Recipe: How to Make The Perfect Aperol Spritz Cocktail 
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Aperol Spritz Cocktail Recipe See full recipe: http://blog.cocktailkit.com.au/make-aperol-spritz-recipe/ The Aperol Spritz has become hugely popular in recent . ">How to make an Aperol Spritz - 2 WAYS.
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Aperol Spritz Cocktail Recipe
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- 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.
We’re Calling It: Aperol Spritzes Are the Official Drink of Summer 2017
Spritz. Speak it out loud. The mere phonetics feel like a refreshing summer pick-me-up. But your Pinot Grigio wine spritzer? Not the most, erm, sophisticated cocktail order ever. Which brings us to summer 2017’s hottest drink: the Aperol Spritz.
A bittery sweet orange liqueur with notes of herbs and rhubarb, Aperol was invented in Padua, Italy, back in 1919 by a pair of Italian brothers, and it’s been a cultural institution ever since. Light and palate-cleansing, it makes a delightful aperitivo to whet the appetite before a late summer dinner.
To make one, all you need to do is pour prosecco (3 parts) and Aperol liqueur (2 parts) over ice, stir once, then top off with a splash of club soda and an orange wedge to garnish. And you don’t have to get too fussy about things either—a general eyeballing yields a damn tasty concoction.
So why is everybody so obsessed with them? Drinking one of these beauties feels like a special occasion, and with super-minimal effort to get there. Better still, the alcohol content is about the same as wine (meaning you can indulge in more than one without getting totally sloshed).
Sadly, we can’t all be happy hour-ing in an idyllic piazza this summer. But hey, at least we can be drinking like it.
Aperol Spritz
On the menu at seemingly every café in Italy, where they are enjoyed on warm days from the sidewalk tables, the Aperol Spritz is a practically perfect aperitif, with a gorgeous pale orange color and a refreshing flavor from the lightly bitter Aperol and dry prosecco.
- Ice cubes
- 3 oz. (90 ml) chilled Prosecco
- 2 oz. (60 ml) Aperol
- Splash of sparkling water
- 1 orange slice
1. Fill a high-ball glass or tumbler with ice. Add the Prosecco first, then the Aperol. Add a splash of sparkling water, garnish with the orange slice and serve immediately. Makes 1 drink.
Meet the Rosé Aperol Spritz, Your New Summer Cocktail Obsession
Summer: The season of lazy, carefree days. One in which the decisions should be no more difficult than deciding between a refreshing Aperol Spritz or a crisp glass ( or cold can ) of rosé.
But lest even that kind of pondering is a tad too strenuous, here is a divine solution: The Rosé Aperol Spritz. Created by our friends at Bon Appétit , the newfangled concoction combines the season’s two most quintessential tipples into one gorgeous, rosy-hued super-cocktail. The stuff of legend, of dreams.
The magazine’s version , in addition to substituting sparkling rosé for Prosecco , features a splash of passion fruit juice and a squeeze of lime “to balance the bitterness of the Aperol” and to add “tartness.” But if you—or your bartender—are low on passion fruit juice or sparkling rosé, no worries. You can still partake in this extraordinary, soon-to-be-everywhere summer libation. Non-sparkling rosé works just fine and—as was customary when spritzes were originally created in Italy’s Veneto region back in the 1800s—can be supplemented with a splash of soda water for a refreshing bit of fizz. But you don’t even really need that. It can easily be made with a non-fizzy rosé, like La Spinetta’s Il Rosé di Casanova 2016 which, even with its lack of spritzy-ness, is still plenty delightful.
Below, an extra-easy recipe to make at home.
Rosé Aperol Spritz
Ice and a slice of orange, pink grapefruit, or peel for garnish 3 parts sparkling rosé (try Franciacorta ) or just regular rosé 2 parts Aperol 1 splash soda (if desired)
Add ice to the glass, then pour in wine and the Aperol, and add a splash of soda. Top with garnish.
Watch Drew Barrymore’s Guide to Rosé the Right Way
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