The Aperol Spritz is one of those cocktails that everyone’s heard of. After it became massively trendy in the last year or so, pretty much all of us have tried it. It’s been a favourite drink of mine for years, and one that I make on the regular. I was thinking about whether or not to share this recipe since I’m sure it’s one that a lot of you are familiar with. But then I realised that the way that I choose to make it is a little different to the typical Aperol Spritz. So I thought why not share it anyway?
What is Aperol?
For anyone who isn’t familiar with the drink, Aperol is a type of Italian aperitif. Aperol themselves describe it as a bittersweet drink made up of an infusion of oranges, herbs and roots.
My Aperol Spritz
So, I mentioned that the way I make it is different and I’ll tell you why. I’ve always found it crazy that people think that an Aperol Spritz is sometimes too bitter for them. For me it’s actually often too sweet! So one of the main differences in my take on an Aperol Spritz is that I use tonic in it to add a bitterness. And this is how I do it…
150ml tonic (I use Fever Tree tonic)
Slice of orange, for the garnish
Plenty of ice
Fill half of your glass with ice (I normally go for a balloon-style glass)
Add the Aperol and the prosecco into the glass
Top up with the tonic water
Stir the drink so that the Aperol is mixed in properly
Finish with a slice of orange
There you have it, my take on the Aperol Spritz. It really is such a great afternoon drink that can be enjoyed on a lovely warm day. Because of it’s low alcohol percentage it’s a light drink that you can sip on throughout the afternoon without worrying about overdoing it. At the moment I’m very much into sitting in the garden mid-afternoon on a Saturday with an Aperol in hand. Maybe even with a bit of Bossa Nova on in the background too.
Have you tried an Aperol Spritz before? What are your thoughts on it? Do you think it’s bitter or, like me, do you find it to be more of a sweet drink?
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Read next: Cocktail Hour: St Germain Spritz.