Aperol Spritz
Aperol is an Italian orange liqueur usually served, as the name implies, as an aperitif. I had my first Aperol spritz after a Vespa ride through Greenwich Village with Mario Batali.
He took me to his restaurant Otto and served me the drink along with some sliced prosciutto. It was a warm day, and the drink was cool and refreshing. It quickly became my summer cocktail of choice. Mario garnished his with a green olive, and that's how I like mine, though I've never seen it done that way anywhere else so I always ask the bartender for it. I usually get a look like "Huh?" and I say, "Trust me, it's really good."
When I make these in a pitcher for a group, I use three parts prosecco, two parts Aperol, and a splash of club soda, as below; if I'm making them individually, I just eyeball it.
Aperol Spritz
Total time: 5 min
Yield: 6 - 8 servings
Ingredients
- 3 cups (720 ml) Prosecco
- 2 cups (480 ml) Aperol
- club soda
- orange slices or green olives
Cooking Directions
- In a pitcher, combine the prosecco and Aperol. Top with club soda.
- Serve chilled or over ice and garnish each drink with an orange slice or green olive. Best if served with Prosciutto Wrapped Figs & Gorgonzola.
