The Aperol Spritzer or Spritz Veneziano originated in Venice, Italy, but somehow became better known in the USA by its German translation of a ‘Spritzer’. Light, cool, and refreshing, it’s an easy cocktail to make and even easier to drink! According to the International Bartenders Association, Spritz Veneziano is the official name of the ‘Aperol Spritzer’. The cocktail is to be served in an Old-Fashioned glass, on the rocks, garnished with an orange wedge, and you build the drink in the glass.
The IBA official recipe for the Spritz Veneziano is:
- 6-cl Prosecco
- 4-cl Aperol
- Splash of soda
-Garnish with an orange wedge
The Spritz Veneziano is a great recipe, but I usually don’t add the splash of soda to mine, and my proportions vary wildly, along with the ingredients. I like it with the usual liqueurs, either Aperol, Campari, or St Germain, or a combination of them. Fresh juice from lemons, oranges or grapefruits are excellent and bring a bright and fresh complexity to the drink as well.
I did try it with Absinth once, don’t do it, haha, it’s terrible.
I prefer to use small, crushed ice cubes for the Aperol Spritzer. They melt quickly and I think help make the drink more refreshing. It does dilute the drink a little, which is why I typically don’t add a splash of soda. But the ice does make a difference, and I fill the glass to the brim with ice.
No matter how you make it, either officially or experimentally, the Aperol Spritzer is one of the most refreshing summer cocktails you can make. You should make some tonight!!!
This is how I make an Aperol Spritzer:
- 2 Ounces Aperol
- 3 Ounces Prosecco
- ¼ Orange, Juice
-Fill a glass with crushed ice
-Squeeze the orange juice over the ice
-Add the Aperol
-Top off the glass with prosecco
-Garnish with orange wedges.