Unwind like the Italians with a refreshing, low alcohol aperitif.
The Aperol Spritz is making a comeback. Once widely popular, it has recently found its way back onto menus and into the hearts of those living the low-alcohol and healthy lifestyle. The desire to get buzzed — not blitzed — is basically how the idea of the spritz originated in the early 1900s. It’s a more adult than a soda but still sweet and friendly, an orange-and-rhubarb refresher flavored with just a hint of grapefruit-rind bitterness.
This classic Italian cocktail was originally made with bitters, which are believed to aid digestion. Now it’s usually made with Aperol, available in any liquor store, or sometimes with Campari, which has a higher alcohol content. The vibrant orange color is unmistakable and pairs well with some traditional Veneto snacks or appetizers called cicchetti. It has become a versatile drink suitable to different types of food and moments, from a quick toast after a long day to those relaxed brunches we’d all love to have on a Sunday morning. It’s perfect for sipping as the summer afternoon heat dies down and you’re trying to figure out where to go for dinner.
I call this recipe the 321 Aperol Spritz because the recipe is easy and flexible — 3 parts Prosecco, 2 parts Aperol and 1 part club soda — allowing you to use bar measures, cups or jugs, depending on whether you’re having a cozy night for two or hosting a party with pitchers ready and waiting.