The Aperol Spritz is one the easiest cocktails to make, but more often than not something goes terribly wrong. Today you are going to learn how to make the perfect Spritz, one that is not too sweet and has the perfect amount of fizz. The best way to ensure you have the perfect Spritz is to follow the classic recipe (do not “batch” these, it is a cocktail, not a punch) and pay attention to the ingredients you select.
That is the classic recipe? It is 3-2-1! Three parts Prosecco, two parts Aperol and one part soda water. I told you it was easy.
Let’s start with the star of the show, Aperol! Aperol is a century-old Italian sweet orange aperitif first made in 1919 by Luigi and Silvio Barbier. Don’t confuse Aperol for its much older and more herbaceous cousin Campari which was first made in 1860. (I knew I could sneak in a history lesson).
Now that we know that star of the show, let’s move on to the BUBBLES! Prosecco comes in two levels of bubbliness. Frizzante which means “gently fizzy” and Spumante which has a more robust level of fizz, much akin to Champagne. To make the perfect Spritz I would recommend you select a Brut/Dry Spumante Prosecco. This style of Prosecco will balance nicely with the higher sugar content of Aperol.
The third and final ingredient, soda water. Soda water, over mineral water, is the preferred mixer for Spritz and most cocktails for two reasons. The first is the level of carbonation, remember it is all about the bubbles. The second reason is the slight acidity present in carbonated water, this will help create a balance in your cocktail. If you have a Soda Stream, this is ideal because you can control the level of carbonation, if not, please select your favorite canned soda water. Canned soda water is best for cocktails as it doesn’t go flat, unlike a two-liter bottle.
I know I tend to ramble, so here is a recap!
Less is more! Build this cocktail in a small white wine glass or a large rocks glass over a limited amount of ice.
3-2-1 formula.
The bubbles matter!
Chill all the fizzy ingredients and keep them cold.
Aperol and other Italian aperitivos may taste bitter but they are sweeter than you think, keep the balance with a dry Prosecco or other sparkling wine.
Cento di questi giorni