What is Aperol?
Originating from Italy, how many calories in aperol spritz is an infusion of herbs and roots with two of its most distinctive flavours being oranges and rhubarb.
But it’s also an incredibly light liqueur, with its alcohol content only 11%.
‘It’s best enjoyed during aperitivo hour, when celebrating the end of the workday with friends, along with delicious Italian ‘cicchetti’ small plates,’ says Loris Contro, Italian Brands Ambassador for Campari UK. CAL/SERV:210MAKES:8 – 11 servingsTOTAL TIME:0 hours 5 minsIngredients1
- bottle of chilled Prosecco1
- bottle of Aperol
- Soda, served from a syphon or chilled bottle
- Ice cubes
- Slices of orange Directions
While many believe the 3:2:1 method is the way to go, the team at Aperol told Good Housekeeping that we should be moving to the 50:50 method instead. They believe the new recipe enhances the flavour of an Aperol Spritz and also mirrors its Italian heritage.
- Fill tall balloon or wine glasses generously with cubed ice
- Combine Prosecco followed by Aperol in equal parts
- Add a splash of soda
- Garnish with a slice of orange – and an olive on a stick, if you’re doing it the way they serve it in Venice.
How to add twists to your Aperol Spritz
While Prosecco and soda water is the classic mix, there are plenty of other ways to enjoy Aperol. We spoke to different mixologists to find their perfect tipple:
- Aperol, vodka and cider. “I love this combination,” says Alessandro Mannello, mixologist for Le Bab. “I then add some agave syrup, lemon juice, three dashes of orange bitters then some orange peel.”
- Sake and yuzu. “I call this a Japanese Spritz,” says Michael Stringer, professional mixologist and Director of Black Leaf Events. “I mix 35ml of Aperol with 150ml of sparkling sake and 20ml of yuzu juice or fresh lemon juice.”
- Sgroppino. “Think frosé but with Aperol. This classic Venetian cocktail is used both as an aperitif and digestif,” says Josh Ramsay, General Manager of The Blackbird in Edinburgh. “Mix 50ml of Aperol with two scoops of fruit sorbet (lemon, orange or grapefruit) and 100ml of Prosecco.”
- No Prosecco. “We like to use traditional white wine from Veneto with Aperol,” says Tom Ross from Polpo. “Then top with soda water and garnish with an olive and slice of lemon. You can use Campari instead of Aperol if that’s more to your taste.”
- Aperol smash. “This is a refreshing alternative to the classic aperitivo,” says Andrea Simbula, general manager of The Ten Bells in London. It’s mixed with two parts Aperol, one part whisky and one part lemon juice, and Andrea promises that the “real citrus zing cuts through the strength of the alcohol for a really fragrant cocktail.”
- Cloudy Prosecco. “We like to use Malibran, a traditional cloudy Prosecco which is completely unfiltered,” says Matt Richardson, General Manager of BungaTINI bar and pizzeria. “Three parts Malibran, two parts Aperol and one part soda produces a crisp and refreshing spritz.”