Drink Type: Cocktail – A
2 oz. Prosecco – (more Prosecco drinks)
1 1/2 Aperol Orange Liqueur – (more Aperol Orange Liqueur drinks)
1 dash(es) Soda or Seltz – (more Soda drinks)
The perfect Spritz is prepared in a wine glass, or rock. Add ice, Prosecco, dash of seltz and top with Aperol. This is to avoid that the Aperol settles on the bottom. Garnish with a slice of orange.
from chow: Aperol, an apéritif that started being imported to the United States last year, is an Italian favorite; it was invented in 1919 in Padua. Still made with the exact recipe of the original spirit, Aperol is a burnished orange color and is flavored with a subtle blend of bitter orange, gentian root, rhubarb, and other roots and herbs. Only 11 percent alcohol, it’s less potent than most wines (though, because it’s a spirit, a restaurant needs a liquor license to sell it) and is often served over ice with soda and a slice of orange. Like any good apéritif, it neither fills you up nor gets you drunk.
Though it’s been around for almost a century, Aperol has experienced explosive growth in Italy over the last five years and is currently consumed by 3.4 million Italians every day, according to Lynn Lackey, a brand manager for Skyy Spirits, which distributes both Aperol and another famous apéritif, Campari.
“Because of that remarkable growth in Italy,” Lackey says, “we thought the time was right to bring it into the States.” She also points out the growth in the category of flavored spirits—vodkas, rums, and tequilas—that suggests a place for the orange-flavored Aperol. “Orange,” she says, “is especially popular.” The rollout started in select American cities last summer. “The bartenders we’ve introduced it to have really responded,” Lackey says. “They enjoy its mixability and its complex flavors.” Mauro Cirilli, wine director for Perbacco in San Francisco, likes the Aperol Spritz, a combination of Aperol and Prosecco that is the apéritif of choice in his native region, the Veneto in Italy