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Cocktail History
The Aperol Spritz is a classic cocktail that was created in the early 1920s after brothers Luigi and Silvio Barbieri first introduced Aperol at the Padua International Fair in Italy. It’s said that this light and refreshing mix of the bitter Italian liqueur, Prosecco, soda water, and citrus was made to highlight the Aperol’s flavor, and since then, the drink has become a favorite apéritif of mid-afternoon imbibers in Italy. It wasn’t until the 2000s that the Aperol Spritz made its way onto bar menus in other countries, however. Gruppo Campari, owners of the larger Italian liqueur Campari, purchased the Aperol brand in 2003 and have since heavily marketed the liqueur as the main ingredient in a spritz cocktail, which led to its worldwide popularity.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Sparkling Wine: This is a type of wine made with white grapes and yeast, which are fermented with the skins to produce alcohol and then infused with carbon dioxide gas to develop a pale yellow-green color and crisp, fruity flavor.
Aperol: This is a liqueur made in Italy with a blend of bitter orange, rhubarb, herbs, and roots, distilled alcohol, water, and sugar, which are blended and infused to develop a bright, bittersweet flavor.
Soda Water: This is a carbonated beverage made with water and dissolved carbon dioxide gas, which gives it a fizzy, neutral flavor.
Orange Slice: This is a slice of orange that has been cut into a half wheel shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright orange-red color
• Aroma: Citrus, herbs, and wine
• Taste: Sweet wine flavor initially with a slightly bitter orange backbone
• Finish: Noticeable Aperol bitterness
Kendall’s Take: “Full disclosure, I made and photographed this classic for the first time a full year before sharing it. I remember not liking the Aperol Spritz at all back then, but it’s nowhere close to as bitter as I remember it being. I still wouldn’t call it a favorite, but it’s a nice refreshing drink! I can see why it’s beloved for brunches and garden parties.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
Aperol Spritz
Description
The Aperol Spritz is a classic cocktail that was created in the early 1920s after brothers Luigi and Silvio Barbieri first introduced Aperol at the Padua International Fair in Italy. It’s said that this light and refreshing mix of the bitter Italian liqueur, Prosecco, soda water, and citrus was made to highlight the Aperol’s flavor, and since then, the drink has become a favorite apéritif of mid-afternoon imbibers in Italy. It wasn’t until the 2000s that the Aperol Spritz made its way onto bar menus in other countries, however. Gruppo Campari, owners of the larger Italian liqueur Campari, purchased the Aperol brand in 2003 and have since heavily marketed the liqueur as the main ingredient in a spritz cocktail, which led to its worldwide popularity.
Ingredients
Method
Fill a highball or large wine glass with cubed ice.
Add sparkling wine, Aperol, and soda water to highball or wine glass.
Using a bar spoon, stir for 3-5 seconds.
Garnish with orange slice.
