Aperol Spritz

3 - 2 - 1, let's go! The weekend is right around the corner, and this is definitely a brunch-worthy drink. (or anytime really...) This is what else but the famous Aperol Spritz, or just "spritz" for short. Given the simplicity of this recipe, I'm surprised this hasn't yet taken over the whole "brunch" scene over here in the US. Forget mimosas, rose, frose, whatever, this is where it's at. ?? (I've actually started regularly bringing a bottle of Aperol to all daydrinking events with friends to counteract the #mimosa culture ??) . Aperol is like the fresh young and hip sister of Campari - more citrus-y, lighter (in bitterness, consistency, and color), and just brighter in flavor. For more info, see #BarFaithAperol. The spritz has been around since the 50s, and is truly a classic that won't be going away anytime soon. After experimenting with a few different ratios, I've decided their advertised easy-to-remember recipe is best. 3-2-1, drink! ? Aperol Spritz ? 3oz prosecco (or other sparkling wine) ? 2oz Aperol @aperolofficial ? 1oz soda water (I've been obsessed with @topochicousa!) ? In an ice filled wine glass, add the prosecco, then Aperol, and top with the soda water. Add a slice of ??. Enjoy the gradient and stir to combine before drinking if desired. . . #BarFaith #BarFaithAperolSpritz #aperolspritz #spritz #aperol #homebar #homebartender #craftcocktail #craftcocktails #drinkstagram #sfdrinks #mixology #prosecco #refusethestrawmovement #brunchdrinks #mimosas #spritztime #spritzer

2018-03-30 08.08.22 1746528999080038269_4831345287

Recipe

  • 3oz prosecco (or other sparkling wine)
  • 2oz Aperol
  • 1oz soda water (I’ve been obsessed with Topo Chico!)

In an ice filled wine glass, add the prosecco, then Aperol, and top with the soda water. Add a slice of orange. Enjoy the gradient and stir to combine before drinking if desired.


About

3 – 2 – 1, let’s go! The weekend is right around the corner, and this is definitely a brunch-worthy drink. (or anytime really…) This is what else but the famous Aperol Spritz, or just “spritz” for short. Given the simplicity of this recipe, I’m surprised this hasn’t yet taken over the whole “brunch” scene over here in the US. Forget mimosas, rose, frose, whatever, this is where it’s at. (I’ve actually started regularly bringing a bottle of Aperol to all daydrinking events with friends to counteract the mimosa culture)

Aperol is like the fresh young and hip sister of Campari – more citrus-y, lighter (in bitterness, consistency, and color), and just brighter in flavor. The spritz has been around since the 50s, and is truly a classic that won’t be going away anytime soon. After experimenting with a few different ratios, I’ve decided their advertised easy-to-remember recipe is best. 3-2-1, drink!