The Spritz is a wine-based cocktail commonly served as an aperitif in Northeast Italy. Aperol is an Italian apéritif made of bitter orange, gentian (a botanic sometimes used in bitters) , rhubarb, and cinchona (The bark of this tree is the source of quinine), among other ingredients. You can drink these fizzy aperitifs all summer; they’re perfect for sipping as the afternoon heat dies down and you’re trying to figure out where to go for dinner. The Aperol Spritz is a bit more adult than a soda, but still sweet and friendly, orange-and-rhubarb flavored with just a hint of grapefruit-rind bitterness. It is a pretty shade of orange.
Ingredients:
- ice
- 4 1/4 ounces brut Prosecco
- 2 1/2 ounces Aperol
- 3/4 ounce club soda
- 1 lime/orange wheel for garnish
Directions:
- Fill a Collins glass or champagne flute with ice.
- Pour the prosecco over the ice.
- Then add Aperol and club soda.
- Garnish with lime/orange wheel.
Serves: 1
Source: This recipe is adapted from Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only via Allison and Cathy Painter
