Recipe: Aperol Spritz

December 27, 2009/Christopher Null/

Recipe: Aperol Spritz

By Christopher Null | December 27, 2009 |

I’m calling it now: This will be the “it” cocktail of 2010. Very simple to make, nicely bittersweet, beautiful to look at, and easy to drink, especially as an aperitif.

Aperol Spritz
1 1/2 oz. Aperol liqueur
2 oz. Prosecco
splash of club soda

Build in a tall glass or wine glass over ice and stir gently.

Prosecco works best, but pretty much any sparkling wine can be used in this recipe. Delish.

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Posted in Recipes

6 Comments

  1. K on December 28, 2009 at 9:10 am

    Nice choice! Can’t wait to try it.

    Reply
  2. Tom on January 22, 2010 at 4:34 pm

    Needs a snazzy name, but looks great!

    Reply
  3. Peter on October 10, 2010 at 7:02 pm

    Tom, the Spritz is an Venetian drink. Why change the name? BTW it usually made with Campari (a bit bitter for American taste) and Cynar, which herbal and more bitter than Campari. And, its better to use Sparkling Water rather than Club Soda because Club Soda is salty.

    Reply

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