The Aperol Spritz

METHOD

Place Ice in Large Wineglass as well an Orange Wheel

Pour In Prosecco add the Aperol and a splash of Soda

For an amazing extra make some Iced Aperol and add a scoop or two to your Spritz!

INGREDIENTS

1 1/2 cups prosecco

3/4 cup granulated sugar

1 tablespoon corn syrup

3/4 cup sparkling water

3/4 cup freshly squeezed orange juice

1/4 cup Aperol or Campari

1 tablespoon lemon juice

METHOD

1. Combine prosecco, sugar, and corn syrup in a saucepan and bring to a boil, stirring occasionally until sugar is dissolved. Simmer for 10 minutes or until liquid is reduced to 1 1/2 cups total.
2. Remove from heat and add sparkling water, orange juice, Aperol, and lemon juice. Chill completely (either in an ice bath until thoroughly chilled or, better yet, refrigerate the mixture overnight).
3. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze overnight until firm.

Recipe taken from Love & Love Olive Oil

THE APEROL SPRITZ HISTORY

Often described as an Italian sunset in a glass, the Aperol Spritz originated in the city of Padua and has become one of the most famous cocktails from Italy. The Aperol liqueur became a beloved apéritif in Padua and out of its rising popularity the Aperol Spritz was born during the chic 1950s in Northern Italy.

If you find yourself at one of our luxury villas near Venice and Verona, a quintessential element of your visit is to indulge in Veneto’s finest drinking experiences. We’ve created a perfect introduction to Padua’s iconic drink: how it achieves its vibrant colour, refreshing taste and the best bars to enjoy its bubbly bliss.

The Barbieri Brothers

In 1919, Luigi and Silvio Barbieri created Padua’s famous Aperol and as this bitter apéritif rose to fame, so did experimentation. During the 1950s, Veneto was at the peak of chic fashion and gastronomic delicacies, allowing the optimum moment for the Aperol Spritz to enter Paduan society.

Spritz is a form of cocktail as opposed to a singular drink, the term originates from the German Spritzen. The origin of the Spritz dates back to the 19th-century when the Austro-Hungarian Empire’s owned the region. When Austro-Hungarian soldiers first tasted Italian wines, they found them too strong for their taste and subsequently spritzed their glasses with water to dilute the flavour.

The years leading up to the 1950s saw rigorous advertising of the Barbieris’ apéritif, resulting in Aperol taking over Campari in popularity. Following a TV advert displaying the Aperol Spritz’s recipe, the cocktail soon rose to fame as a luxe drink for lunchtime aperitivo and summer evenings. By early 2003, the Campari Group had purchased Aperol and marketed the Spritz as a cocktail for the trendy and fashionable members of Venetian society.

How the Aperol Spritz gets its sunset radiance

The beauty of the Aperol Spritz lies in the simplicity of its ingredients, which extracts the quality of each native component. The foundation of this cocktail is Aperol from Padua, with Veneto’s adored Prosecco and chilled soda. The Aperol’s vibrant orange hue is slightly diluted with sparkling wine, painting the Spritz with a softer sunset glow perfect for summer evenings.

Credit To Tuscany Now and More for the ORIGINAL article