In these waning days of summer coming, we are still enjoying warm weather drinks, so we figured we better share another classic, the Aperol Spritz. The Aperol Spritz, is bubbly and refreshing and just the right amount of bitter and sweet at the same time. The history of Aperol starts after WWI in Italy, and it became popular before and after WWII. Mr. Nom’s parents recently returned from an Italian trip totally obsessed with the Aperol Spritz, which they said were served nearly everywhere they went, so of course the first thing they did when they got back was to find a bottle of Aperol to make us a Spritz! Of course we had been making these for a couple of years, but we wouldn’t ever miss up an opportunity to enjoy one!
In the 1950s the Aperol Spritz was born when the recipe for the Spritz was featured in a national Italian ad campaign. Aperol is a mix of flavors including bitter orange and rhubarb, but the orange is definitely the standout flavor. An Aperol Spritz is a combo of the Aperol and Prosecco, a sparkling Italian white wine. It is usually served as an Apertif, which means it is served before the meal, to whet your appetite and get you ready for your meal.
The recipe is called a 3,2,1, which means it is 3 parts Prosecco, 2 parts Aperol and 1 dash of soda water. This is put over ice and served as an Apertif.Follow my blog with Bloglovin