It’s hot in the tropics, which means half the world is craving an Aperol Spritz. Aperol, prosecco, soda water, an orange slice, and ice make up this popular orange-hued drink. What’s the magic trick? We asked beverage industry professionals how to avoid common mistakes and what their favorite tips and tricks are.
The Aperol Spritz Is Not A New Drinking Trend
Luigi and Silvio Barbieri created Italian’s famous ‘Aperol’ in 1919, and as this bitter aperitif gained popularity, so did experimentation. Italy was at the pinnacle of chic fashion and gastronomic delicacies in the 1950s, making it the ideal time for the Aperol Spritz to enter Italian society.
“Spritz” means cocktail rather than a single drink; the term comes from the German Spritzen. The Spritz dates back to the 19th century when the region was controlled by the Austro-Hungarian Empire. When Austro-Hungarian soldiers first tried Italian wines, they found them to be too strong and spritzed their glasses with water to dilute the flavor.
In the years leading up to the 1950s, the cocktail quickly gained popularity as a posh drink for lunchtime aperitivo and summer evenings.
The Ingredients You Need
The beauty of the Aperol Spritz lies in the simplicity of its ingredients, which extracts the quality of each native component. Aperol – Orange – Soda water – Prosecco – Crushed ice.
Making an Aperol Spritz
Two half-moon oranges, 2 ounces of Aperol, 1 ounce of soda water, 3 ounces Prosecco, crushed ice, and a fresh orange peel are the classic Aperol Spritz ingredients.
Fill the glass halfway with ice. Then pour in the Aperol, soda water, prosecco, and orange garnish. That’s all!
Mistakes People Make and How to Avoid Them
Experts say there are two common mistakes.
The first error is to add the prosecco before the soda water. Always put the soda water in first.