Aperol Spritz Gift Pack Including Aperol and 2 Aperol Spritz Glasses, 70 cl

Product Information

It seems that aperitivo (Italy's cherished pre-dinner drink) has become the new happy hour. And yet, the current popularity of Aperol Spritz leaves us Venetians slightly perplexed. How did a drink that, until 20 years ago could only be found in our region's humble osteria (tavern) and cheap local bars, conquer the world?

Aperol – now by far the most popular spritz liqueur around the world – was invented in the nearby city of Padova in 1919 by brothers Luigi and Silvio Barbieri after seven years of experiments, macerating sour orange peels, gentian root, rhubarb and spices in their father's distillery. It was first advertised in the 1920s to drinkers who wanted to stay fit because of its low alcohol level (11%), and to women in the 1930s with the slogan, " Signora! Aperol keeps you thin". By the '80s, it was dirt-cheap and appreciated by regulars at every local bar in the Veneto region, creating a sort of spritz archipelago in the Po Valley, where the cities of Padova, Venice, Treviso and Vicenza would carry on the tradition, each with their own slightly different recipe. I suppose it's complicated, like everything involving fine taste in Italy seems to be. However, 85% of Italians agree on one thing: they can't give up the habit of aperitivo at least once a month. For a unique Asian-inspired take on the Aperol Spritz, switch out the Prosecco for Sake (a Japanese alcoholic fermented rice drink) and the soda for yuzu juice (Japanese citrus fruit). Add extra sake to balance out the bitterness of the Aperol and yuzu. This drink is so simple,” says Catino. “It’s three parts prosecco, two parts of Aperol, and one part of soda.”

Classic Aperol Spritz

As written, your Aperol spritz is around 11 percent alcohol content by volume (Aperol is 11% ABV and Prosecco is 12%). To make it even lower in alcohol content, use proportionally more club soda and less Aperol and Prosecco.

Serve your Aperol spritzes with Italian or general Mediterranean-flavored appetizers. Keep in mind that Aperol is on the bitter side. Salty, creamy/fatty and sweet foods take the edge off bitter flavors. All you need, says Catino, is a large wine glass, around 380-420ml in size, and preferably one with a stencilled plimsol line measuring out 150ml. Why? For one, the Aperol Spritz is a drink best served in a single serve — if you’re pouring from a jug there’ll be ice going everywhere and this is not what you want. The ratio for the perfect spritz has changed recently. It used to be the ratio 75:50:25 – so that's 75ml of prosecco, 50ml of Aperol and 25ml of soda water. But that's now changed and Aperol says the perfect spritz really needs equal parts Aperol and prosecco with a dash of soda. Replace the soda water with some pineapple juice and lime juice for a sweet tropical Spritz perfect for the beach. You can also swap the Prosecco for sparkling rosé in this Aperol Spritz variation. Garnish with a wheel of lime or pineapple wedge instead of the usual orange. Limoncello SpritzLoris Contro, Italian Brands Ambassador for Campari UK says the liqueur ‘is best enjoyed during aperitivo hour, when celebrating the end of the workday with friends, along with delicious Italian ‘cicchetti’ (which are small plates, similar to tapas). Classic Aperol Spritz recipe: how to make Italy’s most famous drink and create aperitivo, Italian style, at home.