Ingredients
- 1 ozSoda WaterFresh soda waterSubstitute: Club soda
- 2 ozAperolItalian aperitifSubstitute: Campari for stronger version
- 3 ozProseccoDry Italian sparkling wineSubstitute: Cava, Champagne
Instructions
- Add 2 oz Aperol to wine glass filled with ice
- Add 3 oz Prosecco
- Top with 1 oz soda water
- Stir gently to combine
- Garnish with orange slice
Technique Notes
Prosecco before soda, and stir once from the bottom. Adding soda first makes the wine foam over the rim and costs you the bubbles you were adding it for.
Why the Aperol Spritz Works
Aperol's lower bitterness and citrus-rhubarb sweetness need less dilution than Campari, which is why Prosecco does most of the lengthening and soda only thins the mid-palate. Aperol is much the sweeter of the two, so a brut Prosecco is doing the opposite of matching it: the wine's acidity and dryness are what keep the drink from turning syrupy.
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Classic International Standards
Eight standards across three continents: the Old Fashioned and the Manhattan, the Negroni and the Aperol Spritz, Lima's Pisco Sour, the Rob Roy, the Savoy's Corpse Reviver No. 2 and Detroit's Last Word.
Essential Bitters Cocktails
Ten drinks, and the bitter ingredient does a different job from one to the next. In the Old Fashioned and the Manhattan it is a seasoning, a couple of dashes to sharpen the spirit. In the Negroni and the Boulevardier it carries the drink. In the Sazerac it sets the flavour the rest of the drink is built around, with rye and absinthe behind it. In the Trinidad Sour it is the base spirit itself. Four jobs, one kind of ingredient.
Italian Aperitivo Excellence
Eight drinks with Italian bitter liqueurs.