Amazing coinsidence, was able to taste Aperol Spritz same day in two different places…..but where?
Aperol Spritz is Italian drink and aperitif which became famous already in 1950’s. When preparing drink, it is important to mix it with right amount of beverages. If you add too much Aperol, drink will be too sweet. On the other hand insufficient amount of aperitif makes Spritz too dry. So, below you can find instructions:
Add ice to fill red wine glass or tumbler
Add 3 parts of Prosecco
Add 2 parts of Aperol
Add 1 part of Soda
Mix with a long spoon
First Aperol Spritz of the day was tasted at Wine Expo 2014. Importer had they own stand which was refreshingly colored compared to other “standard” stands. Drink was excellent but maybe a little bit sweet, a dash too much Aperol.
Second Aperol Spritz of the day was enjoyed at new Italian restaurant Presto (review follows later). This time the drink was much too dry, almost could not taste Aperol at all. I think the mix must have been prepared by using formula 3/1/1, which is the ratio in some incorrect recipes.
As Aperol is not so strong it really is excellent summer refresher, alternative for Cava Sangria. When you add ice and soda, alcoholicity is less than in glass of wine, under 10%.
In order to get the most out of the drink, it must be mixed properly. Otherwise it does not make sense to ruin prosecco with add on’s.
Facts and figures:
|Energy:||160 kcal / 100 ml (670 kJ / 100 ml)|
|Closure:||metal screw cap|