And there’s one last crime you want to avoid — you want to avoid floaties, the miserly two or three pieces of crappy ice floating atop the glass. If you’ve iced the glass properly, there’ll be ice cubes touching the bottom of the glass and going all the way to the top. 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. 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 JUG. The wrong glass! No, you don’t want the jug. You don’t want the fishbowl. A large wine glass is all you need. Select the perfect glass! White wine glasses are terrific for serving an Aperol Spritz, but if your wine glasses are super fancy or fragile, you might also consider using something sturdier, like a highball.

This evolved into the classic Italian Aperol Spritz that was created in the early 1900s in Northern Italy. It wasn’t until the 1950s and 60s, however, that it gained widespread popularity and became a staple of Italian culture. The generally accepted ratio is equal parts Aperol and Prosecco plus a splash of club soda. However, you can play around with the ratio until your Aperol spritz tastes exactly the way you like it. I like mine with a little more Prosecco than Aperol. Make it less bitter Loris 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). An aperitivo bar will always serve nibbles with your drink. The ones below came with our Aperol Spritz in Catania, Sicily. After a couple of glasses of Spritz and two rounds of nibbles, which are included in the price of the drink, we almost didn’t need dinner!The story goes that in the 1800s, when Venice and Veneto were under Austrian domination, Austrian soldiers didn’t like the local wine which they considered too strong and started adding a dash of soda water to it (spritz/spritzen=splash in German).

Aperol, vodka and cider. "I love this combination," says Alessandro Mannello, mixologist for Le Bab. "I then add some agave syrup, lemon juice, three dashes of orange bitters then some orange peel." It’s just a splash, but don’t be tempted to skimp on the soda in your Aperol Spritz as it works wonders for the finished drink.“By adding soda water, we replace the carbonation that gets lost whilst pouring Prosecco and stirring the drink.Want to know how to make an Aperol Spritz? You're in the right place, as here we show you how to recreate the traditional Aperol Spritz recipe at home with our easy-to-follow guide and video tutorial. Only Aperol will do here. Aperol is a bright orange apéritif. The brand describes the flavors as, “zesty orange with complex herbal scents harmonized with a touch of vanilla.” Look for Aperol near the liqueurs or amaros at the liquor store. 2) Prosecco It's a hymn to slowness," said Cozzella. "The desire to prolong the moment before the dinner. It's an excuse to drink, nibble and stay together a little longer before going home."

That’s our guide to how to make a classic Aperol Spritz, together with with variations. Got any questions or suggestions, let us know in the comments below. It also brings an extra layer of bubbles without interrupting the flavours, only enhancing its refreshing quality,” explains Loris. If you don’t have soda water you can use a splash of sparkling water instead. The 3:2:1 method is the traditional method and means three parts Prosecco to two parts Aperol and one part soda water. A proper Aperol spritz tastes like summertime in Italy and looks like a golden orange sunset. I’ll gladly sip one on our front porch now, overlooking our overgrown front yard, and later, with a view of the Italian Riviera.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.

What’s the difference between Aperol and Campari, you may ask? Both are brands of amaro and are made in quite a similar way, but vary slightly in their taste and ingredients. The orange-hued Aperol is slightly sweeter than the negroni’s deep-red Campari—think of it as the easier-to-go-down version. I’ve quaffed a spritz or two in Portofino, Positano and Catania to name a few places and I’ll be sure to have a one when I’m in Venice in September. Yup, the future’s orange! The ratio of Aperol to Prosecco can vary depending on your personal taste. Some bars and restaurants keep things simple and make their Aperol Spritz with equal parts Aperol and Prosecco. But we enjoy ours the ‘official way’ (as stated by Aperol themselves) with three parts Prosecco to two parts Aperol. What can we say? We’re partial to Prosecco around here. Looking for something a little bit different? Want to impress? There is plenty you can do to put a twist on the classic Aperol Spritz. Try some of these Aperol Spritz variations. Rosé Aperol Spritz So which foods go best with Aperol Spritz? Salty, fatty and sweet foods make the best Prosecco food pairings. Foods that fall into these categories can also help take the edge off the bitter flavour of Aperol and slice through the subtle acidity of Prosecco.Prosecco is an inexpensive Italian sparkling wine similar to Spanish Cava or French Champagne. I recommend choosing a dry (brut) Prosecco so you drink doesn’t turn out too syrupy or sweet. Good choices range from 12 to 18 dollars. 3) Club soda Orange slices– These are technically an optional garnish but I love the way they look and the taste they add.