The Aperol Spritz — as easy as 3, 2, 1


The Aperol Spritz is one of the most talked about drinks around town and it’s popping up on menus Australia wide. Invented in the Northern Italian town of Padova in 1919, Aperol is now the number one spirit in Italy and Germany as well. The simple Aperol Spritz is enormously popular in Italy, Austria, Germany and Western Europe at large. It was never a far cry for Germans to add Aperol to sparkling wine, as the spritz culture was already alive and well. During aperitivo hour in Milan the Aperol Spritz is up there with the Americano, Sbagliato and Negroni.

In Italy the Aperol Spritz is served in large goblet-like wine glasses with a few large ice cubes. Locally, some bars prefer to serve it in an old fashioned glass, others in a wine glass. The important thing is to get the ratio right. Three parts Prosecco, two parts Aperol, one part soda. Use good quality Prosecco, good ice and a nice freshly cut wedge of orange.

To round out summer sunsets, the Aperol Spritz has been featured this summer at iconic venues nationally:
Icebergs dining room and bar, SydneyWatsons Bay Hotel, SydneyBoatbuilders Yard, Melbourne; Riverland, Melbourne; and the Cottesloe Beach Hotel, WA.