If the song of the summer is “Blurred Lines” (although I’m partial to “Get Lucky” too), then the cocktail of the summer is the Aperol Spritz. I started drinking these a few months ago when, after a long day of wine tasting, I couldn’t have a drop more of wine. Someone told me to get an Aperol Spritz, and the bubbles and slight bitterness of the Aperol was the perfect balance to all the wine I’d been having.
The bitter-sweetness makes Aperol similar to Campari, but it’s got an orangey taste to it. It’s actually owned by the Campari company now, although it was originally made by the Barbieri company in Padua in 1919 and got popular after the Second World War. Here are a few other comparative facts:
- Campari is ruby colored, Aperol’s orange (the one on the right above).
- Aperol has a higher sugar content than Campari, but less alcohol. Aperol has only 11% alcohol while Campari has more than double that at 25%.
- The ingredients used in Campari are a secret, but supposedly it contains Seville orange and herbs. Aperol’s made from many ingredients: licorice, fennel, aniseed, bitter clover, wormwood, valerian, gentian, bitter orange, cinchiona and rhubarb. That’s a lot of ingredients.
Anyway, every Friday this month I’m doing a bubbly cocktail that will help you beat the heat. So here’s today’s refreshing recipe!
2 parts Aperol
3 parts Prosecco
splash of club soda or seltzer
orange slice for garnish
Happy weekend! Let me know what your bitters of choice is – Campari or Aperol. People get very opinionated about it.