It’s summer and that makes us all long for a wonderful holiday feeling. That’s convenient, because with an Aperol Spritz you usually immediately imagine yourself back on an Italian terrace. Yet we know the stories of ‘at home it doesn’t taste like on vacation’, but that is not necessary. Culy delved into the matter of the Aperol Spritz and explains in great detail what you should and should not do for that glass of orange gold.
The first Aperol Spritz
For the origin of the Aperol Spritz we go back years and years to the first half of the 19th century. At the time, Austrian troops from Northern Italy took wine with them when they set out. But to keep fit along the way, they diluted those wines with water to lower the alcohol percentage. This way they stayed sharp and they had something tasty for the road. The modern spritz, as we know it, was first served in the 1920s.
The Elements of an Aperol Spritz
Pouring an Aperol Spritz seems child’s play. Put aperol, prosecco and spa red in a glass and Kees is ready. But Kees should not think too lightly about it, because a few rules apply to a really good Aperol.
Of course, the most important part of your ‘Aperol’ is the Aperol itself. You can buy this ready-made at the liquor store or supermarket. Make sure that you do not buy Aperol that has already been prepared. It is there today. That saves you effort, because the Aperol, prosecco and sparkling water have already been combined in one bottle, but you will still be disappointed if this is what you think you still need to mix.
You will recognize the large Aperol bottle from thousands. Pay it off and put it in the fridge so that it is cold enough when you want to make the Aperol Spritz.
You don’t need good prosecco for a good Aperol Spritz. I can hear you thinking: I’m not going to pour a bend in my orange cocktail, am I? No, you don’t have to. Choose a nice middle ground. A prosecco from the supermarket is good enough. It is about the fresh base notes of the prosecco. They eventually balance with the Aperol. And whether that is a prosecco of 50 euros the bottle or of 5: those basic tones remain the same with every prosecco.
To make the alcoholic mixture a little less intense, the Italian summer cocktail is diluted with sparkling water. You can use whatever you want for this: spa red, spa green/turquoise or another water with bubbles. If you are not a fan of bubbles, you can also just use mineral water. But if you want to imitate that real holiday taste, then you would do well to use a good bubble.
Common mistakes when making an Aperol Spritz
As mentioned before, making an Aperol Spritz seems very easy. A dash of this, a dash of that. But if you really want to make it taste good, you really have to stick to the pouring rules.
So never first pour the Aperol into the glass and then the prosecco and water. The Aperol is heavier than the prosecco and the water and will therefore remain at the bottom of your glass. This results in a tasteless glass at first and only in the last few sips a taste explosion. So make sure you always end with the Aperol.
Do not add too much ice afterwards. Three ice cubes as described above is the Italian unwritten rule. When it’s hot, the cubes melt quickly and they will make the Aperol Spritz even ‘thinner’ and nobody wants that!