Aperol, a bitter-orange based aperitif made by Campari, has only been available here for a few years. It’s less bitter than Campari and mixes really well with ingredients that more intense amari might overwhelm. This light and refreshing drink comes from the Veneto, which makes sense since that’s where Prosecco is made.
In a champagne flute pour 1 1/2 ounces Aperol, 2 ounces chilled Prosecco or other sparkling wine, and a splash of chilled seltzer or mineral water. Garnish with a lemon twist.
2000s Recipes + Menus
Cocktail of the Week: Aperol Spritz
Makes1 drink
06.08.09
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