This summer I’ve spent far too much time playing “this time last year I was...”. You know the game. Here we are at home, the sun is shining, and I just keep imagining that little restaurant in Bamberg where we spent an evening relaxing over drinks while people watching. And of course, to help cool down (there was a heat wave, after all) I ordered an Aperol Spritz.
Now, I know, Aperol Spritz is not “Typisch Deutsch“.
In the summertime, this refreshing drink is on the menu EVERYWHERE! Restaurants, Cafes, Eis Diele! You would be hard pressed to find a place that doesn’t serve it.
And you can’t miss it. It’s BRIGHT ORANGE! (almost artificially orange).
The Italians might have invented it, but just like Eis and Döner, the Germans recognized a good thing, made it theirs.
Yesterday I had enough of just dreaming… so I learned the recipe for Aperol Spritz, sat in a comfortable chair on the front porch, and cooled off as the sun went down.
And it was almost… but not quite… ALMOST… as good as being back at that cafe in Bamberg.
What is Aperol
Aperol is an apertif, which means it’s good for your digestion (like Jaegermeister). In it you will find Gentian, Rhubarb, and a few other secret herbs and floraly things. Aperol has only half the alcohol (11%) as its cousin Campari, so you will find it in a lot of summertime mixed drinks.
Also… it’s a REALLY VIBRANT ORANGE. Which might actually be part of the appeal. If you are walking past someone enjoying the drink, it will catch your eye.
Recipe for Aperol Spritz
Ok, the recipe for Aperol Spritz isn’t exactly complex. Still, it’s nice to have it in your repertoire. That way, instead of just pouring a glass of wine on a hot day, you have something “fancy” for company.
One quick tip!
Keep a few Piccolos of Prosecco on hand. That way you can mix up an Aperol Spritz any time without having to use an entire large bottle (or worse, have the extra go flat in your fridge).
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