When we dream of summer, our thoughts (more likely than not) flirt with fireworks, parades and fun. And the key ingredient in that fun potion is a drink! Summertime calls out for light, seasonal beverages. Who wouldn't want to sip something cool, refreshing and a little fruity and bubbly? I've been smitten with Aperol, the popular Italian aperitif, ever since being introduced to it at a recent rooftop taste-testing at a pop-up at New York City's Eataly. It's a sensation that feels like the drink is making little pirouettes on your tongue.
The happy, sunshine Aperol color screams summer — adding to why we love drinking the herbal spirit from an enduring, secret Italian recipe, made with bitter orange, gentian, rhubarb and cinchona. I've been mixing up pitchers of Aperol Spritz ever since my first encounter. Aperol is a terrific partner to a variety of fruit juices and other spirits, especially Prosecco.
My easy go-to recipe has been pretty much equal parts sparkling wine and Aperol, orange or orange/mango juice, and vanilla simple syrup, to taste. On a couple of occasions, I added Dolin Dry Vermouth for the luscious botanicals to complement Aperol's herbs.
Garnish with orange slice or "cube," and for an adorable, eye-catching garnish, use a sprig of orange thyme, held on the rim with a teeny, tiny, colored clothespin. Adorable garnish served with a smile.
Here are some of my favorite things to mix up:
Razberry Bianco spritz recipe
Created by Franky Marshall, Le Boudoir.
High garden spritz recipe
Created by Adele Stratton, Noble Experiment.
Created by Pamela Wiznitzer, Seamstress.
Mighty fine spritz recipe
Created by Victoria Canty, Dante and Saxon + Parole.
Saint Bernard spritz recipe
Created by Lucinda Weed, Beverage Consultant, New Orleans.
*Place watermelon juice in an ice cube tray and freeze for at least 3 hours.
Aloe spritz recipe
Created by Haley Forest, Belle Shoals.
Aperol peach spritz
Created by Lucinda Sterling, Middle Branch.
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