There is a running joke in the bar industry that summer is not here until you have made at least 20 Aperol spritzes in one shift.
For many, the Aperol spritz is the unofficial mascot of summer, with its bold orange color and bitter yet refreshing flavor. Once you have one, it’s hard not to have more. As the weather continues to heat up, and patio drinks are calling our names, it’s a good time to talk about what makes the Aperol spritz the drink of choice time of year.
Olivia Cerio is the Italian spirits portfolio ambassador for Campari America, so her entire job is championing some of the most popular Italian spirits brands, including Aperol.
“While the brand Aperol was first launched in 1919, the Aperol spritz didn’t enter the scene until the 1950s,” Olivia explained.
Campari Group bought Aperol in 2003, and in 2011, the spritz became a global sensation, she added. “It was then that the IBA (International Bartenders Association) added the Aperol spritz to its official cocktail list.”
The official recipe for an Aperol spritz is:
- 3 ounces of dry Prosecco (look for a “brut” label to keep it from getting too sweet)
- 2 ounces of Aperol
- 1 ounce of club soda or sparkling water
First, fill a wine glass to the brim with ice. The order of the rest of the ingredients here is sometimes neglected but very important—you want the sweeter Aperol to pour over the Prosecco to mix in properly, with the sparkling water on top, so when you push your straw into the glass, you mix in the additional dilution from the sparkling water. The goal, as Olivia put it, is “balancing the bitter and sweet with a citrus-forward flavor profile.”
Aperol itself is made from bitter and sweet oranges, gentian root (for bitterness), cinchona bark (which provides a classic bitter quinine note) and Chinese rhubarb. This combination of herbs, a neutral spirit, sugar and water makes Aperol an easy-to-drink amaro, a category of spirits that includes Campari and Fernet Branca.
Part of the success of the Aperol spritz is its lower alcohol content—around 9 to 10% alcohol by volume, depending on the proportions used.
While the traditional garnish for an Aperol spritz is an orange wheel, this writer is never satisfied with it. Meyer lemon, dehydrated pineapple, rose petals or even sour gummy worms make a great alternative to the classic orange. Olivia likes to use green olives. It’s a great way to add a little salty to your sweet.
Part of the success of the Aperol spritz is its lower alcohol content—around 9 to 10% alcohol by volume, depending on the proportions used. For comparison, a classic Mojito is around 14% ABV.
“Consumers are generally trending toward lower ABV things, which Italians have been doing forever,” Olivia said.
Italians indulge in what is called “aperitivo” hour; this is an experience that is not a discounted “happy hour” in the American sense, but a lifestyle ritual focused on conversation, relaxing and observing the atmosphere, during which you enjoy bitter, simple drinks that stimulate your appetite.
Aside from its low ABV and place in worldly drinking culture, the Aperol spritz is also a pretty drink. It’s a bright orange color that, to me, is summer-tinted.
“It has a vibrant, head-turning hue,” Olivia said. “If the Aperol spritz were a fashion accessory, I think it would be a funky, cool pair of sunglasses that make life look just a little more joyful through its lens.”
The Aperol spritz showing up at your favorite poolside bar or summer patio hangout is no coincidence; Campari America has invested heavily to ensure you have one of its spirits in your hand.
“We as a company have done a great job of strategizing on that one cocktail and investing a lot of effort behind growing it,” Olivia said.
Hopefully the next time you are out with your friends in the summer sun, sipping a spritz, you can share a little bit of data and lore about this super-cute, super tasty drink. Happy spritz season!
