Aperol Spritz is the Rum Punch of Europe. Change my mind. When you walk through a European town in the summer, you will undoubtedly see countless outdoor tables adorned with the unmistakable iced orange cocktail in a stemmed glass. The intense color along with the bitter orange liquor make it an iconic drink. Sipping an Aperol Spritz should make its way onto everyone’s European Bucket List.
Aperol is an Italian liquor, originally invented in 1919. Popularity has spread widely in the past 2 decades, making Aperol the most popular spritz liqueur around the world. Serving the drink in a stemmed glass provides an elevated appeal to make it a classy cocktail. The simplicity of the spritz keeps it fun and non-pretentious. Bring these qualities together and *voila* the Aperol Spritz perfectly encapsulates European street-side café sophistication and relaxed vibes. When I close my eyes to picture an Aperol Spritz, it somehow seems to belong on an intimate café table situated on a quaint cobblestone street.
When we traveled to the Caribbean a few years back, we leaned into Rum Punch as the drink of choice. Rum Punch, like Aperol Spritz, is bold in color and lends itself to the vibe of the environment. Rum Punch to me encapsulates chill island life and fun atmosphere. When I envision a Rum Punch, it is in a no-frills glass at a grass-roofed beachside bar. I can see how some may not like my comparison to Aperol Spritz at this point, but hear me out. Both drinks exude the atmosphere of the environments they originate from. Their humble beginnings as an affordable alcoholic beverage in Italy/ the Caribbean allow the drinks to surpass boundaries to be enjoyed by people from many walks of life.
I wouldn’t normally be gravitated to order such a cocktail, but when the environment calls, you have to answer. Both Aperol Spritz and Rum Punch are sunshine in a glass when enjoyed in their respective summer environments. An Aperol Spritz is easy to make, requiring only 3 ingredients. Simply combine half a glass of Prosecco, a third glass of Aperol liqueur, ice cubes, and a splash of seltzer. The ingredients should be added in this order to ensure the bubbles rise in an ideal fashion. The beverage is usually garnished with an orange slice or peel.
As we bridge into Germany’s colder months, I have started to see a drink called Hot Aperol offered from many vendors and cafes. This appears to be similar to Glühwein (see my previous post on Glühwein HERE). Hot Aperol is commonly served in a clear glass and still maintains the bright orange color of an Aperol Spritz, however it is prepared warm mixed with white wine and orange juice instead of the Prosecco and seltzer found in a normal spritz. I have yet to try Hot Aperol, as it somewhat contradicts my summer association with the liquor, but I could see how the bitter flavor profile would compliment a warm drink. I may just have to seize the opportunity to test it out during the upcoming Christmas Market season!
When we first arrived in Europe, we were intrigued by the number of “Spritz” drinks we saw around overall. We thought people just drank beer in Germany LOL. In addition to the classic Aperol Spritz, there is the Campari Spritz, St Germain Spritz, Limoncello Spritz, Lillet Spritz, and Elderflower Spritz. Each of the above variations hold true to the 3 parts Prosecco, 2 parts liqueur, and 1 part seltzer recipe. My favorite is the Elderflower Spritz, commonly referred to as a Hugo Cocktail, which has notes of mint and lime. Each variation is unique, but consistently refreshing. A spritz of any variety is a delightful pre-dinner drink. Something between the color and carbonation concoct a cocktail that properly aligns your head space with the setting 😊I recommend beginning with an Aperol Spritz since it is the most classic variation. Please report back to let us know if you understand the hype after you sip an Italian summer sunset in a glass.
Prost!
Hi Morgan & Austin