Making the perfect Aperol Spritz is as easy as 3-2-1. That’s a ratio of 3 parts Proeperolsecco, 2 parts Aperol, 1 part soda water (or 90ml Prosecco, 60ml Aperol, and 30ml soda). Aperol Spritz is best served with ice, in a wine glass, garnished with a slice of orange, in good company.
Aperol is a botanical liqueur that’s been made in Italy for over a hundred years. The bright orange beverage was invented by brothers Luigi and Silvio Barbieri in 1919 in Padua, Italy.
Based on the endless demand for Aperol Spritzes, it’s clear that bubbles help to bring this bright orange-red aperitivo to life, but Aperol’s bittersweet botanicals also lend themselves well to a variety of base spirits from gin and mezcal to bourbon and rum, and beyond. Here are 11 of the best cocktails to make with a bottle of Aperol.
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