Who doesn’t love a spritz in the summer? It’s light and refreshing, easy to make and low ABV which makes it the perfect drink to start with on a hot summer day or night. Normally consumed as an aperitif, as drink that stimulates the appetite before a meal, this European drink has become THE summer drink in the US. The traditional Aperol spritz is made with Prosecco, Aperol, soda water and an orange slice.
What is Aperol?
Aperol was created in 1919 by the Barbieri brothers in Italy. The recipe for this popular liqueur remains a secret but includes ingredients like oranges, rhubarb and herbs. It has low alcohol content at only 11%. It is similar to Campari but sweeter and less bitter.
If you prefer Campari try the Classic Americano which is another simple low ABV summer cocktail.
If you love a variation on the Aperol spritz check out my Grapefruit Aperol Spritz.
Prosecco vs. sparkling wine, what’s the difference?
Prosecco is a sparkling wine that is from Italy. A sparkling wine could be from anywhere. If you prefer Prosecco or another type of sparkling wine you could use that in this recipe. I chose a slightly sweet sparkling rosé wine for this one which I think pairs well with the strawberry syrup.
Strawberry picking is a fun activity do to in the northeast in June. You may end up with a few pounds of strawberries and wondering how to eat them all before they go bad. A strawberry syrup is a quick and easy solution that that problem. If you’re intimidated by the idea of making your own syrups, don’t be! Syrups are, for the most part, very easy to make at home.
Other great uses for this syrup could be mocktails, iced coffees or teas, or pouring over pancakes. You can store your home made syrups in an airtight container for up to three weeks in the refrigerator.
Strawberry Aperol Spritz
- 3 oz Sparkling rosé wine
- 1 oz Strawberry syrup
- 1 oz Aperol
- 1 oz soda water
- 2 cups strawberries sliced
- 1 cup water
- 1 cup sugar
- Add all ingredients to a highball glass with ice and stir. Garnish with fresh mint and strawberries.
- Add strawberries, sugar and water to a medium saucepan.
- Bring to a boil then reduce to medium/low heat.
- Simmer for 15-20 minutes stirring occasionally.
- Remove from heat and allow to cool.
- Using a fine mesh strainer, strain the liquid into a jar or container separating the left over strawberries.
- Discard of left over strawberries.
- Store syrup in an airtight container in the refrigerator for up to three weeks.