HG Wine & Bar
Frozen Aperol Spritz
Recipe by Hopson Grace
Here's a drink that's sure to set the tone for a summer that we hope will be a little lighter and a lot more refreshing. The Aperol Spritz is a frozen spin on the classic Italian aperitivo, updated for hot and sunny days. With a vibrant orange hue, this icy, frothy cocktail is less sweet than more traditional blender drinks, and dare we say, a little more elegant. Get your blender out, because this drink is cool in every sense of the word.
Brothers Luigi and Silvio Barbieri spent seven years perfecting their product, which was presented to the world in 1919 at the Padua International Fair. Made from a secret recipe that hasn't changed since the drink's inception, Aperol's key ingredients include bitter and sweet oranges, rhubarb and a variety of herbs and roots. As an aperitif, Aperol is traditionally consumed before meals, but because of its low alcohol content and the rise of the Aperol Spritz (a mixture of Aperol, Prosecco and a splash of soda), it's also nice alternative with brunch or lunch.
Makes 4-6 drinks
4 oranges, juiced (reserve 1/2 an orange and cut into slices for garnish)
4 lemons, juiced
8 oz Prosecco
2 oz Aperol
1 cup of granulated sugar
1 cup water
12-18 ice cubes
In a bowl, stir together Prosecco, Aperol and citrus juices.
In a small pot, combine sugar and water. Bring to a simmer and cook until syrup is translucent, about 3 minutes. Remove and set aside to cool.
In a blender or food processor, combine the Aperol-juice mixture, ice and 2 ounces of simple syrup (or less, if desired). Pulse until ice is slushy and the mixture is fully combined.
Tip: Pour into your favourite pitcher or directly into tumblers and garnish with orange slices and a straw.