Aperol is an Italian orange liqueur usually served, as the name implies, as an aperitif. I had my first Aperol spritz after a Vespa ride through Greenwich Village with Mario Batali.
He took me to his restaurant Otto and served me the drink along with some sliced prosciutto. It was a warm day, and the drink was cool and refreshing. It quickly became my summer cocktail of choice. Mario garnished his with a green olive, and that's how I like mine, though I've never seen it done that way anywhere else so I always ask the bartender for it. I usually get a look like "Huh?" and I say, "Trust me, it's really good."
When I make these in a pitcher for a group, I use three parts prosecco, two parts Aperol, and a splash of club soda, as below; if I'm making them individually, I just eyeball it.
- Club soda
- Orange slices or green olives
- 3 cups (720 ml) prosecco
- 2 cups (480 ml) Aperol
In a pitcher, combine the prosecco and Aperol. Top with club soda. Serve chilled or over ice and garnish each drink with an orange slice or green olive. Best if served with Prosciutto Wrapped Figs & Gorgonzola.