Small history of Aperol Spritz
Aperol originated in the northern Italian town of Padova, also known as Padua. It was the Barbieri brothers who took over their father Giuseppe's liqueur company in 1919. Years before, brothers Luigi and Silvio Barbieri had been experimenting with a new drink. At an international drinks fair in Padua, they launched a new aperitif: Aperol. The name was a nod to the French apéro, the pre-dinner drinks moment. The brothers' drink was to become the aperitif of Italy.
It was during World War II that the Aperol Spritz was discovered. Austrian soldiers were occupying the Italian region of Veneto, but found the Italian wine far too strong to drink. They therefore asked waiters to dilute the wine with soda water. This 'spritzing' of the wine proved to be a hit. Soon soda water was added to the sparkling Italian wine prosecco, as well as a dash of Aperol. The Aperol Spritz was born!
The drink struck a chord with northern Italians and the bottles were hard to come by. But it was the very first commercial in the 1950s that made Aperol Spritz popular across Italy. International success began with the acquisition of Aperol by the Campari Group in the early 2000s. A lot of effort was put into the image of the Aperol Spritz. Through art, advertisements and music, a younger target group was addressed and the Aperol Spritz took on a young and hip character. Today, it is impossible to imagine the terrace without the Aperol Spritz and it is a summer drink par excellence.
It was during World War II that the Aperol Spritz was discovered. Austrian soldiers were occupying the Italian region of Veneto, but found the Italian wine far too strong to drink. They therefore asked waiters to dilute the wine with soda water. This 'spritzing' of the wine proved to be a hit. Soon soda water was added to the sparkling Italian wine prosecco, as well as a dash of Aperol. The Aperol Spritz was born!
The drink struck a chord with northern Italians and the bottles were hard to come by. But it was the very first commercial in the 1950s that made Aperol Spritz popular across Italy. International success began with the acquisition of Aperol by the Campari Group in the early 2000s. A lot of effort was put into the image of the Aperol Spritz. Through art, advertisements and music, a younger target group was addressed and the Aperol Spritz took on a young and hip character. Today, it is impossible to imagine the terrace without the Aperol Spritz and it is a summer drink par excellence.
Aperol Spritz flavour
The exact ingredients and composition of aperol is still a secret. What we do know is that bitter oranges, gentian, rhubarb and cinchona are used during the brewing process. The flavour of Aperol Spritz is therefore, as befits a classic aperitif, bitter yet also slightly sweet due to the addition of the prosecco. A good Aperol Spritz tastes slightly of orange with a bittersweet finish.
Aperol Spritz recipe
Who doesn't get happy when served an Aperol Spritz? The bright orange colour, the big glass, the slice of orange, the straw, the Aperol Spritz has a presentation that makes you smile. But if one does not use the right Aperol Spritz recipe, that smile soon disappears from your face. The official Aperol Spritz recipe is as follows:
- Fill an Aperol Spritz glass or a white wine glass with 3 ice cubes
- Add 3 parts Prosecco (9cl)
- Add 2 parts Aperol (6cl)
- Add 1 part soda water (3cl)
Garnish the Aperol Spritz with a slice of orange and serve with a straw.
Aperol Spritz ratio
The proportions in an Aperol Spritz are very important, if you pour too much Aperol, your drink will taste much more bitter. If you add too much prosecco, you will lose the flavour of the Aperol. And if you fill the glass with ice cubes, you will only drink water with colour at the end.
The official Aperol Spritz consists of three parts Prosecco, two parts Aperol and one part soda water. Yet not everyone makes it according to this ratio, especially in northern Italy, every town has its own recipe. A classic mistake that is unfortunately often made is by pouring the Aperol into the glass first. Because Aperol is heavier than the prosecco and water, the Aperol will stay at the bottom of your glass. As a result, your drink has very little flavour at first and you end up with a flavour explosion in the last few sips. A shame! So always pour the prosecco first and only then the Aperol.
The official Aperol Spritz consists of three parts Prosecco, two parts Aperol and one part soda water. Yet not everyone makes it according to this ratio, especially in northern Italy, every town has its own recipe. A classic mistake that is unfortunately often made is by pouring the Aperol into the glass first. Because Aperol is heavier than the prosecco and water, the Aperol will stay at the bottom of your glass. As a result, your drink has very little flavour at first and you end up with a flavour explosion in the last few sips. A shame! So always pour the prosecco first and only then the Aperol.
You can drink Aperol Spritz at Olle Stee
You don't have to go to Italy to enjoy a real Aperol Spritz. You can also enjoy a delicious glass of Aperol Spritz at Olle Stee in Zuidlaren. Come along to our terrace and enjoy this delicious summer drink.
