Yes, the Aperol Spritz is Basic — No, I Don’t Care

Patio Pounder

It’s basic, but delicious
It’s basic, but delicious
The Aperol Spritz
3 parts prosecco
2 parts Aperol
1 part soda

Directions
Combine over ice. Stir. Drink up.

Call it aggressive marketing. But, really, I'd like to imagine that my sensibilities aren't totally basic, and instead geared for more retro tastes. With the rise of aperitifs in cocktails in the last few years (we celebrate Campari week for goodness sake), I've had to nod along and pretend I'm a fan of the bitter, lingering taste of the aforementioned liqueur. I'm not. Sure, a Negroni can round out a rough day at the office and the color couldn't be more gorgeous, but it's just not for me.

Enter the Aperol. Produced by the same makers of Campari, this aperitif isn't new by any means, but it's slowly making its way onto several bar menus across town. Following nods in a handful of spirit rating competitions in 2010 and 2012, the mild and bright orange liqueur is giving its cousin a run for its money, at least in my book, with the Aperol Spritz, a go-to aperitif in Italy. These days, you can find Aperol reps sharing the sweet stuff across area cocktail bars.

As the weather slowly starts heating up, cocktail fans who are either a) too lazy to grab a shaker or b) looking for a new brunch libation, can look to this ridiculously simple drink as a way to cool down. At 11 percent alcohol by volume, Aperol won't totally trash your day, either. The spritz comes together with three parts prosecco, two parts Aperol and one part soda served over ice in a wine glass. It's sweet, fizzy, playful and almost necessitates a freshly mowed lawn or big sunglasses for full enjoyment.

If you're otherwise too preoccupied to purchase your own bottle of Aperol (available at most liquor stores), Francis Bogside carries the Spritz in its late-night reverse happy hour menu at $5 a pop

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