The beacon of summer
With its orange glow and bright, vibrant flavours, an Aperol spritz heralds the start of summer – a season of picnics in the park, lazy lunches, sundowner apéritifs and alfresco dinners.
The refreshing cocktail is quick and easy to make: pour 75ml Prosecco and 50ml Aperol into a large wine glass filled with ice. Add a dash of soda water, then garnish with a fresh orange slice. It goes with all sorts of sunshine food too, such as stuffed olives, smoked almonds and tapas.
Aperol was created in Italy by the Barbieri brothers, Luigi and Silvio, between 1912 and 1919. It took a few years and a few attempts to perfect the distinctive infusion of botanicals, including orange, rhubarb, herbs and roots, into its zesty, bittersweet style.
Another summery way to enjoy it is in a strawberry crush: mix 2 tsp honey with 2 tsp boiled water and leave to cool before stirring in 30ml Aperol. Squash 4 strawberries into a rocks glass, pour in the Aperol mixture and add ice. Top up with the juice of half an orange, a dash of soda water then garnish with a strawberry on the glass rim and an strip of orange peel.