Aperol Spritz
Denise Landis is the founder & CEO of The Cook's Cook.
This recipe is featured in An Aperol Spritz and a Cicchetto
This is the recipe from the makers of Aperol. You can’t get closer to the source than that. Just remember the proportions are 3:2:1.
Ingredients
For each glass:
- 89 ml (3 ounces) prosecco
- 59 ml (2 ounces) Aperol
- 30 ml (1 ounce) club soda or seltzer*
- Slice of orange
*What’s the difference between club soda and seltzer? Seltzer is plain water that has had carbonation (bubbles) added. Club soda contains the minerals potassium bicarbonate and potassium sulfate, which give it a slightly salty taste. I prefer club soda for this recipe. Why not try both and decide for yourself?
Preparation
Put several cubes of ice in a stemmed balloon glass. Add prosecco, Aperol, and soda. Garnish with a slice of orange.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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