Spruce up your spritz with a few drops of EVOO and get ready for a full palate experience!
The Aperol Spritz is a sanctimonious rite of passage the very second the sun comes out. And I get it. Really, I do. Refreshing, with a gentle bitterness. Sunshine in a glass. But dare I say I’m ready for a change. And before you gather your pitchforks, hear me out. When golden hour is nigh, and it’s spritz o’clock, I’ve got you covered.
Aperol itself is an amaro. Mother of the spirit-based, bitter drink family, with cousins including Campari, Select, and Cynar. The spritz is rooted in northern Italy, going back more than a century when soldiers from the occupying Austro-Hungarian Empire liked to add water to the local wine.
The home of the Aperol Spritz, however, is Venice. In the bacaris of the backstreets, you will be asked if you want it ‘internationale’ (with prosecco) or Veneziano (made with local white wine). But as soon as we Brits got our hands on it, it became Instagram gold. A drink so popular that it’s on tap in some British pubs. Which I’m sure the Venetians are over the moon about…
The trend for a while in the bartending space is for using seasonal ingredients to revamp these old classics. Especially when it comes to spritz style drinks. Whether it’s a Hugo Spritz, a Cucumber Spritz or even a rhubarb Spritz. But due to the abundance of sweet fruits available to us in the summer months, we often neglect those who like a savoury hit. So without further ado, let me introduce you to my newest obsession. The Olive Oil Aperol Spritz.
Making your Aperol a little *extra* :
Serves one
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Pop 50ml of Aperol, 1 bar spoon of brine and 1/2 a bar spoon of our Peloponnese EVOO into a mixing glass. Stir over ice, with some speed.
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Strain into a large wine glass.
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Add 75ml of prosecco and a dash of soda to the wine glass. Then a handful of ice. If you only remember one thing from this article, let it be this. Always add ice at the end of the process, just before you garnish. I beg of you. You want your spritz to be as cold as possible.
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Garnish with a slice of orange and a generous amount of olives. Eating those Aperol-marinated olives at the end may be as good as the spritz itself.
A few drops of Peloponnese EVOO provides a beautiful nose with every sip. Yes, I know we are taught from childhood that oil doesn’t mix with water, but I decided it best to ignore the rules of science in this case. And trust me, these few droplets add a luxurious mouthfeel and a wonderfully herby aroma.
Feel free to play around with the aperitivo base. Campari or Cynar would work wonderfully too. When it comes to bubbles, a good quality prosecco will do. There’s no need to waste a fine champagne. But whatever it is, open it fresh, make sure it’s dry, and serve it fast.
Grab a bowl of some lowbrow salty nosh and sip away on your smooth spritz.
Easy to make, even easier to drink. It’s an Aperitivo revolution, Citizens.
—Kate Carruthers, Copywriter & Recipe Developer
"I write copy people want to read. That people can't resist sinking their teeth into. Especially if it's about food, drink or hospitality. Currently freelancing at Ottolenghi, I bring a touch of fun to a world that can sometimes take itself too seriously. Because, at the end of the day, that’s what it is all about. Fun.”
