The classic Italian cocktail: a combination of Aperol, sparkling wine and soda water. Sunshine in a glass and the perfect summer drink. Fill a wine glass with ice. Pour the Aperol and sparkling ...

It's more in-demand than ever before, so if you don't have an Aperol spritz in your mixology repertoire, it's high time you learned to make one the right way. Chowhound recipe developer Kamaron ...

The classic Aperol Spritz recipe has three parts Prosecco, two parts Aperol and one part fizzy water. For many Italians, drinking an Aperol Spritz has become a nightly aperitivo ritual.

Aperol Spritz fever took hold this summer - but there’s more to a spritz than the bright orange beverage, as these recipes will teach you. Two years ago, every bar – whether local, rooftop or ...

The star of hot-weather drinking is the spritz. The low-ABV cocktail is easy ... For a sweeter-tasting cocktail, use vermouth or Aperol as the aperitif. And for a more bitter, herbaceous drink ...

The recipe for the orange-coloured aperitif took the Barbieri brothers seven years to perfect – and remains intact to this day. By the 1960s, the winning formula for the Aperol spritz had been ...

ALDI shoppers are getting excited over a new classic cocktail mix that’s being sold by the discount supermarket. Cocktail ...

We know it might seem crazy, but this combo truly is something special. Get the Kalimotxo recipe. The Aperol Spritz is an Italian classic that has an iconic bittersweetness reminiscent of burnt ...

The Aperol Spritz has been taking over summer for a few years now, so it was inevitable that twists on the simple but oh-so-effective Aperol-soda-prosecco recipe would turn up. A version from blog ...

Look: You can have an Aperol spritz year-round and we won’t judge you. Or you can take a break from the al fresco treat and put this Aperol-scented marg into your rotation. The bright flavors of ...

the Aperol spritz is traditionally served with a few light snacks and meant to wake up the appetite before dinner. Christopher Testani for The New York Times Easy to commit to memory, this recipe ...