Aperol Spritz For Dummies
On June 29, 2012 Aperol Spritz received the Guinness World Record for the largest spritz toast with over 2,600 participants.
Italians are the masters of the “aperitivo,” otherwise known as the pre-dinner drink meant to stimulate one’s appetite. One popular appetite-igniter is the Aperol Spritz, a cocktail embraces the idea of “less is more,”. Aperol Spritz is an easy 3-2-1 mix ofAperol, orange-hued and bittersweet liqueur made from rhubarb; Prosecco; and club soda.
HOW TO MAKE THE PERFECT APEROL SPRITZ?
2 cups of Aperol
3 cups of Prosecco
1 cup of club soda
Garnish with orange slices.
History of Aperol Spritz
It all started back in the 1800s, after the Napoleonic wars in which Austria – Hungary took ownership of the Veneto region of northern Italy. For the next 50 years, Austrians took the local Italian wine and added a splash of water, or otherwise known as ‘spritz’ to the Germans. Over time (and two World Wars) the water turned to sparkling water, and the still wine transformed into wine fortified with a liqueur. The liqueur of choice is now known as Aperol. It gained popularity through the 1920s, and in the 1930s, especially amongst the women and ‘sportive people’. Advertisements around Italy marketed the drink as something to help the fitness conscious stay “lean and fit.” It wasn’t until the 1950s that Aperol capitalised on the 3-2-1 recipe of prosecco, Aperol, and soda water. But it was only in the 2000s that the Aperol Spritz became the worldwide phenomenon that it is today. In 2003, Gruppo Campari bought the Aperol brand and used its global distribution to its advantage.
And we love our Aperol Spritz!!
Join us this Saturday July 21stfrom 6pm until 10pm for the Aperol Sunset Sessions – by Sounds from Above, an all-new event series Ovolo Southside.
Get your ticket here:https://www.ticketflap.com/aperolsunsetsessions