Aperol Spritz
(Photo: Photo: Ronald Tsang, Food styling: Matthew Kimura, Prop styling: Franny Alder)

Joy De Vivre—We Propose a Toast to the Aperol Spritz

The bubbly trifecta of bittersweet Aperol, prosecco, and soda water might have been conceived for warm summer days, but it sips just as nicely in the winter

Aperol Spritz
Amanda Faison

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The Aperol Spritz, the bubbly trifecta of bittersweet Aperol, Prosecco, and soda water, might have been conceived for warm summer days, but it sips just as nicely in the winter. In fact, says Olivia Cerio, Italian Spirits Portfolio Ambassador for the Campari Group, toasting with the bright orange cocktail embodies the essence of après-ski. “The Aperol Spritz is an ideal après-ski beverage with its low ABV and celebratory nature. I can’t think of anything better after a day on the slopes.”

Conceived in the Veneto region of Italy in 1919, Aperol, which is an apéritif made of gentian, rhubarb, cinchona, and other secret ingredients, was intended to be a lighter liqueur with an ABV of 11 percent. Paired with cicchetti (small snacks), the Aperol Spritz itself was popularized in the 1920s in Italy. Nearly a century later, the bitter and bubbly tipple is the number one cocktail in Italy, and it has long since crossed oceans and achieved global prominence.

It’s not just the combo—three parts prosecco, two parts Aperol, one part soda water topped with an orange slice—that inspires such devotion, there’s also the feeling the spritz evokes. “Aperol is about the joy of life. It embodies the most embraceable human aspiration of living joyfully and enjoying with others what life has to offer,” Cerio says. And that, we have to say, is the very definition of not only skiing but also après-ski. 

While there are tons of variations of the classic Aperol Spritz, this 3-2-1 recipe is simple and downright delicious. Get the recipe in the link below:

Get the Recipe: Aperol Spritz

Lead Photo: Photo: Ronald Tsang, Food styling: Matthew Kimura, Prop styling: Franny Alder

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