A combination of spritz fever and the steady march of lower-alcohol drinks has prompted large wine producers to launch their own ready-mixed versions. Gallo Vineyards Spritz (pineapple and passionfruit with a pinot grigio base, or raspberry and lime with a grenache rosé base) is 5.5% ABV – which the Grocer reports to have been developed for 22- to 30-year-old female drinkers – while, at 8.5% and flavoured with blood oranges, Jacob’s Creek Aperitivo Spritz is perhaps an iota more sophisticated. Nonetheless, both, not to mention the Barefoot, Blossom Hill and Echo Falls equivalents, all seem to miss the point, excluding the bitter component, which is surely the very essence of a spritz.

It’s just a splash, but don’t be tempted to skimp on the soda in your Aperol Spritz as it works wonders for the finished drink.“By adding soda water, we replace the carbonation that gets lost whilst pouring Prosecco and stirring the drink. Aperol has a relatively low alcohol content of 11%, which makes it a popular choice for daytime drinking and for those who prefer a lighter drink. Originating from Italy in 1919, Aperol is an aperitif commonly enjoyed before a meal and particularly when the weather is warm, enjoyed as a spritz. The name Aperol comes from the word origin apero which is a French slang word for aperitif. Aperol brings people together and is the perfect drink to start the evening, all year round. The drink matches perfectly with food: the Aperitivo ritual born in Veneto sees the Aperol Spritz served with some traditional light bites called ''cicchetti', small dishes that usually include tiny sandwiches, olives and small portions of local dishes. Try it at home! To make this aperol spritz recipe, simply fill a wine glass with ice (almost to the top of the glass). Pour in 1 ½ ounces fresh orange juice (if using), and equal parts Aperol and dry prosecco (about 3 ounces each).

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Aperol was originally created in 1919 by Luigi and Silvio Barbieri [2] after seven years of experimentation. It did not become widely popular until after World War II. [3] It was first produced by the Barbieri company, based in Padua, but is now produced by the Campari Group. Although it tastes and smells much like Campari, Aperol has an alcohol content of 11%—less than half that of Campari. They have the same sugar content, [ citation needed] and Aperol is less bitter in taste. Campari is also much darker in color.

Aperol and Campari are both Italian aperitifs, but they have some significant differences. While both are bitter, Aperol is sweeter and less bitter than Campari. Aperol has a lower alcohol content of 11% ABV compared to Campari’s 20.5% to 28.5% ABV. For as long as we can remember, Aperol has been one of the world's most famous aperitifs. It's loved by millions all over, and in 2022 the recorded volume of sales was over 5.4 million nine litre cases. Pour it up.Fill a large wine glass with ice until it is nearly full. Pour in the Prosecco first, followed by Aperol and club soda. The bittersweet liqueur is relatively low in ABV. Generally, Aperol only contains 11% of alcohol by volume. However, in Germany, the ABV is higher, at 15%. Both Aperol and Campari are characterized by rich, orange sweetness and bitter herbal undertones. A typical sip starts sweet and slowly changes as you begin to distinguish a near- infinite combination of herb and spice flavors, before finally reaching a persisting, pleasant, bitter finish.

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Prosecco is an inexpensive Italian sparkling wine similar to Spanish Cava or French Champagne. I recommend choosing a dry (brut) Prosecco so you drink doesn’t turn out too syrupy or sweet. Good choices range from 12 to 18 dollars. 3) Club soda No Prosecco. "We like to use traditional white wine from Veneto with Aperol," says Tom Ross from Polpo. "Then top with soda water and garnish with an olive and slice of lemon. You can use Campari instead of Aperol if that's more to your taste."