As can be seen with this Prosecco and Aperol cocktail, the Italians are masters at distilling herbal, citrus, and vegetal flavors into intensely colorful bitters and liqueurs (and cleverly bottling them with the best labels in the business!). Balanced with a little sweetness, these odd flavors, typically low in alcohol, are used to make classic Italian aperitifs (the Negroni and Americano are the best known of the group). Like any good herbal concoction, they aid and stimulate the appetite—just the job of an aperitif. Aperol has a bittersweet orange flavor. We like the way its bitterness balances the slight sweetness of Prosecco.–Melissa Hamilton and Christopher Hirsheimer
LC Just Right Note
If you look in the ingredients list for this cocktail, you’ll see there’s a rather large variance in the amount of Aperol you can choose to use. For some, the full 1 1/2 ounces was too much. For others, 1/2 ounce was too little. For many, 1 ounce was juuuuuuuuuust right. Go ahead and play with the proportions. After all, practice makes perfect. And when you do find your sweet spot, well, we’re hearing comments such as “an elegant and classic cocktail” and “a combination that’s magical in all ways.” Yep. That’s what folks are saying about this lovely little concoction. Cin cin, indeed.
Prosecco and Aperol Cocktail Recipe
- Quick Glance
- 5 M
- 5 M
- Makes 1
- 1/2 to 1 1/2 ounces Aperol
- Prosecco (chilled, natch)
- Orange twist (optional)
- 1. When you’re getting ready to serve this cocktail, rinse some fluted glasses and stick them straight into the freezer to get frosty cold.
- 2. Pour the Aperol into a well-chilled flute. Top it off with cold Prosecco. Garnish with an orange twist, if desired. Cin cin! [Editor’s Note: That’s Italian for “cheers!”]
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Prosecco and Aperol Cocktail Recipe © 2013 Melissa Hamilton and Christopher Hirsheimer. Photo © 2013 Christopher Hirsheimer. All rights reserved.
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