This prosecco and Aperol cocktail, with its subtle effervescence and slightly sweet, citrusy, herbal, bitter flavor profile, just may be the perfect summer sipper.
This prosecco and Aperol cocktail is a lovely example of why the Italian aperitif Aperol, essentially a melding of bitters and liqueur distilled from herbal, orange, and vegetal flavors, is ubiquitous in Italy come summer. When combined with a little effervescent sweetness in the form of sparkling wine, its bittersweet orange flavor is perfectly and elegantly tempered. Kindly note when you look at the ingredients list that there’s a rather large variance in the proportion of Aperol to prosecco. Start with the lesser amount of Aperol. For some it’s too little. For others it’s juuuuuuuuuust right. Go ahead and play with the proportions. Practice makes perfect. And when you do find your sweet spot, take note of the amounts for future reference and then settle into what folks are referring to as “an elegant and classic cocktail” and “a combination that’s magical in all ways.” Cin cin. This recipe has been updated. Originally published March 28, 2014.–Renee Schettler Rossi
Prosecco and Aperol Cocktail
- 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 anticipating making this cocktail, rinse some fluted glasses and stick them straight in the freezer to get frosty cold .
- 2. Pour the Aperol into a well-chilled flute. Top it off with Prosecco. Garnish with an orange twist, if desired. Cin cin! [Editor’s Note: That’s Italian for “cheers!”]