Aperol Spritz, otherwise known as Spritz Veneziano, is an Italian wine-based cocktail which has proved a hit in the UK. Most people will settle down with the cocktail in a pub while the sun shines, but since this is no longer an option, they can settle for making the drink themselves at home.
How to make an Aperol Spritz
Thankfully for those in desperate need of an Aperol Spritz, the cocktail is easy to make.
Aperol has the recipe available on their website, which will see people enjoy the drink in four short steps.
People need only five ingredients to make the cocktail: ice, Prosecco DOC, Aperol, soda water and an orange slice.
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Here is Aperol’s five-minute spritz recipe:
- Fill a wine glass with ice
- Combine prosecco DOC and Aperol in equal measure
- Add a dash of soda
- Garnish with an orange slice
- Aperol has also provided advice on which foods pair well with the spritz.
According to the aperitif makers, Aperol should come with traditional Italian snacks.
They recommend people drink the cocktail with food from Italy’s Veneto region, where it originates.
There, people indulge in small Cicchetti dishes, which include sandwiches, tiny portions of local cuisine, and olives.
In the UK, people enjoy an Aperol spritz with brunch, which the makers accept thanks to the drink’s “versatile” nature.
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One of the most popular Cicchetti to have with an Aperol spritz is the classic tomato and basil bruschetta.
Here is how to make it, according to celebrity chef Gino D’Acampo:
- Three slices of ciabatta
- Olive oil
- One clove of garlic
- A selection of tomatoes
- A handful of basil
- Extra virgin olive oil
- Drizzle the ciabatta with olive oil and toast in a pan, rubbing one side with a garlic clove once both sides are brown.
- Slice the tomatoes in halves or quarters, and mix them in a bowl with torn basil leaves and good quality olive oil.
- Season them well with salt and pepper before pouring the mixture on the toasted bruschetta to serve.
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