Ah, the roaring ’20s. Tastemakers and op-eds foretold a wave of centennial nostalgia when the clocks rolled us into the year 2020. We looked forward to a year of flapper dresses, homburg hats, tailored tweed suits, art deco, and Gatsby theme parties.
While the year may be rolling out…well, very differently than we had collectively anticipated, there’s nothing to say you can’t still embody the spirit of the 1920s at home. Key to a solo, sequined party for one (or, if you’re fortunate enough to be self-isolating with a friend or lover, two): Spritz Veneziano, more commonly known in North America as the Aperol Spritz.
Aesthetically speaking, you’d be hard-pressed to find a more attractive bottle than Aperol for your home bar. Even the packaging screams of nostalgia, seemingly preserved in time from its early 1900s origins. In 1912, Italian brothers Luigi and Silvio Barbieri inherited a liquor company from their father. Over the course of the next seven years, the Barbieris worked hard and experimented aplenty. In 1919, the product of that toil was introduced: Aperol, a bitter apéritif made from a combination of rhubarb, gentian and chinchona plants, and a variety of other ingredients. The liquid itself is a vibrant, reddish-orange hue, the colour of poppies. It’s bright, cheerful, and boasts just the right amount of sweetness.
The Aperol Spritz is a summery combination of this gorgeous apéritif, Prosecco, and soda water. The final key to the perfect cocktail? Garnishes, garnishes, garnishes.
While sliced oranges are a staple of the Spritz Veneziano, we’re partial to complementing these with a spring of rosemary. The woodsy, peppery flavour of the rosemary sublety underscores the full- bodied nature of the citrus.
While there’s been plenty of hearty debate over the ideal Aperol Spritz ratios, with some believing in a 50:50 balance of Aperol and Prosecco, we’re partial to a 3:2 ratio. (Which, as it happens, Aperol totes as its official recipe.)
Throw on your drop-waist dresses, snap your suspenders, and whip up a few of these vibrant cocktails for a swinging evening in.
Ingredients & Method
Ice (3-4 cubes) 60 ml Prosecco 40 ml Aperol Splash of soda water Sliced oranges (preferably blood orange) Sprig of fresh rosemary
(Note: measurements are for an old-fashioned glass. Portions can be increased for a highball glass or wine glass.)
1. Fill a glass with ice. Add 2-4 slices of orange.
2. Add Prosecco, Aperol, and finish with a splash of soda water.
3. Add a sprig of fresh rosemary.