I recently texted my friend in London about the ingredients in a proper Pimms Cup for an upcoming post, and after he answered my inquires as to what exactly British lemonade is, he told me that Pimm's Cup is old news and that the new "buzz summer drink" in London is Aperol Spritz. I didn't know if he was just so hip that he knows what the buzzy drinks are, or if having a "buzz summer drink" was a London thing. He assured me it wasn't his coolness, but that every pub has a sign advertising a refreshing aperol spritz and that the trend is kind of hard to miss! While always a popular summertime cocktail in Italian piazzas, the drink is now making it's way to summertimes around the world.
Like a Pimms cup and Lillet on ice, an Aperol Spritz is pretty low in alcohol so it's great for a pre-dinner drink. Aperol is an Italian aperitif that is similar to Campari, but sweeter and less alcoholic. The exact recipe for Aperol is top secret, but we do know that it contains bitter and sweet oranges, herbs, rhubarb and roots. When the Campari company bought Aperol they vowed not to change the original recipe and to keep it a secret. I love that the recipe has been kept under wraps since 1919 - in this day in age hardly anything stays exactly the same or is kept a secret anymore.
The official recipe for an aperol spritz is 3 parts of prosecco (or any sparkling wine) to 2 parts aperol and 1 part or "spritz" of club soda. I usually eyeball it and make the ratio more to my liking (a little more prosecco, a little less aperol). In my eyes, it's not an exact science - you can just wing it, kind of like summer itself!
(all photos jamie grill photography)