Tag Archives: Aperol cocktails

Drink of the Week: Aperol Spritz (à la Adriatic)

When I first wrote about this drink back in 2012 it wasn’t yet a thing. Now, the Aperol Spritz is having a moment, both here in Canada and across the pond in Italy, Slovenia and Croatia.

Cheers to Europe! Who knew the Aperol Spritz was so popular across the pond? I’m sipping this one outside the walls of Dubrovnik at cliffside bar Buza 1.

My husband and I have just returned from a trip to Europe, where we drank beer, wine and our share of Aperol Spritzes. I first spotted the gorgeous, topaz-hued drink in Venice, where happy-hour tipplers were getting their aperitif on at outdoor cafe-style bars (not that surprising, since Aperol, a bitter orange and herbal spirit, is made in Italy).

Just a couple glasses of Aperol awesomeness in Venice.

We travelled on to Slovenia, where prices on the cocktail dropped from 4 euros to 2.5 euros (woot!) at trendy patios along the Ljubljanica River in Ljubljana (try saying that fast five times in a row). Farther south in Croatia, in both Split and Dubrovnik, the drink was as hot as ever.

Nectar of the emperors? An Aperol Spritz inside Roman emperor Diocletian’s palace in Split, Croatia.

If you haven’t had one yet, you’ve got to try this drink. It’s so simple — really nothing more than sparkling white wine or Prosecco bitter oranged-up with Aperol, and diluted with a splash of sparkling water. It’s also refreshing, delicious and beautiful to behold. Drinking one on a Calgary patio — or next to the walls of Dubrovnik — will make you feel très chic all summer long.

Aperol Spritz (à la Adriatic)

  • 1.5 oz Aperol
  • 3-4 oz sparkling white wine or Prosecco
  • Splash sparkling water (not soda water!)
  • Garnish: half an orange wheel

Method: Build over ice in a wine glass and garnish with an orange wedge.

— Recipe courtesy the nice bartender at Buza 1 Bar, Dubrovnik

Drink of the Week: Paper Plane

This modern classic was created by New York-based bartender Sam Ross. These days, it’s rare to come up with a brand new cocktail that becomes so popular everyone starts putting it on their list, but that’s what’s happened with the Paper Plane.

Simple, balanced and delicious. The easy-to-execute Paper Plane is a must-duplicate at home.

Simple, balanced and delicious. The easy-to-execute Paper Plane is a must-duplicate at home. Photo courtesy Earls.67.

I discovered it at the new Earls.67 on Stephen Avenue. It’s a perfect transition drink for fall — the lime and Aperol are bright and sunny, while the bourbon and Amaro hint at cooler days.

I also like its simplicity. Like The Last Word and the Negroni, it’s a drink where you mix the ingredients in equal parts; so, it’s almost impossible to mess up — an important consideration if you’re shaking up more than two!

Paper Plane

  • 1 oz fresh lime juice
  • 1 oz Aperol
  • 1 oz Nonino Amaro
  • 1 oz Buffalo Trace bourbon

Method: Combine ingredients in a cocktail shaker. Add ice and shake vigorously. Fine strain into a coupe glass.

— Recipe courtesy Earls.67

Aperol Sour

I’ve been enjoying Aperol this summer. It’s a bitter orange Italian aperitif that is best known in the Aperol Spritz (Aperol floated in Prosecco). Since Aperol is a gorgeous red-orange colour, I thought it would be nice in a cocktail on Canada Day.

Last summer Cilantro made the most amazing No. 3 Aperol Sour, which I wrote about for Avenue Magazine. Using that recipe as a guide, I made what I’m calling just an Aperol Sour. It’s light, sweet, tart and slightly bitter, and the most amazing shade of red. Happy Canada Day!

Canada Day calls for a red and white cocktail. The Aperol Sour is perfect!

Canada Day calls for a red and white cocktail. The Aperol Sour is perfect!

Aperol Sour

  • 1 oz gin
  • 1 oz Aperol
  • 3/4 oz lemon-lime juice (fresh lemon and lime juice, combined)
  • 1/2 oz simple syrup (1:1 sugar to water)
  • 1/2 oz egg white
  • Garnish: 3 dashes Angostura bitters

Method: In a cocktail shaker combine gin, Aperol, citrus, syrup and egg white. Add ice and shake vigorously for 30 seconds. Strain into a coupe and garnish with Angostura bitters. If you’re a pro, shape them into a maple leaf!