S.O.S. (Summer of Spritz)

                                                        My first Aperol Spritz in Venice

There’s no better way to ring in the arrival of summer than with an Aperol Spritz.  I first was introduced to this colorful aperitif in Venice about ten years ago on a summer’s evening at an outdoor swanky canal-side bar.   Every single table of Italians were enjoying a bright orange-colored drink in a wine glass filled with ice.  What was this popular mystery drink? 

“A spritz, Signora” our waiter informed me, and he then added “It’s very Venetian.” Sold!  All of us bravely ordered one, not knowing if we would make it past the first sip.  (I was thinking of the fiasco of ordering my first Negroni cocktail 30 years earlier on the island of Capri.  I wanted to spit out the first sip but couldn’t as I was on the terrace of the 5 star La Quissiana Hotel).  But, the spitz more than made up from my horrible earlier experience of trying a new cocktail.  Like everyone else at the table, I became an instant fan of the Aperol spritz!

A spritz is made from Aperol and sparkling wine.  Aperol is what gives the aperitif its unmistakable vivid orange color.   You can’t miss a bottle of Aperol in a bar or in a liquor store as its color commands attention.   Think brilliant neon orange. Aperol is a somewhat bitter aperitif distilled from a mélange of oranges, rhubarb and plants such as cinchona (related to quinine, it is responsible for Aperol’s slightly bitter taste, similar to that of tonic water).

The Venetian waiter was correct.  Aperol is very Ventetian as it is actually produced in the Venice area.  But, Aperol has exploded onto the American cocktail scene.  In a recent Bon Appetit there was an entire article on the "spritz."  According to the magazine, Aperol has created "a seismic shift."  Indeed, Aperol is appearing in endless concoctions.  Recently I’ve seen a Pimm’s Cup made with Aperol, an Aperol mimosa, and even an Aperol margarita.  But, Aperol has moved well beyond the US market.  I’ve seen Aperol in one form or another in Argentina, Chile, New Zealand, and Fiji.

While I’ve experimented with creating my own Aperol renditions, I have to admit that the original spritz version remains my very favorite.  The recipe is super easy and only involves a few ingredients:  ½ Aperol and ½ sparkling wine with a splash of sparkling water…finish with a slice of orange and serve in a glass with ice.

Have a S.O.S. !