Hello Friends! How was your week? We have been busy around The Blind Pig Headquarters searching and trying out a lot of new recipes to share with you! However, before we move on to something new, we wanted to share a classic cocktail with you that we feel we have actually made a little bit better.
Remember a couple of months ago when we went to California for a much needed anniversary trip? We stayed at our friend Mike’s house and he offered to make us an Aperol Spritz. Normally, Rhonda perks up at anything with the name of spritz because she knows it contains prosecco or something else bubbly and delicious. However, Rhonda has tried Aperol Spritz’s in the past. They were all the rage when she visited Blind Piglet #1 in London last spring. This classic cocktail has been a little bit heavy on the Aperol side, which takes some acquired taste. However, Mike’s Aperol Spritz was very drinkable and delicious. So Mike shared his secret sauce with us!
To make an Aperol Spritz you need: Aperol, chilled prosecco, and olives in saltwater. What is Aperol? Aperol is an apertif made in Italy. It has a bitterness to it — thus why Rhonda did not like the flavor. The olives we used were purchased at Whole Foods. You want to make sure to splurge and buy some higher end olives to round out the bitterness of the Aperol. And while you’re at it — toss in more than one.
Place a large cube of ice in your glass. It is very trendy to now serve an Aperol Spritz in a large cabernet wine glass. Since it is a classic cocktail it also has a distinct appeal in a rocks glass — especially when you use a large block of ice. Next pour in a ounce and half of Aperol over the ice. Pour 2 ounces of chilled prosecco over the Aperol. Finish with an olive or two. Sip and Savor. If the Aperol is too strong for your taste, just add a little more prosecco to your glass.
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Will you enjoy a classic Aperol Spritz this weekend? We would love to hear about it!
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