Aperol Spritz

Each winter, I forget that an Aperol Spritz is my perfect summer cocktail, and then every Summer, I’m reminded of this fact, usually sometime about this week in July. The first night it’s really sticky- hot outside, even at night, an Aperol Spritz is perfect: delicious, refreshing, effervescent, sweet and salty. Yes, that’s right, salty. I tried to order one last week at a great Philly bar. But they just couldn’t get it right. So I had to take matters into my own hands and make one myself. For me, the Aperol Spritz proportions on the back of the Aperol bottle are all I need; no experimentation required. Just don’t forget the olive. And you should probably make a pitcher whenever you make Aperol Spritz, because they’re definitely a fun crowd-pleaser.

3 ounces Prosecco
2 ounces Aperol
splash of club soda
plump green olives
orange slices
ice

Pour the aperol in the glass or pitcher full of ice. Add the champagne slowly. Top with the club soda. A light stir never hurt anyone. Garnish with orange slices and olives.When you’re making Aperol Spritz by the pitcher:

3 cups Prosecco
2 cups Aperol
1 cup club soda
plump green olives
orange slices
ice