Sunshine Spritz



Photograph: Simon Peel

As England bathes in the first hint of summer, our Spirits Expert Rob Whitehead champions the immensely refreshing, ever-so-trendy and suddenly-ubiquitous Aperol Spritz.

The very first thing I consumed whilst on honeymoon in Liguria was an Aperol Spritz, made, by a borderline-obsequious ‘greeter’. The drink was extra-long, with approximately five parts Prosecco, two parts Aperol and a splash of soda. As the fortnight whisked wonderfully by, the ‘greeter’ became ever more wearisomely enthusiastic – in the manner of a particularly quarrelsome hummingbird: our perfect pre-prandial (oftentimes lunch and dinner!) Aperol Spritz recipe gradually crystallised, mine heavier on the Aperol, my marvellous new spouse’s easier on the soda and positively overflowing with luscious blood-orange garnish.

We have all experienced a particular place being conjured instantly from the depths of reminiscence by a song, taste or aroma and, whilst I have never quite been able to perfectly recreate that last honeymoon evening’s harmonious libation on a dreary Thursday in Yorkshire, with a glass of Aperol Spritz in hand, the day’s troubles are whisked away and I can sit back, close my eyes and think of Liguria.

The all-important recipe for Aperol Spritz success
  • Ice
  • 3 parts Prosecco
  • 2 parts Aperol
  • 1 part Gin (optional)
  • 1 part soda
  • A slice of (blood) orange

Fill a glass with ice, pour over the Aperol and, if using, the Gin (we like No.3). Top up with Prosecco and soda before adding a slice of orange.

Buy the essential ingredients for the perfect Aperol Spritz on, with our exclusive Aperol Spritz Duo, available for just £20.