{"id":59527,"date":"2022-06-29T12:32:12","date_gmt":"2022-06-29T12:32:12","guid":{"rendered":"https:\/\/graziamagazine.com\/us\/?post_type=articles&p=59527"},"modified":"2022-06-29T12:33:00","modified_gmt":"2022-06-29T12:33:00","slug":"aperol-spritz-cocktail-summer","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/us\/articles\/aperol-spritz-cocktail-summer\/","title":{"rendered":"Spritz Girl Summer: All About the Cocktail of the Season"},"content":{"rendered":"
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Photo Credit: Jim Dylan; Bellini Restaurant at Harry\u2019s Table by Cipriani<\/figcaption><\/figure>\n

America\u2019s taste in cocktails seems to evolve or devolve every few years, and the preferred tipple of the time often best sums up the zeitgeist of a particular era. If you liked pi\u00f1a coladas (and perhaps getting caught in the rain), you may have fond \u2014 or foggy \u2014 memories of the rollicking 1980s. Meanwhile, Uptown, those Sex and the City<\/em> fans among us couldn\u2019t quite sate their cravings for a very Carrie-esque cosmopolitan in the scene-stealing noughties.<\/p>\n

But around 2006, the Italian aperitif Aperol was just beginning to flirt with the American market, bringing with it a mission to elevate and dominate its own decades. Since then, the effervescent Aperol Spritz drink<\/a> has slowly gone from being hailed here by the cocktail cognoscenti to lifting the spirits of the masses across the country every year as one of the mainstay beverages that\u2019s the embodiment of the bright summer season. Now, at last, the influencers are calling it all over social media: 2022 is Spritz Girl Summer.<\/p>\n

Like the bloody Mary, classic martini, Harvey Wallbanger, and other famous decade-defining drinks, the Aperol Spritz will likely always be known as reflective of this era: representing a time when there was a refocus on the importance of making memories with special friends and family, especially in a post-pandemic world.<\/p>\n

\u201cLooking at this style of cocktail, it\u2019s all about when people are out, they\u2019re on patios, they\u2019re at cafes, they\u2019re enjoying their life in that moment,\u201d Daniel Warrilow, the Italian portfolio ambassador for Campari in America, explains to GRAZIA USA<\/em>. \u201cI think that\u2019s something that really resonates with people, and I think, in the last few years, especially, people have found a lot of comfort in that style of beverage.\u201d<\/p>\n

Prosecco makes up the base of the drink, and that\u2019s topped with vibrant-orange Aperol, a slightly bitter citrus-focused aperitif with botanical and herbaceous notes, followed by sparkling water. Finally, the cocktail is crowned with an orange slice. While personal preferences vary, the best way to make an Aperol Spritz is exactly like they do in Italy: Grab an ice-filled wine glass and use the countdown combination: 3-2-1; or, three parts prosecco, two parts Aperol, and one part sparkling water. Mixing the drink in that exact order also eliminates the need to stir, since the liquids will perfectly fuse together on their own.<\/p>\n

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Photo Credit: Jim Dylan; Bellini Restaurant at Harry\u2019s Table by Cipriani<\/figcaption><\/figure>\n

In 1919, the Barbieri brothers, Luigi and Silvio, created the recipe for Aperol. Silvio, inspired by his travels to France, came up with the name by borrowing from the French word for aperitif, ap\u00e9ro. The siblings then launched the new beverage at the Padua International Fair in Northern Italy.<\/p>\n

It\u2019s not an accident orange was chosen as the base citrus for the aperitif. \u201cIf you\u2019re in Sicily, you\u2019re going to find a lot of lemon citrus, and that\u2019s why you\u2019ll find a lot of limoncellos and things of that nature in Southern Italy,\u201d Warrilow notes. \u201cIf you make your way a little further north, you\u2019ll find different types of orange citrus, and a lot of that has to do with what was brought over through the Silk Road and the spice trade into Venice because of the waterways.\u201d<\/p>\n

The aperitif was a runaway success in Italy from the start, and it became particularly popular around the Veneto region. Because the pre-dinner drink was light and had low alcohol by volume, it could be enjoyed with friends and family and provided the perfect sip to segue from day to night.<\/p>\n

But Aperol\u2019s biggest splash as the key component of the Aperol Spritz would have to wait until it debuted years after World War II.<\/p>\n

Long before the Barbieri brothers created Aperol, in the 1800s, Northern Italy and portions of the Veneto region fell under the control of the Austro-Hungarian Empire. Men stationed in the region at the time weren\u2019t accustomed to the local wine and considered it too strong. The solution? Diluting the wine with spritzes (German for splashes) of water, which was later swapped for soda water in the late-1910s, followed by bitter wine and spirit-based aperitifs in the 1920s and early \u201830s. The Venetian mainstay, prosecco, was then combined with Aperol sometime in the 1950s.<\/p>\n

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Photo Credit: Jim Dylan; Bellini Restaurant at Harry\u2019s Table by Cipriani<\/figcaption><\/figure>\n

While the invention of a popular cocktail can often be traced back to a particular place or person \u2014 for example, Harry\u2019s Bar founder Giuseppe Cipriani invented the Bellini, a mixture of peach pur\u00e9e and prosecco, in Venice in 1948 \u2014 the Aperol Spritz has no such known origin story.<\/p>\n

One thing that is common knowledge in Italy, however: The Aperol Spritz hits its stride when enjoyed the Venetian way, or with cicchetti, which are usually salty, savory snacks that accompany and complement the drink.<\/p>\n

As for what could be the next big spirit on the scene, Warrilow points out Aperol is a perfect introduction into the Italian way of eating, drinking, and living la dolce vita, and the aperitif can be considered a gateway drink for Campari, which has been around since the 1860s and in America from about 1910.<\/p>\n

\u201cI think Americans are really, really finding Campari as a graduation of sorts,\u201d he says of the beverage that is bracingly bitter, unmistakably red, and can also be used to make a spritz. \u201cCampari tends to be that thing that [gets] people to really dive into Italian culture.\u201d Salute to that!<\/p>\n","protected":false},"author":28964,"featured_media":59532,"template":"","format":"standard","categories":[38,16],"yoast_head":"\nThe Aperol Spritz Has Earned the Top Spot as the Drink of Summer<\/title>\n<meta name=\"description\" content=\"Ever since the Aperol Spritz arrived in America from Italy, it's the drink that most embodies the bright summer season.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/graziamagazine.com\/us\/articles\/aperol-spritz-cocktail-summer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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