Aperol Spritz Gift Pack Including Aperol and 2 Aperol Spritz Glasses, 70 cl

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Aperol’s bitter notes can take some getting used to, so you can reduce the bitterness by using less Aperol and more Prosecco. Make it less boozy Promotion Period: The "Promotion Period" opens at 00:01 on 25th November 2019 and closes at 23:59 on 29th February 2020 or when all 5000 glasses available have been claimed. All entries outside of this period will not be valid. I, for one, find the Aperol spritz to be entirely delightful. Both articles are written with the assumption that you have tried an Aperol spritz, but what if you haven’t? I vote that we all make some this weekend and decide for ourselves. Valid Bottles: The promotion is valid for promotional 70cl Aperol Spritz bottles featuring the offer "FREE GLASS GIVEAWAY – FIRST 5000 TO CLAIM”. To match the vibrant hue and zesty flavour of Aperol, oranges are the only acceptable garnish here. Simply drop an orange wedge into the glass to infuse all of the flavours.

The Aperitivo smelled a lot boozier, as well, so it wasn't surprising that it tasted more alcoholic than the first two. The taste was very similar to Aperol's - not quite as sweet, but the same zesty orange flavour and colour, with a strong but pleasant aftertaste. The Promoter accepts no responsibility for entries that are misdirected, lost, delayed, damaged or corrupted during delivery to or from the Promoter due to any computer malfunction, virus, bug, delay or other reason whatsoever. Prosecco – the perfect mixer for an Aperol Spritz. A freshly opened bottle will always achieve the best flavour and the right amount of bubbles.

How to Make an Aperol Spritz

Compared to Aperol, the liqueur smelled slightly strange - almost chemically. It was also noticeably paler in the glass. Want to know how to make an Aperol Spritz? You're in the right place, as here we show you how to recreate the traditional Aperol Spritz recipe at home with our easy-to-follow guide and video tutorial. It's also the Marmite of the alcohol world. Poll your friends and it's pretty much guaranteed half of them will say it's their absolute favourite beer garden beverage, while the rest will pull a face and say it tastes like cough medicine.

You can skip this if you don’t have it, but an orange slice is the classic garnish for an Aperol spritz. Classic aperol spritz is made of aperol, prosecco, and club soda (or soda water). In my recipe, I skip the club soda in favor of a little freshly squeezed orange juice. Orange juice adds a little natural sweetness to balance the bitterness of the aperol. Originating from Italy in 1919, Aperol is an aperitif commonly enjoyed before a meal and particularly when the weather is warm, enjoyed as a spritz. The name Aperol comes from the word origin apero which is a French slang word for aperitif. This has the most vibrant colour and is a new release by Morrisons - which is perhaps why it was positioned right at the entrance of the shop I went to. They are selling it as a way "to enjoy a classic Summer Spritz for less". And that it is as it is the joint cheapest of the options we taste tested. The vibrant colour seems to be reflected in its sweetness which was too much for me. It did split opinion in our group. One called it bland, another thought it was just a bit too weak to have the powerful notes you get with the real deal.

What to Serve with Your Aperol Spritz

It also brings an extra layer of bubbles without interrupting the flavours, only enhancing its refreshing quality,” explains Loris. If you don’t have soda water you can use a splash of sparkling water instead. Aperol – now by far the most popular spritz liqueur around the world – was invented in the nearby city of Padova in 1919 by brothers Luigi and Silvio Barbieri after seven years of experiments, macerating sour orange peels, gentian root, rhubarb and spices in their father's distillery. It was first advertised in the 1920s to drinkers who wanted to stay fit because of its low alcohol level (11%), and to women in the 1930s with the slogan, " Signora! Aperol keeps you thin". By the '80s, it was dirt-cheap and appreciated by regulars at every local bar in the Veneto region, creating a sort of spritz archipelago in the Po Valley, where the cities of Padova, Venice, Treviso and Vicenza would carry on the tradition, each with their own slightly different recipe.

Goat cheese, fresh mozzarella, or burrata with crusty bread (perhaps with olive oil and/or good jam) Aperol is also an incredibly light liqueur and it has an alcohol content of 11%, meaning it is light enough to enjoy on its own, or made into a spritz for a low abv drink option if you're looking to cut down. The generally accepted ratio is equal parts Aperol and Prosecco plus a splash of club soda. However, you can play around with the ratio until your Aperol spritz tastes exactly the way you like it. I like mine with a little more Prosecco than Aperol. Make it less bitter Prosecco is an inexpensive Italian sparkling wine similar to Spanish Cava or French Champagne. I recommend choosing a dry (brut) Prosecco so you drink doesn’t turn out too syrupy or sweet. Good choices range from 12 to 18 dollars. 3) Club soda As written, your Aperol spritz is around 11 percent alcohol content by volume (Aperol is 11% ABV and Prosecco is 12%). To make it even lower in alcohol content, use proportionally more club soda and less Aperol and Prosecco.Only Aperol will do here. Aperol is a bright orange apéritif. The brand describes the flavors as, “zesty orange with complex herbal scents harmonized with a touch of vanilla.” Look for Aperol near the liqueurs or amaros at the liquor store. 2) Prosecco Such global success seems to always come at a price, however. In this case, the casualty was the olive. To appeal to an international audience who preferred the zesty taste of the orange – and, according to Pasini, its cheaper price – there is no mention of the olive in the recipe on the label of the Aperol bottle (just the orange slice garnish). Most non-Italians I asked didn't even know an olive was ever an option. Loris Contro, Italian Brands Ambassador for Campari UK says the liqueur ‘is best enjoyed during aperitivo hour, when celebrating the end of the workday with friends, along with delicious Italian ‘cicchetti’ (which are small plates, similar to tapas). Serve your Aperol spritzes with Italian or general Mediterranean-flavored appetizers. Keep in mind that Aperol is on the bitter side. Salty, creamy/fatty and sweet foods take the edge off bitter flavors. Promotion exclusion: The promotion excludes employees of the Promoter (Campari UK Limited) and their immediate families; any agencies involved with the promotion; and anyone else professionally connected with the promotion.

A taste for compromise seems to be taking over Padova too. My childhood friend Laura, who also dislikes the sweetness and "excessive ice" of the Aperol Spritz, prefers to mix Campari and Aperol together. Laura's partner Simone drinks it with half Campari and half Cynar. Yet, some Italians forgo the whole spritz and bitter liqueur tradition all together. In the small town of Schio, 35km north-east of Vicenza, they still drink spritz like the Austrians – with only wine and seltzer. And a few elegant organic wineries in Venice have now declared with a veiled pride that they are not the kind of place that serves spritzes, as "real connoisseurs" would never splash water in their wine. A proper Aperol spritz tastes like summertime in Italy and looks like a golden orange sunset. I’ll gladly sip one on our front porch now, overlooking our overgrown front yard, and later, with a view of the Italian Riviera. Since Aperol truly comes alive when combined with bubbles, the most seamless way to experiment with Aperol is to riff on that Spritz, says Grant Gedemer, the director of food and beverage at The Godfrey Hotel in Chicago who uses sparkling rosé instead of prosecco and adds fresh seasonal fruit. “You can also add it to a Gin & Tonic,” he says. “The dryness adds a nice complement to the citrus, and the effervescence brings out its flavor too.”Aperol reminds me of bitter grapefruit, refreshing and bright,” says Kevin Murphy, the bar director and assistant manager of Daisies in Chicago. “Of the bitter red Italian spirits family, I find it the most approachable and less divisive.” He adds it to a Sangria with red wine and tangy kombucha and believes it works wonderfully with lighter spirits, although he admits that the Paper Plane, a bourbon-based modern classic, proves that’s far from a hard-and-fast rule. A couple of my testers said they could have happily had this as an evening drink rather than in the sun as it had such a rich flavour. Plenty going on and a bargain price. And to celebrate its 100th birthday four years ago, Aperol officially made it into the Oxford English Dictionary, Aperol is defined as: "A proprietary name for: an orange-coloured Italian aperitif flavoured with gentian, rhubarb, and a variety of herbs and roots." There are two different ways to make an Aperol spritz. There’s the 3:2:1 method and 1:1 method – this refers to the Prosecco to Aperol ratio.