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Spritz it up! Two versions of Spritz Aperol you'll want to try

Let's talk Spritz - Spritz Aperol to be precise πŸ˜‹. We love it! Did you know the original recipe was created in 1919 by the Barbieri brothers just outside Padua, not far from Venice and the recipe has hardly changed since?

In 2003 Campari bought the brand and launched it to world fame and rightly so. A combination of plants and rhubarb, this is one bitter-sweet, citrus drink we're happy to get our hands on any day.


Traditionally it is mixed with Prosecco, sparkling water and a slice of orange but we have a couple of other options for you to try out next time you're reaching for that orange bottle...

1) Brusco-Spritz : Substitute the Prosecco for Lambrusco (our favourite is the Concerto by Medici Ermete) to give it a fruitier twist πŸ“πŸ‡


2) Moscato Spritz : if you want to tone down the bitterness of the Aperol, substitute the Prosecco for Slightly Sparkling Moscato d'Asti - add just a bit more moscato than Aperol. πŸ₯‚ We love Borgo Maragliano's La Caliera Moscato d'AstiΒ 

Top tips for enjoying your Spritz Aperol, in any version:

  • Make sure the wine you're going to mix in has been in the fridge for a few hours
  • Don't miss out the orange slice / zest - it's that extra bit of flavour that makes the difference
  • Add the ice cubes at the end otherwise the wine will lose its fizz to quick.

Of course you'll find both of the wines we suggest mixing in on our Sparkling wines section ;-)Β 

Cin Cin!!Β 

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