Aperol Aperitivo Liqueur may be Italian by origin, but in France, it’s practically a national obsession. With its eye-catching orange hue and bittersweet blend of citrus, herbs, and spice, Aperol has become a staple in French cafés and bars. The iconic Aperol Spritz is a fixture of apéro culture sipped leisurely before dinner across Paris and the Riviera and has become my new go-to cocktail. Light, refreshing, and effortlessly chic, it captures the laid-back elegance the French do so well. Bartenders in France are also using Aperol in inventive ways, even serving it in modern American cocktail recipes like the Paper Plane, created by renowned New York bartender Sam Ross. Aperol brings a splash of sunshine and joie de vivre to your glass!
Aperol Spritz
Ingredients:
- 3 oz Prosecco
- 2 oz Aperol
- 1 oz soda water (or to taste)
- Orange slice, for garnish
- Ice
Instructions:
- Fill a large wine glass with ice.
- Pour in the Prosecco, then Aperol.
- Top with a splash of soda water.
- Gently stir to combine.
- Garnish with an orange slice.
Tip: The order matters! Pouring Prosecco first helps preserve its bubbles.
Ratio trick: 3 parts Prosecco, 2 parts Aperol, 1 part soda—easy to remember, hard to forget. Santé!
Paper Plane
Ingredients (equal parts):
- ¾ oz bourbon
- ¾ oz Aperol
- ¾ oz Amaro Nonino
- ¾ oz fresh lemon juice
Instructions:
- Add all ingredients to a shaker with ice.
- Shake well until chilled (about 10–15 seconds).
- Strain into a chilled coupe glass.
- Garnish with a lemon twist or leave it clean and simple.
Tip: Don’t overshake the drink: You want it cold, but not watery.