Ask Bryan Anything About: The Aperol Spritz
Our in-house bartender (and Senior Staff Writer) explains how to make a better Aperol Spritz.
On the surface, making a drink doesn’t seem all that complicated. But there are so many details you typically don’t realize until you stand behind a bar for several thousand hours. Fortunately, Senior Staff Writer Bryan Kim has done that - and he’s here to answer all your cocktail-related questions.
Like this one, about leveling up your Aperol Spritz:
Is there a way to make an Aperol spritz a little fancier than it already is?
“I actually made an Aperol spritz the other day, then immediately started disparaging the drink to a coworker over Slack. (It was after 5pm, probably.) So I see where you’re coming from. The Aperol spritz, while refreshing, isn’t a perfect cocktail. It needs some tart citrus. Fresh grapefruit, for example, or a little lemon or lime juice (half an ounce, say). Other than that, try dialing back your Aperol by .5 ounce or so and experimenting with various amari. Try a half ounce of Campari or Montenegro. Or use a little Yellow Chartreuse, Strega, or Maraschino. And if you want to get really fancy, sub out your prosecco for Franciacorta, an Italian sparkling wine produced using the same method as Champagne. Basically - start with our guide to How To Make A Spritz, and play around with these suggestions until you find a combination you like.”
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