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Aperol, champagne and rosemary spritz

Katrina Meynink
Katrina Meynink

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Aperol spritzes with optional fruit-filled ice cubes.
Aperol spritzes with optional fruit-filled ice cubes. Katrina Meynink

I know Aperol divides people but I love its aromatic bitterness, intensified here with rosemary, and to be honest it just looks so freaking festive. Served over some pretentious over-sized ice cubes, this is hot summer nights in a glass.

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Ingredients

  • 50ml Aperol per serve

  • Champagne or prosecco (about 75ml per serve)

To serve

  • ice

  • 1 small sprig of rosemary per glass

  • 1-2 slices blood orange per glass

Method

  1. 1. Place a large ice cube or ice cubes in a highball glass (or tall glass wide enough to fit a giant ice cube, if using).

    2. Pour in 50ml of Aperol then top with blood orange slices.

    3. Pour over champagne or prosecco, finish with a rosemary sprig and serve.

    Tips: For the ice cubes, I used large whisky-style ice moulds. I cut slices of blood orange and edible flowers and popped them in before freezing for a pretty touch, but they don't add any flavour so if you can't be bothered, normal ice cubes will give you the same outcome.

    For a lower alcohol alternative, add a splash of soda water and/or skip the champagne altogether.

    More summer spritzes from Katrina Meynink

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/aperol-champagne-and-rosemary-spritz-20191206-h1k7tr.html