Aperol, champagne and rosemary spritz

Name: Aperol, champagne and rosemary spritz
Cook time: 30 min
Yield: 1
Cuisine: Modern Australian
Ingredients: 50ml Aperol per serve; Champagne or prosecco (about 75ml per serve)

Katrina Meynink

December 12, 2019

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

easyTime:< 30 minsMakes:1

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.

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. 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