Persimmon Aperol Spritz

Persimmon Aperol Spritz (via Aperol spritz is a classic cocktail made of sparkling wine, Aperol, and club soda or seltzer usually. And last year I found that if you order one in certain countries, it’s simply called a “spritz”. So don’t get caught saying “Aperol spritz” and looking like a total dork. 🙂

There are quite a few things to love about this drink. First, can we all agree that it’s simply gorgeous! Such a bold, beautiful orange shade from the Aperol. The second thing I love about this drink is it’s quite light. It’s often served as an aperitif (before dinner drink… so, yes please!). So it’s not overly filling or sweet. In fact I would call it pleasingly bitter, which might sound weird to some, but try it and you’ll see what I mean.

Persimmon Aperol Spritz (via Here I’ve updated this classic drink with a seasonal flavor, persimmon. The syrup for this recipe is made with pureed persimmon, so it’s quite thick and adds a little texture to your drink. It kind of reminds me of cocktails made with simple syrups that have been thickened with cornstarch or xanthan gum… kind of also bordering into sangria territory since it’s essentially fruit soaking in wine. All of which sounds really good to me. 🙂

These are a fun and festive drink to serve if you are entertaining this season—so give it a try soon!

Persimmon shrubPersimmon Aperol Spritz, makes one

6 oz. Prosecco or other sparkling white wine
1.5 oz. (one shot) Aperol
1 tablespoon persimmon syrup (recipe follows)
a splash of club soda
persimmon slices and thyme or rosemary to garnish

In a wine glass combine the wine, Aperol, and persimmon syrup. Give that a good stir to combine. Then add ice to the glass along with a splash of club soda. Garnish with a fresh cut wedge of persimmon and a sprig of thyme or rosemary and serve.

Persimmon Aperol Spritz (via syrup, makes about 1 cup

1 persimmon (about 5-6 oz.)
1/2 cup sugar
1/2 cup water

Slice off the top of the persimmon, removing any leaves or stem. Peel off the skin and cut into cubes. Combine in a small pot with the sugar and water and cook over high heat until the mixture boils. Then turn the heat down and simmer for 20 minutes until the fruit is very soft. Puree in a blender or food processor. Allow to cool before use. Store any unused syrup in an air tight jar or container in the refrigerator for up to a week.

Make yourself a cocktail this week folks! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions

  • Very pretty!
    What type of persimmon did you use for the syrup? Photograph shows an unripe Hachiya. My experience with the Hachiya is that it MUST be ripe to be used. Did you really use a Fuyu persimmon?

  • I love this idea! A lighter, sweeter (but not too sweet) spritz aperol. We live in Sicily just now and nearly every street vendor sells Persimmon -Kaki, as they are called here – so i think i’all try this tomorrow. It will make a good addition to my other Sicilian winter cocktails: Pomegrate Bellini and Grapefruit Martini ?

  • I was addicted to Spritz con Aperol when I was in Italy last year! Luckily we were with a local friend and he ordered the first for me, so I just copied what he said from then on 😉

  • There are two types of spritz actually in italia. Aperol spritz or Campari spritz, hence why you have to precise. 😉

  • That’s such a cool drink! I have a persimmon tree at home and we’re trying to use them up as much as we can because we’ve had so many this year and they’re getting ripe so quickly! I might try this but that persimmon in the pictures seem extremely green, will it work just as well with a more mature one?

  • I was wondering the same thing! You would probably need 2 Fuyu persimmons, since they are smaller…

  • This sounds delicious.

    It actually is fine to specify “aperol spritz.” I have been living in Italy for the last 6 years and if you order a spritz, they will always ask if you want it with aperol or campari.

This site uses Akismet to reduce spam. Learn how your comment data is processed.