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.
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!
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.
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.