In a time where food fusion is all around and charcoal-activated croissants are the latest thing, it shouldn’t surprise you that the Aperol Spritz has found a cohort of imitators and innovators. We’re decidedly okay with it, though -- especially when the creativity pays off in spades.
“The drink invites you to DIY, and to that point, it’s a drink that’s super forgiving,” says Baiocchi. “It’s not like you mess with the ratio by a quarter of an ounce and the drink isn’t going to work. It’s sort of like, pour Prosecco on something and it tastes really good.”
Bartenders around the US are taking the revival into their own hands, offering up new takes on the classic Italian cocktail. At Bar Clacson in Los Angeles, the Clacson Spritz is a combination of Aperol, fresh lemon juice, white wine syrup -- which Baiocchi says is “pretty amazing” -- Prosecco, and soda water. Then, just when you thought the drink couldn’t get any more perfect for summer, Adam Bernbach of DC’s 2 Birds, 1 Stone came up with the blended Aperol Spritz two years ago. That’s right, it’s frozen. But it also uses orange and lime juice, vodka, and just a pinch of salt.