It's more in-demand than ever before, so if you don't have an Aperol spritz in your mixology repertoire, it's high time you learned to make one the right way. Chowhound recipe developer Kamaron ...

Christopher Testani for The New York Times Easy to commit to memory, this recipe follows the classic ratio of 3 parts Prosecco, 2 parts Aperol and 1 part sparkling water, but you can add another ...

We know it might seem crazy, but this combo truly is something special. Get the Kalimotxo recipe. The Aperol Spritz is an Italian classic that has an iconic bittersweetness reminiscent of burnt ...

Wet rim of a cocktail glass and roll it in the pistachios to create an inviting edge. Fill the glass with ice. Mix equal ...

It wasn't until 1919, though, that Aperol made its debut in Padua. The recipe for the orange-coloured aperitif took the Barbieri brothers seven years to perfect – and remains intact to this day.

Aperol Spritz fever took hold this summer - but there’s more to a spritz than the bright orange beverage, as these recipes will teach you. Two years ago, every bar – whether local, rooftop or ...

Look: You can have an Aperol spritz year-round and we won’t judge you. Or you can take a break from the al fresco treat and put this Aperol-scented marg into your rotation. The bright flavors of ...

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. For a sweeter-tasting cocktail, use vermouth or Aperol as the aperitif. And for a more bitter, herbaceous drink, use Campari ...

so it was inevitable that twists on the simple but oh-so-effective Aperol-soda-prosecco recipe would turn up. A version from blog girlinthelittlereadkitchen.com simply swaps the prosecco for a dry ...

The classic Italian cocktail: a combination of Aperol, sparkling wine and soda water. Sunshine in a glass and the perfect summer drink. Fill a wine glass with ice. Pour the Aperol and sparkling ...