Two super refreshing low-calorie spritz for the holidays
As the holidays approach and the stress builds, so does our desire to quench thirst during such upcoming social occasions — just without taking in too many calories. Our latest favorite bar item? The traditional Northern Italian aperitif, Aperol. It is equal parts glamorous, refreshing and well, vibrantly pretty. It’s fizzy cocktails are light and super easy to make when hosting a brunch, holiday party or happy hour.
For us, an Aperol Spritz is essentially a lite adult soda that is soft and tickles the palate with hints of grapefruit and orange. (Those who prefer things more on the bitter side, Aperol’s bigger bolder brother is Campari.)
4 1/4 ounces Prosecco
2 1/2 ounces Aperol
3/4 ounce club soda
1 orange wheel for garnish
Fill a tall glass or flute with ice. Pour the prosecco over, then add Aperol and club soda. Garnish with an orange wheel.
With our growing love for Aperol comes our curiosity for fun other recipes beyond the class. Last time we were in Brooklyn and ate at Prime Meats we had The Rosemary, Baby! created by their bar director, Damon Boelte. Note: This recipe is a bit more involved if you’re feeling like activating your inner mixologist.
for the rosemary-infused Aperol:
1 bottle Aperol
3 long sprigs fresh rosemary
for the honey syrup:
8 ounces warm water
8 ounces honey
for the punch:
18 ounces rosemary-infused Aperol
9 ounces bourbon such as Four Roses Yellow Label
6 ounces honey syrup
24 ounces sparkling wine
24 ounces seltzer
for the garnish:
grapefruit slices and additional rosemary sprigs
Place 3 long sprigs of fresh rosemary in a bottle of Aperol. Let sit for 3 hours at room temperature, strain.
Combine honey and warm water. Stir together thoroughly, or combine in a jar and shake until mixed.
Mix rosemary-infused Aperol, bourbon, and honey syrup in a punch bowl. Top with sparkling wine and seltzer. Garnish with grapefruit slices and rosemary sprigs and serve with ice.