The Aperol Spritz has become something of a liquid phenomenon over the last few years, labelled as “drink of the summer” by Refinery29 in 2019. But what about those who don’t drink alcohol? What is an equally-zingy alternative?
Originally from Italy, an Aperol Spritz consists of Aperol, Prosecco, soda water and orange slices. In its homeland, the Aperol Spritz has always been a staple; enjoyed by many while sitting in the sunshine with a meal. In the UK, whether you’re in a pub garden or in a restaurant, it’s safe to say that an Aperol Spritz will be on the menu.
The orange liquor was invented in 1919 by the Barbieri brothers and taken over in 2003 by the Campari Group. In the years since, the addition of a ‘spritz’ (soda water or Prosecco, or both) gave the now-iconic drink its name.
Although a wine-based cocktail, Aperol’s own recipe has remained a closely-guarded secret since its creation. It is, however, known to include oranges and rhubarb. Our Blood Orange Bev replicates that iconic bitter-sweet flavour and ensures the distinctive orange colour is not lost.
This mocktail is perfect for a hot summer’s day, but will go down equally well as an evening tipple. Santé!
Things you’ll need (serves one):
- One can of ginger beer
- Mint
- Blood orange juice
- Ice, cubed
- A large wine glass
- A straw
- Optional blood orange
How to make a Blood Orange Bev:
Like an Aperol Spritz, this mocktail is simple and easy to make. No bartending skills are required.
Half-fill your large wine glass with ice, to ensure your drink is as cold as possible.
Then, add in your desired amount of mint, but be aware that adding too much could overpower the fruity flavours.
Once you are satisfied, add in three-quarters of a can of ginger beer. Then, add enough blood orange juice to fill the class. Stir the drink thoroughly with your straw to combine the flavours. To add an extra splash of colour and taste, use a large slice of blood orange as a garnish.
Top tip: keep your ginger beer and blood orange juice in the fridge before serving: this mocktail is best served cold!
Top tip: to replicate the bitterness of an Aperol Spritz, add an extra glug of ginger beer to the top.
Featured Picture: Joe Coughlan, Picture Editor: Charlotte Doyle