Look for the passion fruit juice in the boxed juice section of your grocery store—our favorite brand is Ceres. It’s got the perfect sweet-sour flavor to bridge the gap between the fruity wine and slightly bitter Aperol.
- ¾ cup passion fruit juice, chilled
- 1 750ml bottle sparkling rosé, chilled
- Ruby red grapefruit wedges (for serving)
Whisk passion fruit juice, Aperol, lime juice, and sugar in a large pitcher until sugar is dissolved. Stir in rosé.
Serve spritz in large ice-filled wine glasses. Garnish with a grapefruit wedge.
It's as Pink as Bubblicious and it's the Drink of the SummerReviews SectionI made this as a single serving using 3 parts cava, 2 parts passionfruit juice and 1.5 parts aperol and it was pretty delicious! Not sure I'd go to the bother of adding lime and sugar.AnonymousIthaca, NY09/29/18
Frosé (Frozen Rosé) Aperol Spritz Cocktail RecipeNot gonna lie: I've been on the fence about the whole Frosé trend. Maybe it's because I'm impatient and don't want to wait for my Rosé to .
Not gonna lie: I've been on the fence about the whole Frosé trend. Maybe it's because I'm impatient and don't want to wait for my Rosé to freeze. Or maybe because every version or Frosé that I've had has been seriously sweet (if you know of a non-sweet version in LA, lmk!), but so far I haven't been into it. But what that bright pink color immediately made me think of?
An Aperol Spritz which meant, of course, that I went into the kitchen and tried to remake it ASAP. So, here it is, not quite as sweet as a Frosé, even brighter pink, and pretty freaking delicious.
Crash Course: The Best Food to Pair with an Aperol Spritz
Vibrantly orange and delightfully effervescent, the Italian-born aperol spritz is the perfect drink to make if you don’t know a thing about cocktails but still want to impress your in-laws. (And it’s relatively low in alcohol — 11 percent — so you can have a few without falling on your butt.)
The aperol spritz (also called a spritz Veneziano) is named after the key ingredient, aperol. Made from gentian root, rhubarb, and cinchona, aperol is known for its bittersweet flavor.
The liqueur was created by Italian brothers Silvio and Luigi Barbieri in 1919, but the cocktail we know and love rose to fame in the 1950s when Italian socialites took notice of the drink’s irresistible aesthetic. With the help of their notoriety, the aperol spritz was anointed to cocktail glory.
Today, the aperol spritz is still the No. 1 choice for happy hours all over Italy and beyond. And while the drink recently took heat for being “not good” from the high and mighty New York Times, we’re all here for the aperol spritz’s unapologetically frivolous nature.
If you’re jonesing to start your evening imbibing something a little sweet, bubbly, and refreshing, here’s your complete rundown on the aperol spritz: the traditional recipe, yummy variations, and epic aperitivo food pairings that will transport you immediately to a piazza in Venice.
The aperol spritz is super simple to whip together. It requires just four ingredients and a bodacious glass (yes, this is necessary) for serving. The “3-2-1” proportions also happen to be very easy to remember on the fly.
- Add ice to your wine glass.
- Pour in prosecco.
- Follow that with aperol.
- Top it off with a splash of soda water.
- Garnish with an orange slice and enjoy!
The OG aperol spritz is amazing just the way it is, but if you’re ready to switch things up, try getting creative with these delicious variations — all of which, of course, feature our Italian pal aperol.
Rosé aperol spritz
If you thought the aperol spritz couldn’t get any more summery, allow us to introduce you to the summer beverage to end them all: the rosé aperol spritz. This recipe leans hard into the rose theme with a splash of rose water and a rose petal for garnish. We have exactly zero complaints.
Strawberry ginger spritz
This variation is a bit more elaborate than the original, with muddled fresh strawberries, simple syrup, and a splash of ginger beer. The ginger brings a zippiness that plays well with the aperol’s bitterness.
The Amalfi spritz is like if the aperol spritz went on vacation to the Caribbean and decided not to come home. It maintains the aperol and prosecco elements and adds a lime and pineapple kick. This drink absolutely requires one of those little paper umbrellas.
Holiday aperol punch
For the black sheep who can’t wait for summer to be over, we found this holiday-ready aperol punch. The muddled rosemary tastes like how it feels to bundle up in your favorite sweater. The recipe is designed for making big batches, so you can stay a little tipsy all winter long.
The bittersweet aperol spritz is an aperitif at heart, which means it’s meant to rev up your appetite (Italians almost always eat while they drink). When choosing bites to serve with your cocktail, opting for small portions of salty snacks is the traditional Italian way — it makes you thirsty for more!
Meat and cheese plate
An arrangement of cured meats and cheeses makes for the ultimate happy hour food to take the edge off.
For cheeses, choose something that brings out the bittersweet flavors of the cocktail, like Chevriou, Brillat-Savarin, or Rove des Garrigues. Meatwise, you can’t go wrong with salty prosciutto or salami.
Yes, seriously — the light and salty crunch of this lowbrow nosh actually makes for an excellent pairing with a spritz.
Smoked salmon crostini
This bite-size appetizer, which features baked bite-size baguette brushed with olive oil, cream cheese, and smoked salmon topped with lemon and dill, will really complement the light, bitter flavors in the aperol spritz without overpowering it. Plus, it looks elegant (just like the drink).
This traditional Venetian array of small side dishes meant to be eaten with fingers or toothpicks makes the perfect accompaniment to a late afternoon spritz on the porch. Think: olives, nuts, hard-boiled egg halves, calamari, artichoke hearts, and tiny sandwiches with meats, seafood, and veggies.
While the aperol spritz is really supposed to be an aperitif, the cocktail has begun popping up all over American brunch menus right alongside the mimosa and Bloody Mary. So we say order the fried egg and focaccia sandwich, sip away, and enjoy your Sunday.
Rosé-Aperol Spritz with Fresh Mint
For me, the most used is probably NOTES. I bet I’ve written a novel based on my scroll history. I also use Canva, Podcast, Amazon, and Nanit at least every other hour. Basically I’m either editing photos, ordering stuff from Amazon, or checking in on Charlie all while listening to a Podcast.
Speaking of podcasts, what are some of your favorites right now? I love my friend Liz’s podcast: Irie Lemon Podcast. It’s about business, life, etc. Also, still loving Joe Rogan. Always.
I think it’s fascinating that people think you need to agree with either the right or the left when it comes to educating ourselves about world issues. Joe Rogan’s interviews have basically proven that you can have a moderate approach when it comes to big topics. You just need to talk them out! Right? Right.
Anyway, if we are going to chat about big issues then this mama is going to need a cocktail! You can’t beat a crisp, cold rosé or aperol spritz during the summer months. BUT! What if we combined them to make one delicious, festive drink: Enter, Rosé-Aperol Spritz with Fresh Mint.
Simply mix a few ingredients together like passion fruit, lime juice, aperol, and rose. I noted in the ingredients list that passion fruit juice typically comes in a carton versus a glass jar in the juice section. If you can’t find passion fruit I would try grapefruit juice or something with a tart flavor.
Once you’ve got everything mixed together, fill a few glasses with ice, and pour! Cheers, friends!
Rosé Aperol Spritz
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Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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Rosé Aperol Spritz
This past weekend, my parents threw a surprise birthday party for my sister, and asked that I make a “punch” for the party. I’m not exactly a punch fan, but I love big batch cocktails, especially this recipe for a Rosé Aperol Spritz!
This one is perfect for the warm weather. It’s a play on a traditional Aperol Spritz, which is made with Prosecco, Aperol, and club soda.
This version, adapted from this Bon Appetit recipe, uses sparkling rosé instead of Prosecco, and “waters” it down a bit for easy drinking with some passion fruit juice and blood orange soda.
Aperol is an Italian liqueur made with oranges, gentian, rhubarb, cinchona and other ingredients that has a slightly sweet orange flavor with a touch of balanced bitterness.
Passion fruit juice can be found in the box juice section of your grocery store. Or, feel free to substitute in another juice of your choice.
Ingredients (serves 4, multiply as needed):
To make, add the passion fruit juice, Aperol, lime juice, and sugar to a pitcher. Stir until the sugar dissolves.
Add in the sparkling rosé and blood orange soda, stirring to combine.
Slice a blood orange or grapefruit into wedges and add to the pitcher.
Slice more wedges to serve with each glass.
This simple recipe makes a super refreshing cocktail that is easy to multiply as well. It was a huge hit at the party!
I love the carbonation from the sparkling rosé and soda.
This drink is on the sweeter side, so if you’d prefer it less sweet, omit the sugar, and perhaps add a bit more lime juice.
I love making this cocktail at home because it couldn’t be more simple. Here are the steps to make it:
- Add about 2 to 3 ounces of Aperol to a glass.
- And then, add a handful of ice. You want this drink to be COLD.
- Top it with a splash of sparkling water. I usually add an additional 2 ounces.
- And then, end it with a splash of sparkling wine. I like to use Prosecco. Garnish with green olives, if you like.
Rosé Aperol Spritz? Meet the updated cocktail classics you’ll be drinking all summer
Not so long ago, bitter aperitifs such as Campari and Aperol were little more than dust gatherers at the back of your parents&rsquo drinks cupboard. Fortunately, we realised a few years back that despite our shoddy summers, aperitivo hour should definitely be a thing in the UK and our obsession took off in style, with Negronis and Spritzes all over the shop.
Much as they&rsquove become summer booze staples, it&rsquos always fun to experiment, so we went in search of a few simple twists on the summery, sunshine-y classics we know and love.
Scroll through our gallery below for your new favourites, such as the Rosé Aperol Spritz, the Aperoni, the Scotch-jito, a pimped-up Daiquiri and a frankly fabulous sorbet update for your go-to glass of prosecco.
This is a simple take on the classic Piña Colada, swapping cream for a lighter version made with Koko Kanu coconut rum.
50ml Koko Kanu
50ml pineapple juice
Method: Add all ingredients to a boston shaker with ice. Shake and double strain into a chilled coupe or Martini glass. Garnish with a sprinkle of nutmeg.
Meet the rosé Aperol spritz, the new summer cocktail du jour
Summer: the season of lazy, carefree days. One in which the decisions should be no more difficult than deciding between a refreshing Aperol spritz or a crisp glass (or cold can) of rosé.
But lest even that kind of pondering is a tad too strenuous, here is a divine solution: The Rosé Aperol Spritz. Created by our friends at Bon Appétit, the newfangled concoction combines the season’s two most quintessential tipples into one gorgeous, rosy-hued super-cocktail. The stuff of legend, of dreams.
The magazine’s version, in addition to substituting sparkling rosé for Prosecco, features a splash of passion fruit juice and a squeeze of lime “to balance the bitterness of the Aperol” and to add “tartness.” But if you—or your bartender—are low on passion fruit juice or sparkling rosé, no worries. You can still partake in this extraordinary, soon-to-be-everywhere summer libation. Non-sparkling rosé works just fine and—as was customary when spritzes were originally created in Italy’s Veneto region back in the 1800s—can be supplemented with a splash of soda water for a refreshing bit of fizz. But you don’t even really need that. It can easily be made with a non-fizzy rosé, like La Spinetta’s Il Rosé di Casanova 2016 which, even with its lack of spritzy-ness, is still plenty delightful.
ROSÉ APEROL SPRITZ
- Ice and a slice of orange, pink grapefruit, or peel for garnish
- 3 parts sparkling rosé (try Franciacorta) or just regular rosé
- 2 parts Aperol
- splash soda (if desired)
Add ice to the glass, then pour in wine and the Aperol, and add a splash of soda. Top with garnish.
MORE: White Wine Slushie Recipes to Make Before the Summer Ends
Though Aperol is the most commonly used liqueur on this side of the pond, you can also switch things up by adding Campari or Cynar instead. Once you master the basics, though, it’s time to experiment!
All three liqueurs pair beautifully with fresh citrus, herbs and fruit. Berries help tame the bitterness of the liqueur, while the acidity of lemon or lime opens the flavors right up. The one true constant? Make sure the drink is fizzy and ice-cold.