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Judy Keegan posted an update
My second cocktail from the “Cocktail Basics:25 Classic Cocktails course, this is the Aperol Spritz. I apologise for not having the correct glassware to serve it in or the garnish but I have to utelise the products that I have got on hand.
I ended up adding some simple sugar syrup to the beverage as it was a little dry and bitter for my personal tastes.
Beatriz Torija, Kevin Godbee and 5 others7 Comments-
Level:
Sous Chef
Looks great! Aperol Spritz is one of my absolute favorite summer drinks. It’s just so refreshing. I love your idea of adjusting it with sugar syrup to fit your taste. If you ever add a splash of passion fruit syrup, it takes it to another dimension… tropical, bright, and dangerously easy to sip! 🍹
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@lanamihajlovic sounds dangerous, i am going to have to try the passionfruit syrup.
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Level:
Sous Chef
@judyrusselllive-com-au I discovered it for the first time last year on the island of Thassos in Greece. As soon as I got home, I immediately bought a bottle of Passion Fruit syrup 😁
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Level:
Sous Chef
Pues que bien, aunque la copa no sea la indicada
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I had them in a similar glass in Italy. What is the proper glass?
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@kevin-godbee , forgive me for my mistake. I have looked at the glassware in the photo that accompanied the cocktails recipe, its the same style of long stemmed glass, just a different shape, more angular. Here is what I found out when I googled what the correct serving vessel is, and you are correct.
The proper style of glass for serving an Aperol Spritz is traditionally a large wine glass, often referred to as a stemmed white wine glass or balloon glass. The key features are:
• Wide bowl: Allows room for ice, garnishes, and proper aeration of the drink’s aromas.
• Clear glass: Essential to showcase the vibrant orange hue.
• Sturdy stem: Keeps the drink cool by preventing hand warmth from transferring to the glass.
Some modern takes use stemless wine glasses or even copa-style balloon glasses, but the classic presentation leans toward the elegant, stemmed variety. It’s all about balancing aesthetics with function—just like plating a dish beautifully without compromising flavor
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Thats the one from the recipe.
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