These Terms and Conditions prevail in the event of any conflict or inconsistency with any other communications, including advertising or promotional materials. Entry instructions are deemed to form part of the terms and conditions and by participating all entrants will be deemed to have accepted and be bound by the terms and conditions. Please retain a copy for your information. Serve it with light Italian or Mediterranean-style nibbles. I mentioned my favorite burrata platter earlier, but antipasto skewers, a simple tomato bruschetta, or a plate of whipped feta with a side of pita chips are all good ideas! If you want to serve a little something sweet and salty, try melons wrapped in prosciutto.

Prosecco – the perfect mixer for an Aperol Spritz. A freshly opened bottle will always achieve the best flavour and the right amount of bubbles. As written, your Aperol spritz is around 11 percent alcohol content by volume (Aperol is 11% ABV and Prosecco is 12%). To make it even lower in alcohol content, use proportionally more club soda and less Aperol and Prosecco.I suppose it's complicated, like everything involving fine taste in Italy seems to be. However, 85% of Italians agree on one thing: they can't give up the habit of aperitivo at least once a month. There are two different ways to make an Aperol spritz. There’s the 3:2:1 method and 1:1 method – this refers to the Prosecco to Aperol ratio.

The aperol spritz is commonly served as an apéritif. Apéritifs are designed to be served before a meal to stimulate the appetite. They’re typically lightly alcoholic and more dry than sweet. The mixture came out fizzing and was the palest of the bunch. When it came to the taste test, it was hard to compare, as the Bitterol tasted completely different to the homemade spritzes. It was way too sweet for my liking, like a rose wine. There was still a tangy undertone but it wasn't as bitter as the others. Sadly, it just didn't compare. Which one was best? To make this aperol spritz recipe, simply fill a wine glass with ice (almost to the top of the glass). Pour in 1 ½ ounces fresh orange juice (if using), and equal parts Aperol and dry prosecco (about 3 ounces each).You can skip this if you don’t have it, but an orange slice is the classic garnish for an Aperol spritz. If, like my mum, you've never heard of Aperol until now - it's an Italian bitter apéritif, known for its distinctive bright orange colour and unique bittersweet taste. In my non-expert opinion, it tastes like boozy orange peel, but add it to prosecco with a splash of soda water and it creates something magical... Aperol Spritz. It’s just a splash, but don’t be tempted to skimp on the soda in your Aperol Spritz as it works wonders for the finished drink.“By adding soda water, we replace the carbonation that gets lost whilst pouring Prosecco and stirring the drink. Aperol’s bitter notes can take some getting used to, so you can reduce the bitterness by using less Aperol and more Prosecco. Make it less boozy