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The classic Aperol Spritz’s cool younger sibling has arrived, and it’s a ripper.
About the cocktail
Let us be clear: the classic Aperol Spritz is a perfect cocktail. It is a best-in-class beverage for sun-soaked arvos and makes for excellent aperitivo-hour Instagram fodder. But this version takes things up a notch, trading its usual bubbly finesse for something cooler, frostier and even more fabulous. Enter the Frozen Aperol Spritz – an icy twist on the cult-favourite cocktail that’s sure to inject a little something special into your summer sip-list. Think of it as the OG Aperol Spritz’s cooler sibling – the one who shows up fashionably late to brunch in sunglasses, hair tousled just so, and wearing a mischievous grin. All the signature elements are still there: the vibrant Aperol, the effervescent prosecco and that bittersweet orange magic. But now, with the traditional soda water getting subbed out for fresh OJ, it gets frosted over into a refreshingly icy cocktail. And it practically demands to be enjoyed in good company, over gossip, and preferably under the shade of a big palm tree. The best part? You don’t need any fancy gear or a degree in mixology to whip this up. Just a blender, a handful of ice, and a good sense of adventure. So, grab your all-important bitter liqueur Aperol, pour in the fizz, and give your next Spritz sesh the blender treatment. After all, what’s cooler than being cool? Ice cold (with compliments to Andre 3000, of course).
Watch: How to make a Frozen Aperol Spritz
Ingredients
240mL Aperol 240mL orange juice 360mL prosecco or other sparkling wine 2 cups ice Glass: wine, coupe or rocks glass Garnish: halved orange slices
Method
Add all ingredients to a blender Blitz until smooth; you might need to add extra ice to achieve the right consistency Pour into your glasses and garnish with orange
Dan’s top tips
No cocktail template is as versatile as the Spritz. Likewise, the genius masterstroke of chucking one in a blender. And if your Spritz preferences go beyond this Aperol-driven classic, don’t be afraid to give them the blender treatment as well. Most Spritzes will translate equally as well in icy form, but our advice is to stick to the sweeter side of the aperitif and digestif spectrum. The nuanced flavour profiles of dry or bitter liqueurs could fall flat in this context. For best results, stick to variations like the Limoncello Spritz or Hugo Spritz.
image credits: Shelley Horan (photography), Raye Scerri (videography), Bridget Wald (styling), LSS (production)
