Master The Classics: Aperol Spritz
Тәжірибелік нұсқаулар және стиль
The origin of the Spritz dates back to 1805 during the Napoleonic wars. In the years following the end of those wars the Austro-Hungarian empire took ownership of the Veneto region of Italy, where Venice is located. The Austrians held that region for the next 50 years and developed a custom of adding a splash or in German a “Spritz” of water to the local wine. Fast forward to 1919 and Aperol was born. It gained popularity over the course of the 1920’s as it was marketed to the health conscious italian as a great way to drink and stay fit (sound familiar?) but it wasn’t until the 1950’s that Aperol started to capitalize on the idea of the “Spritz.” This is the decade when Aperol created the iconic drink but it still wasn’t until 2003 when Campari bought Aperol out that the spritz became the worldwide phenomenon and household name. I chose this drink because this is the month where we go ravenous for brunch drinks and low ABV cocktails to make us feel better about breaking our Resolutions. Enjoy!
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Here's The Specs:
Aperol Spritz
2oz (60ml) Aperol
3oz Prosecco
Splash Soda Water
Orange Wedge
Glassware: Wine Glass (from West Elm)
Пікірлер: 83
As an Italian, Spritz is part of my culture and protagonist of many brunches and aperitivo. Thank you Leandro for bringing this to the channel, keep up the good work!
The forgetting something part of the video is what makes it great. Unique to you.
This was my first 'cocktail youtube' video and I can't believe it. Since March I've read 5 books and watched hours and hours of youtube, damn near all of your, Greg's, and Steve's videos.
I used to add couple dashes of citrus bitter, goes very well
I love the color of aperol and campari
Educated Barfly is like if Christopher Guest had a youtube channel. I'm not sure "Marius" exists. You guys are goofs and I love you.
Such an easy and great drink
I find that using a serrated bread knife works much better for cutting citrus.
This drink has inspired me to experiment with all those Amari I have on the top shelf. Some need a splash of simple syrup. But replacing the Aperol with Ramazzotti, or Amaro CioCharo, or Cynar or whatever is setting up there makes for an interesting lower ABV refreshing drink.
master the classics: how to cut an orange xD
@vincentseth7960
3 жыл бұрын
pro trick: watch series on Flixzone. I've been using it for watching a lot of movies lately.
@magnusrayan498
3 жыл бұрын
@Vincent Seth Yea, have been using Flixzone for years myself =)
@reignhugo7245
3 жыл бұрын
@Vincent Seth yea, I have been watching on flixzone for years myself :)
My favorite!
"Garnish Nazi" is my new favourite phrase.
This is usually my go to drink when I'm at a good Italian restaurant, because I'm not much of a wine drinker.
The spritzer, which is just white wine with soda water, is basically our national drink at this point. It's so popular that the former mayor of Vienna, Michael Häupl, is known for drinking a ton of them, but really every Austrian does ^^ I never knew where exactly it actually came from tho, so thanks for that 😁
Use Bitterol instead of Aperol for a better/ bitter taste! (Bought from Lidl)
Awesome cocktail Leandro!
Thanks for the drink sir.👍🏼👍🏼
Sharp knife, sharp orange slices!
Pro tip: if your bar uses wine glasses with 150ml pour lines (standard pour for a glass of wine here in Australia) just measure 60ml Aperol then top with Prosecco to the fill line (90ml), add soda and then ice and garnish.
@BullzEyeXL
5 жыл бұрын
Thank you for the tip Robbie!
How to store cinzano pro spritz? And how to store Aperol?
I dont know why.. but when he says Marius at 5:12. The pitch of his voice kills me 😂😂🤘🏼🤘🏼. Love it hahahaha
@ConScortis
5 жыл бұрын
My favourite bit was the "oop" at around 4.05
Prove to our esteemed host just how easy remembering stuff is by not forgetting to like this video and subscribe to the channel. 😉
I love how mad excited you get when he shakes his head no 😂😂
Leandro, listen to me: put aside the orange and take one big juicy olive (with a long stick)! It changes everything. That is a typical venetian tradition and many people don't know it but it is the real way to taste our drink!
Instead of slices, cut the orange in wedges. Much easier much better! Funny recipe though!
Indeed worthy of being a classic, just made this so I can pretend to be of a more active lifestyle.
I love love love this summer drink. I could drink it all day and night. I actually have a question for you. When I was in Venice and always asked for this drink they would always add a green stuffed olive along with the orange peel. Is it just in Venice that they do this? And why? Btw I always took it out and ate it separately. And it was at all restaurants and bars. Cheers!
What’s the difference between a cocktail and a mixed drink?
@TheEducatedBarfly
5 жыл бұрын
Gunther Higgenbottom there really isn’t one I just have a hard time calling highballs or spritzes “cocktails” but that’s just me being...
I love it if you forget something. Human like the rest of us!
I am glad to see that I'm not the only one who is struggling with keeping my citrus wheels evenly cut...:/ Does anyone have a trick to cut them evenly?
@TheEducatedBarfly
4 жыл бұрын
Mandolin
@neoroman0510
4 жыл бұрын
@@TheEducatedBarfly Sounds about right. Thank you!
What's that crackling noise? No leaf blower sounds...just crackling
Wearing a matching apron. How classy.
Not sure what the weather is like in Venice now, but I'm sure it's nicer than New York or even western NC. Also, Aperol isn't _that_ bitter, right?
@BullzEyeXL
5 жыл бұрын
Alot switter than campari imo
Love the vids but please explain what each ingredient is. I watch this video precisely because I don't know what Aperol is.
@ffclu
4 жыл бұрын
Aperol is an orange bitter liqour from Italy. It get's the bitterness from using different roots and bark from plants, herbs (gentian, cinchona, etc.) and citrus peels while the fresh orange flavor comes from using four different types of orange as well as some rhubarb. The recipe is obviously secret but there are some stuff that we do know. Two other tips when making a perfect Aperol Spritz: 1. ALWAYS pour the prosecco first (you can put your ice in the glass before, thats ok)! Poruring carbonated wine onto a thicker liqour will make the wine bubble a lot therefore losing its carbonation. It will also most likely sit on top of the Aperol meaning you'd have to stir the drink to really get it mixed, again reducing the amount of carbonation in the final drink. :) 2. I would recommend more ice cubes! The more ice you put in the drink, the colder the drink gets, hence the ice will melt slower and your drink gets less diluted (dilution being when ice melts and turns into water in your drink). Also keeping the drink as cold as possible will again save more carbonation, making your drink better for a lot longer. Top it off with a splash of soda water (Spritz coming from the dutch/german language meaning a splash) which will add carbonation and balance the drink. Put a slice of orange IN the drink to get some fresh orange flavors that really will bring out the orange taste notes in the Aperol. Now you have yourself a perfect Aperol Spritz, and hopefully your new favorite :) Prosecca is basically sparkling wine that is made in the northern part of Italy. In an Aperol Spritz it is recommended to us a "spumante" prosecco because it will be a lot more sparkling than a frizzante style prosecco. Try to stay away from any sweet sparkling wines as well. :) The soda should be without flavor. Preferably just cabonated/sparkling water would be the best. Even if just from your home streamer, if you can get enough bubbles in it. This will balance the sweet and bitter taste while adding some extra fizz to your spritz.
Personally, I hate it when people put ice first and then Aperol followed by prosseco and soda. If you are making it in a typical wine glass (most bars do not have Aperols Glass for the spritz) i would suggest you to put the aperol then prosecco and soda. It mixes the aperol with soda and prosecco quite well compared to poured over ice which layers the drink and you have to stir to get the consistent aperol mixture.
Hey mate, I noticed that you deleted the Ward 8 video. Why is that? Did I miss something?
@TheEducatedBarfly
5 жыл бұрын
jp31enzo yeah there were a bunch of weird editing issues. We have to figure out why it keeps messing upIn the timeline...but it’ll be back
Forgot to mix after tonic
Take a proper large chefs knife for slick and even fruit cuts.
@chrisandersen5635
4 жыл бұрын
This! I was telling the screen this the entire time he was trying to cut the orange. The proper tool for a proper job.
skip to 2:00 for the actual recipe
Lol 🤣 no one cut the orange like that 😅
Had way too many of these in rome
They drink these in Italy like it's water.
Let's be real, as soon as you stop forgetting things the comments will instantly shift to "F-K YOU! YOU'RE REMEMBERING EVERYTHING!"
Where’s the olive ?
Get on with it!
A lot of people add a dash of lemon and sugar to lift the flavour. I was anti then, but I can see their point. Would you like this if someone made it for you?
Add a little bit of bombay to fire it up, it is addictive
That's indeed a very Austrian thing to do hhahahah... "An Spritzer bitte"
Mix it up bro 🤣
Ah fuck, he forgot something as usual
You forgot to mix.
@TheEducatedBarfly
4 жыл бұрын
You don’t really have to, I don’t like to agitate the champagne and soda
Are you angry? 🧐
@TheEducatedBarfly
4 жыл бұрын
Not angry :) The newer videos are better, no?
Love this low abv cocktail. Its important to use prosseco and not cava in my opinion. As for me cava smells and tastes like a fart lol.
Low abv. That’s hilarious. Not the way I do it. 1/3 Aperil, 2/3rds Prosecco. Fruit slice? Get the hell outta there! Soda? Why dilute it. Same for the ice. Bosh.
@TheEducatedBarfly
5 жыл бұрын
LOL
Why would you pronounce it Venéto, if, even in English, the accent is on the first vowel in Venice? Double check with a grandparent or something first lol (Just teasing 🤓)
@rafaelnardiiii
5 жыл бұрын
Pietro Del Franco those fake italians
@CarlosSempereChen
5 жыл бұрын
When in doubt, we (Americans, at least in the Southwest) tend to use Spanish accentuation rules because we’re more familiar with it.
@JamesSmith-qv9qo
5 жыл бұрын
Listen to Americans pronounce “Modena”. Many say Mo-Day-Na, Very strange...
No no no no no no.......NO! Take out the Proseco and use the same measure of Bombay Sapphire! THAT'S a winning beverage!!!
So much talking for a three Ingredient drink 🤦🏽♀️🤦🏽♀️🤦🏽♀️🤦🏽♀️🤦🏽♀️🤦🏽♀️
Gosh,you speak too much!!
@TheEducatedBarfly
4 жыл бұрын
Nah. 😂
Ok I think I’ve waited enough to say... Love the videos but for crying out loud, wash your hair and get a haircut. Thank you!
@TheEducatedBarfly
5 жыл бұрын
Charlie Santiago it’s clean. I just put soul glo in it.