Tropical SpritzEdit Post
Contributed by on Jun 19, 2019
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DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, The Gastronom offers a tropical spritz.
There has a been a bit of controversy about the Aperol Spritz recently! Did you read the infamous New York Times article where they declared the Spritz a bust? Whether you think it's good or bad, the spritz is popular in the summer for one good reason, its delicious!
There great ways to make a delicious spritz, even with different flavors! You can use different aperitifs, different bubbly toppers, and even garnishes (we went with flowers), there are so many options!
A traditional spritz is Aperol, prosecco and sparkling water. We were feeling all tropical at our house lately, so that is what we went with for our spritz! We brought in the flavors of pineapple and coconut for an island getaway!
We first grilled some pineapple wedges and then pureed the the pineapple. We put the pineapple puree into the Aperol and let it infuse for 24 hours. After 24 hours, strain out the pineapple puree from the Aperol. Boom, Pineapple Aperol!
Sticking with the tropical theme we combined the grilled pineapple infused Aperol with some coconut water, and then added some strawberry simple syrup. We then topped it with some Brut Champagne as to not make it too sweet.
Cheers, and enjoy a great spritz this summer!
- 2 oz Grilled Pineapple Infused Aperol
- 1 oz Coconut Water
- .25 oz Strawberry Simple Syrup
- 3-4 oz Brut Champagne
Combine Aperol, coconut water and simple syrup in a mixing glass with ice, stir to chill. Strain into a cordial glass or a wine glass. Top with champagne.