In light of a certain New York Times article that got the cocktail-making and cocktail-drinking world fired up, the Aperol Spritz is seemingly hotter than ever. But who knew there was a way to make it cooler?
Move over, Frosé - this season, it's all about the Frozen Aperol Spritz. The geniuses over at Plated have concocted the ideal summertime version of the chic aperitif that you can DIY. But don't worry, if you're too lazy to experiment yourself, you can always stop by Brooklyn hot spot The Springs for one of their house-made slushies.
Frozen Aperol Spritz
3 ounces Prosecco
1 ounces Aperol
1 cup granulated sugar
8–10 ounces ice
1. Halve lemons and oranges; cut .5 orange into slices for serving. In a large bowl, stir together Prosecco, Aperol, juice of 2 lemons, and juice of remaining oranges to combine.
2. In a small pot, combine 1 cup granulated sugar and 1 cup water and place over low heat. Bring to a simmer and cook until syrup is translucent, 3–4 minutes. Remove from heat and set aside to cool.
3. Once simple syrup has cooled, in a blender or food processor, combine Prosecco-Aperol mixture, 1 ounce simple syrup (or use less, if desired), and ice. Save remaining simple syrup for your next happy hour. Pulse until ice is slushy and mixture is fully combined. Pour into glasses. Garnish with orange slices. Enjoy!
[Photo via Plated]