You may have noticed more orange and fizzy beverages on restaurant tables. Aperol Spritz, which was created back in 1919 in Italy, has quickly become the drink of the summer.
But this wasn't done by accident.
"Last month, Campari America marketing executive Melanie Batchelor told The New York Times that the company made a concerted effort to draw the American palate to the drink, starting a few years ago. Those efforts included booths at New York City summer events such as the Jazz Age Lawn Party and the Governors Ball, as well as events in the Hamptons, Los Angeles, and Palm Springs," writes "VinePair."
The recipe usually includes Aperol, Prosecco or some type of sparkling wine, and soda. It's refreshing, so it's perfect for summertime.
Not to mention, it photographs nicely., which makes it attractive for the Instagram-loving foodie who wants to show off their summer-themed beverage.
The recipe is also easy to adjust and get creative with. Making it not only attractive to diners but also to bartenders.
“The traditional Aperol Spritz is a very forgiving cocktail, in that if you are eyeballing the measurements instead of measuring it out exactly, you’ll still have a tasty drink once you’re done pouring,” said Clair McLafferty, a bartender and author of “The Classic & Craft Cocktail Recipe Book" to "VinePair." “Home bartenders should feel free to adjust it to their own personal taste. Every human has a different palate, and what is attractive to me may be disgusting to you.”
It can be served on tap, so bartenders can serve the beverage quickly.
Want to see how other restaurants are getting creative with their Aperol Spritz beverages?
Read more at "VinePair" now.