The Aperol Spritz, a popular cocktail, has its roots in ancient Greek practices of watering down wine and evolved in 19th-century Italy. As Austrians sought to lighten heavy Italian wines, they introduced the concept of the spritz by adding water, which ultimately led to the incorporation of fortified wines and mixers like amaro and soda. The Aperol version, developed in the 1950s by the Barbieri brothers, revolutionized the drink, particularly when Prosecco was added in the 1970s, creating a sweeter and more vibrant flavor profile that has continued to win fans globally.
The Aperol Spritz, made with Prosecco, Aperol, and soda water, evolved from the historical practice of diluting wine, gaining popularity since the 19th century.
The drink’s origins trace back to ancient Greece, evolving through cultural exchanges in Italy, where it transformed into a lighter cocktail alternative.
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