The Aperol spritz is one of the most successful marketing phenomena of modern times. Given a huge publicity push only six years ago, it’s now one of the world’s most popular cocktails, instantly recognisable by its look-at-me-look-at-me, neon-orange colour (ideal for the Instagram age, don’t you know). It’s found on almost every drinks list, from the swankiest of hotel bars to the grubbiest of backstreet boozers.
It’s an easy drink to like, too, especially in the sunshine. Refreshing and with a gentle, appetising bitterness, it’s also very simple to make – the classic recipe is a memorable 3:2:1 (three parts prosecco to two of Aperol and one of soda), and served over ice in a wine glass or tumbler. But Aperol is not the only base for a spritz, and some (myself included) think many of the alternatives make a better, more sophisticated choice to toast the tail end of summer.
