Composition / ingredients
Step-by-step cooking
Step 1:
The cocktail is prepared in a matter of minutes, but it is necessary to prepare ice in advance, cool the glasses and all the ingredients. Put ice in a chilled glass. The volume can be different, 200 grams per serving is recommended, I fill the glass a little more than half.
Step 2:
Pour 40 ml of Aperol - bitter with a strength of 11%. It can be replaced with a more common Campari. Bitters are a group of alcoholic beverages that have a bitter taste. That is, these are drinks based on herbs / spicy ingredients, extracts of roots, stems, leaves of plants considered medicinal / produced by infusion. The fortress can reach up to 50%, but there are bitters with a fortress of 6-20%. Bitters from him. bitter — "bitter".
Step 3:
Add 60 ml champagne. In the classic version, dry Prosecco is used, but even the classics have a lot of options, so choose according to your preference. I used semi-sweet.
Step 4:
Gently pour in 20 ml of soda. Soda is not always found here, some are replaced with a TONIC, but this is for an amateur, as there will be an additional bitterness. I replace it with Sprite, the lemon - lime taste is perfectly friendly with the orange component of the bitter Aperol. Soda can be prepared by yourself; dissolve 0.5 tsp of citric acid and 1/4 tsp of drinking soda in 250 ml of water, mix gently.
Step 5:
Decorate the glass with a slice of orange or tangerine, a slice of citrus can be added directly to the cocktail. All the components of the cocktail have different densities, so it should be lightly mixed, but since the gas bubbles quickly evaporate, it is better to provide this step to the guests. Serve immediately after cooking, drink through a straw.
For the first time a similar cocktail appeared in the middle of the XIX century in Venice after the capture of the region by the Austrian Empire.
The arriving soldiers diluted the local wines with water, as was customary in their homeland — in the Austrian Wachau Valley, which is famous for its wine-making traditions. However, at that time bitter Aperol had not yet been invented, so that drink can only be considered the progenitor of a traditional cocktail.
Since then, disputes between Italians and Austrians have not subsided: both countries consider themselves the birthplace of the drink and proudly call it national.
However, its most important ingredient, citrus bitter Aperol, is still the property of Italy. Namely— the city of Padua, where it was produced in the 20s of the last century.
The cocktail gained its popularity in the 50s, when the producers of the bitter of the same name decided to combine their product and the recipe of the already famous Austrian drink. This is how the classic Aperol Syringe was born — a mix of sparkling Prosecco wine, Aperol tincture and soda.
Calorie content of the products possible in the dish
- Cherry liqueur - 299 kcal/100g
- Baileys Liqueur - 327 kcal/100g
- Liquor - 327 kcal/100g
- Champagne dry - 64 kcal/100g
- Semisweet champagne - 88 kcal/100g
- Semi-dry champagne - 78 kcal/100g
- Champagne - 78 kcal/100g
- Ice - 0 kcal/100g
- Soda - 0 kcal/100g
