Name: Aperol Spritz
Total time: PLACEHOLDER
Ingredients: 3 ounces dry sparkling wine , such as prosecco or cava, chilled; 2 ounces Aperol; 1 ounce seltzer , chilled; Brine-cured green olives; Strip of orange peel

Why This Recipe Works

The spritz's popularity explosion has generated countless variations made with various ingredients, but we went back to the source for our Aperol Spritz, using the three original components: Aperol, prosecco, and seltzer, gently stirred so as not to lose the fizzy splendor. (Cava or another dry sparkling wine also works well here.) When creating our version, we experimented with different proportions, but tasters agreed that adding 3 parts sparkling wine, along with 2 parts Aperol and 1 part seltzer, achieved the most balanced and complex flavor. Garnishes for the Aperol spritz can be the subject of passionate debate. An orange wedge or peel and green olives are traditional, but these days the olives are often left out, especially outside Italy. In the test kitchen, we appreciated the intriguing salty note a couple of green olives brought to our cocktail, but feel free to omit, if you prefer.

Instructions

Fill chilled wine glass halfway with ice. Add wine, Aperol, and seltzer. Using bar spoon, gently lift mixture from bottom of glass to top to combine. Top with additional ice and garnish with olives, if using. Pinch orange peel over drink and rub outer edge of glass with peel, then garnish with olives and orange peel and serve.