If you haven't had an Aperol Spritz, one WHY NOT and two you gotta try it!! An Aperol Spritz in so perfect for summer, easy to make and a crowd pleaser! If you have a dinner party or are out to dinner, this is the perfect way to start the meal, the slight bitterness of the Aperol gets your tastes buds salivating and ready to devour food! I make and drink Aperol Spritzes all the time and instead of the traditional way of making them, I wanted to have a little fun! One of my favorite things in the world is anything Disney and to me Disney is part of my life and I will always be fascinated by its magic! Around this time of the year I always think about Walt Disney and how he had such an incredible vision of making the world's greatest amusement park and how he did it solely to make people feel young, happy and carefree! Coming up is Disneyland's Anniversary and what better way to make Walt smile then a drink to cheers with family and friends and that has a little Disney Magic! M-I-C-K-E-Y M-O-U-S-E! Enjoy!
- 1 1/2-2 oz. Aperol or 3-4 Mickey Mouse or anything fun shaped Aperol ice cubes! (Instructions below)
- 3-4 oz. Bele Casel Prosecco Col Fondo
- Splash of Club Soda (I used La Croix Pamplemousse)
To make the Aperol ice cubes pour in equal parts water to Aperol and fill up an ice tray and freeze overnight. The next day when you are ready to serve! Put 3-4 Aperol ice cubes in a glass and top with 3-4 oz. of prosecco and a splash of club soda, an orange wheel and Bibidi Bobbiti Boo the coolest Aperol Spritz ever! If you don't make Aperol ice cubes then just pour 1 1/2-2 oz. Aperol in your glass add regular ice then add the prosecco, club soda and orange wheel. Then serve!
A little background on my preferred spirits and inclusions:
Aperol: Aperol was launched to the public in 1919 at the Padua International Fair in Italy. Created by the Barbieri brothers and very quickly became one of Italy's beloved aperitvos! Made from bitter orange peel, rhubarb, gentian root and chinchona bark. Aperol is legendary and a staple at my home bar.
Bele Casel Prosecco Col Fondo: The Ferraro family started producing wine back in 1977 in Asolo, Italy. This varietal is a creamy mineral laced dream. Col Fondo translates to "with sediment." This sparking beauty has notes of fresh fruit, bread crust and as you pour more complex notes emerge as lees are present in every bottle. This traditional method is letting the sediment stay in the bottle so it causes a cloudy effect, but don't be scared it's awesome!
Mickey Mouse Aperol ice cubes: I used a red silicone Mickey Mouse muffin tray to make the ice cubes. I bought at the World of Disney store in Downtown Disney in Disneyland, but I am sure they are available online as well!