Cheers to Ayesha! We’re celebrating our founder’s birthday with a fresh take on a classic.
Spring is the perfect excuse (not that we needed one!) for an Aperol Spritz and its refreshing flavors. Our tweak includes blood orange juice that gives this a deep red color you won’t get from the classic spritz. Making your own dehydrated citrus for the garnish is super easy, but it makes you look like a pro mixologist. You can make a large batch and store it in an airtight container to use over time.
Pour up a glass and raise a toast to our fearless leader!
Blood Orange Aperol Spritz
2 oz Aperol
1 oz club soda
1 oz blood orange juice
1 oz champagne
Ice, for serving
1 blood orange, sliced
1 lemon, sliced
1 orange, sliced
1 tbsp raw sugar
- Preheat the oven to 250 degrees. Line a sheet pan with parchment paper. Place the slices of blood orange, orange and lemon in one layer on the parchment paper. Sprinkle the sugar over the slices. Bake for 1-2 hours until the slices have dehydrated and the sugar has crystallized.
- In a cocktail glass, add Aperol and blood orange juice. Stir to mix. Add club soda and top with champagne. Add ice to the glass and stir to combine. Garnish with dehydrated citrus slices and enjoy.