Spring has properly sprung here in the UK (fingers crossed it stays that way), and I’ve found myself craving something a little lighter to sip in the sunshine. While a whisky highball is always a good idea — crisp, cool, and comforting — sometimes I reach for something that feels just a touch more vibrant. Enter: Aperol.
Aperol is a bright, bittersweet Italian aperitivo made with bitter orange, rhubarb, gentian, and a mix of herbs. It’s low in alcohol, high in charm, and made for warm days and good company. Most people know it from the classic Spritz, but it’s far more versatile than that. So, I’ve pulled together a few of my favorite ways to enjoy Aperol — just personal recommendations, really, based on how I like to drink it. And don’t worry, I’ve included a whisky-friendly option too.
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The Classic Aperol Spritz
Let’s start with the obvious — because it’s popular for a reason. The Aperol Spritz is bright, slightly bitter, and wonderfully fizzy. Loris Contro, Italian Icons Brand Ambassador at Campari Group UK, suggests the perfect serve:
“Enjoy your Aperol Spritz with its simple yet sophisticated 3,2,1 cocktail recipe of 75ml Prosecco, 50ml Aperol, and 25ml soda, garnished with an orange slice.”
Serve it in a big wine glass with plenty of ice, and you’ve got summer in a glass.
Aperol Highball
If you want something ultra-simple and a little lighter on the alcohol, the Aperol Highball is your friend. Just pour 60ml of Aperol over ice in a tall glass, top it with soda water to taste, and add a slice of grapefruit for garnish. It’s crisp, refreshing, and takes all of 30 seconds to make — something I find myself coming back to on warm afternoons.
Aperol Cosmo Spritz
Craving something with a little more flair? This is my take on the Cosmopolitan — a twist I like to make when I’ve got friends over and some sparkling wine on hand. It’s light, refreshing, and a real crowd-pleaser.
Ingredients:
- 30ml vodka
- 25ml Aperol
- 45ml cranberry juice (100% juice if possible)
- 15ml fresh lime juice
- 10ml simple syrup (optional)
- Sparkling wine to top
Shake the vodka, Aperol, cranberry juice, lime, and syrup over ice, then strain into a coupe or a large wine glass over fresh ice. Top with about 50–60ml of sparkling wine and garnish with an orange twist.
This cocktail hits all the right notes — tart, citrusy, lightly bitter, and incredibly refreshing. Just something I like to make when I’m after a bit of fun in the glass.
Still Want Whisky? Try This.
We are, after all, a whisky website — so it feels only right to include one for the malt lovers. This one takes a little more effort but it’s absolutely worth it.
Ingredients:
- 35ml Japanese whisky (try Toki, Hibiki, or Nikka)
- 15ml Aperol
- 15ml yuzu juice (or a lemon/lime blend)
- 10ml ginger liqueur
- Optional: a dash of orange bitters
Shake all ingredients with ice and strain into a chilled coupe or Nick & Nora glass. Garnish with a twist of grapefruit or a ribbon of candied ginger.
The result is a beautifully balanced cocktail — bittersweet, citrusy, and softly spiced, with just enough warmth from the whisky to feel grounding. It’s elegant, refreshing, and ideal when you want something a little more grown-up.
If you don’t have Japanese whisky, you can easily substitute a smooth blended scotch like Monkey Shoulder, a light Irish whiskey such as Jameson, or even a soft, approachable bourbon like Four Roses. Just steer clear of anything too smoky or heavily peated — you want something mellow and slightly fruity to complement the Aperol and citrus, not compete with it.
Enjoy With…
Of course, drinks like these deserve good company — and good snacks. Loris Contro recommends serving your Aperol cocktails with light bites and seasonal nibbles, ideally in the garden with friends. And honestly, who’s going to argue with that?
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Try prosciutto-wrapped melon for a salty-sweet bite that pairs perfectly with Aperol’s orange notes, or crostini with whipped goat’s cheese and roasted red pepper for something creamy and savory. Caprese skewers are a no-fuss, colorful crowd-pleaser, and if you’re feeling fancy, a grilled peach and burrata salad with balsamic drizzle brings both brightness and richness to the table. Even a bowl of marinated olives with orange zest and rosemary will do the trick — bold, simple, and spot-on with the herbal edge of your drink.
Keep it fresh, keep it easy, and let the Aperol do what it does best — bring everyone together.
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