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Sunset Aperol Spritz

The Sunset Aperol Spritz is a vibrant, eye-catching cocktail that combines the bittersweet flavor of Aperol with the tangy sweetness of grenadine and fresh orange juice. Topped with sparkling Prosecco, this layered cocktail is perfect for celebratory occasions, delivering a refreshing and visually striking drink.

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Sunset Aperol Spritz

Sunset Aperol Spritz

Prep Time: 5 minutes
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Course: Drinks
Cuisine: American
Keyword: Aperol, aperol cocktails, grenadine, grenadine cocktails, Mint sprig, Orange, orange cocktails, orange juice,, Prosecco, prosecco cocktails, soda water
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz Aperol
  • 0.5 oz grenadine
  • 2 oz orange juice
  • Prosecco to top
  • Orange slice for garnish
  • Mint sprig for garnish

Instructions

  • Fill a tall glass with ice.
  • Pour in the Aperol and grenadine, allowing them to settle at the bottom.
  • Slowly add the orange juice over the back of a bar spoon to create a layered effect.
  • Top the drink with Prosecco for a refreshing sparkle.
  • Garnish with an orange slice and a mint sprig before serving.

Notes

Pro Tips
  • For the best presentation, pour the orange juice slowly to achieve a distinct layered effect.
  • Using chilled Prosecco and soda water will keep the drink cool and refreshing without diluting the flavors.
  • Gently stir if you’d prefer a blended look, but the layered presentation offers a stunning visual impact.
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Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Sunset Aperol Spritz is a refreshing blend of bittersweet Aperol, tangy orange juice, and a touch of sweetness from grenadine. The Prosecco adds a light fizz, making this cocktail crisp and bubbly, while the mint and orange garnish bring a fresh aromatic finish.

Sunset Aperol Spritz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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