Classic Aperol Spritz

Sipping one of these fizzy Italian cocktails will transport you straight to the streets of Venice. Bittersweet and complex while staying refreshing and approachable, this is a classic worth coming back to time and again!

We've done the math (and the taste-testing) so that the ratios turn out pretty darn good when making large volumes, though feel free to tweak it to suit your taste!

Ingredients:

• Your favorite Prosecco (we like a dry style)
• Aperol (or mix it up using Campari or Limoncello for a more bitter or citrusy spritz, respectively)
• Club soda or soda water
• Orange slices, for garnish

Aperol Spritz

Half Batch (4.5L) ~152 fl. oz. (25 x 6 fl. oz. Aperol spritzes + ice and garnish)

• 3 x 750ml bottles of Prosecco
• 2 x 750ml bottle of Aperol
• 750 ml of club soda or soda water

Full Batch (9L) ~304 fl. oz. (50 x 6 fl. oz. Aperol spritzes + ice and garnish)

• 6 x 750ml bottles (or 3 x 1.5L magnums) of Prosecco
• 4 x 750ml bottle of Aperol
• 1.5 L of club soda or soda water

To make:

• Pour the quantities into your clean keg. Stir gently with a clean spoon to mix well.
• Place the lid on your keg, connect your CO₂ setting your regulator at 5 psi.
• Purge out the oxygen in your keg by lifting the release ring for 2-3 seconds (letting the CO₂ push out the air). Repeat 2 more times.

Consuming right away? Connect your tap and serve into a glass with ice and garnish with a slice of orange.
Preparing in advance? Increase the pressure to 15 psi while storing to ensure the carbonation stays in your spritz, leaving it connected while it's being chilled. Always drop the pressure to 5 psi or lower while serving, otherwise it could shoot out with a vengeance!

Have an Aperol Spritz, and take your friends on a trip to the heart of the Old World. Cheers!