Aperol Spritz: Fizzy orange drink rides new wave of popularity

When I think of an Aperol Spritz, I think refreshing, summery, and unmistakably modern. So, I was surprised to discover that Aperol, an Italian bitter aperitif, was actually created back in 1919, and by the 1920s, it was already the hottest spirit in Italy.

Even more surprising, the Aperol Spritz cocktail itself wasn’t invented until the 1950s. But it wasn’t until the early 2000s – after Gruppo Campari acquired the brand and launched a global ad campaign – that the fizzy orange drink made its stylish comeback.

Natalie soaks up the bliss with an Aperol Spritz and the breathtaking Mediterranean behind her.

I found it interesting to read the description of Aperol on its website in terms usually reserved for wine, like nose, body, texture, and finish. If you’re wondering, it’s defined as lightly alcoholic, with zesty orange and complex herbal notes, complemented by a touch of vanilla, pleasantly bittersweet, velvety, and rounded with a lingering herbal and bittersweet finish.

So brunchy! Or, if you’re in a Venice mindset, it’s the perfect happy hour cocktail to accompany cicchetti or small plates, the northern Italian answer to tapas. God, I want to be in a Venice mindset right now!

Aperol has an alcohol content of 11 percent, while an Aperol Spritz has an alcohol content of 9 percent, slightly less than another popular summer spirit, Pinot Grigio, which averages 12 percent. If its chic appeal weren’t enticing enough, the rising trend among 20- and 30-somethings toward lower-alcohol beverages is helping drive the spritz’s resurgence in popularity.

www.aperol.com

“Aperol built the spritz category,” said David Dahme, managing partner of Pio Imports of North Wales, Pa. The concept inspired numerous variations and appealing reinterpretations, including Spritz Italia – Elmo Pio’s handcrafted take on the classic cocktail, made with a less bitter, more citrus-forward proprietary base and blended with Prosecco from Italy’s Veneto region, where it all began.

“Our spritz has become so popular in Pennsylvania, New Jersey, and Delaware, among other states, that we began to produce and sell it in kegs for serving Spritz Italia on tap,” Dahme added.

I’ll tell you, those Campari marketing gurus were onto something when they revived the Aperol Spritz craze.

According to a 2024 article from Delish.com – and echoed by other sources – spritz-style drinks on tap are starting to edge out craft beers. On-tap beer consumption reportedly dropped around 5 percent year-over-year in 2023. In response to the growing demand, spritzes and similar cocktails, including Spritz Italia, are now conveniently offered in cans.

The widely respected Mark Brown Newsletter ranks spritz drinks as the third most popular in the U.S. Last year, Forbes drinks journalist Erik Ofgang reported that the spritz was not only the best-selling mixed drink but also experienced the largest surge in popularity.

To me, Spritz Italia already feels like a perfectly crafted drink. Nevertheless, Dahme shared that bartenders have been using Pio’s blend as a foundation for experimenting with new flavors, like adding tequila to create their own twist, such as the “Spritzarita.” (For more recipe creations, visit www.spritzitaliaco.com

I’m certainly not alone in my love for a bubbly, refreshing cocktail, especially by the sea. After chatting with Dahme, I’m eager to try some of the imaginative variations he mentioned. He recommended a few spots along the Jersey Shore, including the Icona hotels, Congress Hall in Cape May, and Tuckers Tavern in Long Beach Island – each known for putting their own creative spin on the Spritz Italia.

When asked what small plates Dahme pairs with Spritz Italia, he answered without hesitation, “potato chips, olives, and friends.” Gotta love it. 

Aperol Spritz Official Recipe, from www.aperol.com