If you like Aperol Spritzes, then you’ll love our Clarksburg Spring Spritz. This recipe, invented by the crew at our old Tap Room, is perfect for brunch, Easter, a girl’s night out, or just a sunny spring day.
The popular Aperol Spritz originated in the 1950s in Veneto, Italy. It evolved from the 19th-century Austrian practice of diluting strong Italian wine with soda water. Or as the Austrian’s say, “spritzen.”
Aperol itself is a bright orange, bittersweet aperitif at 11% alcohol. It has the flavor of citrus fruits, like oranges and grapefruit, with a strong herbal pull. It was created in 1919 by Luigi and Silvio Barbieri in Padua, Italy. The iconic Aperol Spritz “aperitivo” is made from Aperol, Prosecco, and soda. It also became popular in the 1950’s, as a refreshing drink often served before a meal.
Our Clarksburg Spring Spritz combines Clarksburg Granny Smith Hard Cider with Aperol, peach schnapps, and Prosecco. See the recipe below for the measurements.
The Granny Smith apple adds a depth of flavor to this spritz, creating a fun spring spin on the classic. Granny Smith is a single-varietal cider with the tartness of green apple, tempered by a touch of natural cane sugar. You can also use Clarksburg Dry Hard Cider to achieve a similar flavor in this recipe. Garnish your cocktails with a Granny Smith apple slice and an orange slice for an adult fruit snack. Cin cin!
