The Ultimate Pizza Cocktail: Jaz’min’s Lemon-Rosemary Aperol Spritz
This is a super simple way to add a bright and herbal twist to the classic Aperol spritz. My mind went to the spritz to pair with pizza because it’s such a popular Italian cocktail. It’s bubbly, fruity, light-bodied, and low ABV, which gets along with and can cut through some of the rich greasiness of a cheesy or meaty pizza. The rosemary adds a slight green vegetal note that plays well with the complex herbs that are already present in the semi-sweet aperitif, while the bright acidity of the added lemon peel and the signature orange notes of the Aperol provide light contrast to the cheese.
3 oz. sparkling wine
2 oz. lemon & rosemary-infused Aperol
1 oz. soda water
The infusion method is straightforward: Just place the peel of one lemon and one sprig of rosemary in a bottle of Aperol and let sit for 24-48 hours. Shake occasionally, as the agitation helps the infusion.
After the infusion is complete, build the cocktail right into a Collins or wine glass. Add the infused Aperol and bubbles, top with soda, and add ice to keep it chilled. Give it a quick stir and garnish with an orange wedge.
Or, for a more aromatic experience, take a lemon or orange peel and gently squeeze it so the oils express themselves. Rub this part of the peel around the rim of the glass. If you have more herbal leanings, lightly smacking a sprig of rosemary will cause some cells to rupture and release its oils, which will add flavor and fragrance when floated in the drink.
— By Jaz’min Weaver
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