This non-alcoholic Aperol Spritz recipe from Matt Whiley makes the perfect pick-me up for when the booze-heavy festive season starts to take its toll. The alcohol is cooked off in the first stage, leaving you with the flavour of Aperol, but minus the spirit.
Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea. Now heading up his own venture, he creates stunning, imaginative plates with remarkable depth of flavour.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Add the Aperol to a pan and reduce over a low heat until it has a syrupy consistency - this will remove the alcohol from the liquid. Remove from the heat and allow to cool before returning to a clean bottle
700ml of Aperol
Dissolve the malic acid in the water and stir thoroughly. Add to a dripper bottle
4g of malic acid
100ml of water
To assemble the mocktail, add 15ml of the reduced Aperol to a glass with ice. Add 3 drops of the malic acid solution and top with the rhubarb soda. Stir and serve
rhubarb soda, preferably Square Root
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.