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Non-alcoholic Aperol Spritz

by
Lee Westcott
Non-alcoholic Aperol Spritz
  • Cocktail
  • medium
  • 15
  • 20 minutes, plus cooling time

PT20M

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Ingredients

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Metric

Imperial

  • 700ml of Aperol
  • 4g of malic acid
  • 100ml of water
  • rhubarb soda, preferably Square Root
  • ice cubes
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Method

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1
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
2
Dissolve the malic acid in the water and stir thoroughly. Add to a dripper bottle
  • 4g of malic acid
  • 100ml of water
3
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
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Lee Westcott
Lee Westcott

After formative years with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea, Lee Westcott rose to fame at The Typing Room before launching Pensons – a beautiful restaurant with rooms on the Netherwood Estate in Worcestershire.

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