Non-alcoholic Aperol Spritz
by
- Cocktail
- medium
- 15
- 20 minutes, plus cooling time
PT20M
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.
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Ingredients
Metric
Imperial
- 700ml of Aperol
- 4g of malic acid
- 100ml of water
- rhubarb soda, preferably Square Root
- ice cubes
Method
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
- rhubarb soda, preferably Square Root
- ice cubes
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