Non-alcoholic Aperitivo Spritz
Item 1 of 1
- medium
- 15
- 20 minutes
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.
First published in 2015
Ingredients
Metric
Imperial
- 700ml of Aperol
- 4g of malic acid
- 100ml of water
- rhubarb soda, preferably Square Root
- ice cubes
SAVE RECIPE
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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