Non-Alcoholic Aperol Spritz Recipe

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.

Ingredients

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

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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
ice cubes

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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.