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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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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
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.
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Non-alcoholic Aperol Spritz
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