You don’t need a special occasion to enjoy a chilled glass of Aperol; just look at the Italians who have been sipping the orange nectar since it was invented by brothers Luigi and Silvio Barbieri in 1919. Having stood the test of time, the refreshing bitter and sweet oranges and rhubarb makes a delicious aperitivo, and is so popular, even has a national day to mark it’s conception (August 1st fact fans!)

By the 1950s, Aperol was commonly mixed with prosecco and soda water to create the infamous Aperol Spritz,which consists of half a glass of prosecco, a third glass of bitter liqueur, ice cubes and a splash of seltzer – added in this order, so that the bubbles naturally burble up, then garnished with an orange slice, the Venetian aperitivo was recently voted Italy’s favourite pre-dinner drink.

It’s also made an impression with Gen Z as Charli XCX has been papped enjoying a tipple, and Dua Lipa was pictured sipping the orange fizz at Glasto.

However, Aperol is versatile enough for the whole year and not just for summer, and you don’t have to pack away any leftover liquor when the sunny months move your socialising indoors. An Aperol Spritz is just as tasty in the winter months too, and can spice up a number of wintery dishes if you’re planning a dinner party. Plus, the iconic colour makes it a no-brainer for a Halloween themed do!

Bring it out as a starter with cheese and wine dishes – the stronger and saltier the better- think bittersweet Chevriou, Brillat-Savarin, or Rove des Garrigues and salty prosciutto or salami. Bitesize smoked salmon crostinis complement the light, bitter flavours without overpowering it too; or just enjoy with traditional servings of Italian pasta or pizza. It’s so versatile, it covers just about any craving!

To make the perfect Aperol Spritz is simple and you just need three ingredients, and a wide rimmed, wine glass for the optimum results.

Using the 3-2-1 method, simply add

• 3 parts Prosecco
• Ice
• 2 parts Aperol
• 1 part soda
• And an orange slice.

Enjoy with friends!