Blended Aperol Spritz

Adam Bernbach, 2 Birds 1 Stone | Washington, D.C.

Beverage manager Adam Bernbach loves both developing and drinking frozen cocktails, but often finds that the format results in faded flavor characteristics. Referencing his quest to slushify the timeless Aperol Spritz, he says, “I was trying to figure out a way to mimic the sharpness that comes from a sparkling wine, which gets lost when you freeze a cocktail.” The solution: adding orange zest and a pinch of salt–ingredients that mimic the “pins and needles” acid that makes the staple Italian cocktail so appetizing. “It’s making a drink that’s already vacation-y even more lighthearted, informal, and, in a way, goofty,” says Bernbach.

Reprinted with permission from Session Cocktails: Low-Alcohol Drinks for Any Occasion by Drew Lazor and the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.


Serving: 1

  • 3 ounces sparkling wine
  • 1 ounce orange-infused Aperol (see Editor's Note)
  • 1 ounce simple syrup
  • 1/2 ounce vodka
  • 1/2 ounce orange juice
  • 1/2 ounce lime juice
  • 1 pinch salt
  • 1 1/2 cups crushed ice

Garnish: orange half wheel

  1. Combine all the ingredients in a blender and process until smooth.
  2. Pour into a highball glass then garnish with an orange half wheel.
Editor's Note

Orange-Infused Aperol

Combine the grated zest of 1 large orange with 10 ounces of Aperol in a blender and process until very smooth. Let sit for 24 hours, then strain through a fine-mesh sieve. The infused Aperol can be kept indefinitely.