Words and pictures by Anna Delaney
“The secret to making a fine aperol spritz is to add as little soda as possible...” Advice from the vibrant and cheeky Loris who delighted us in the art of making the perfect aperol spritz, Venetian style.
I remember visiting Venice a few years ago and being introduced to the aperol spritz - something to be enjoyed when the sun starts to set, the air begins to cool and the working day comes to an end. The sharp and sophisticated head to their local to drink and eat cicchetti or Venetian tapas, an indisputably classy way to do after-work drinks.
Then three years ago everybody was talking about THE drink of the summer. Aperol! Have you not heard? The less medicinal and sweeter version of Campari! However, unlike other fads that have been sent to the graveyard (who remembers foam? soon to be joined by smashed avocados for brunch) I am pleased to announce that the blood orange concoction was no fleeting dalliance.
It now even has a summer London residency; the Aperol Spritz Terrazza, located on the rooftop at the Bird of Smithfield. Cosy and intimate, with a charming view of the city, it’s the perfect place for a date or refined after work drinks. Plus, it’s still obscure enough not to be plagued by those city types, #safefornow.
Like any cocktail worth its salty rim, this bar comes with a twist and is hosting a series of Aperol Spritz Socials. Collaborations with the Dalston Print School, The School of Life and Soho Radio have put on a range of enlightening and interactive workshops.
I tried out one of the “spritz suppers”; a culinary masterclass in making small plates to accompany our aperitifs. The team of Forza Win showed us how to rustle up some simple but tasty dishes; vibrant ripe yellow and orange tomatoes with red onions served on rustic bread, cannellini beans over foccacia with a dash of dill on top (basically the Italian version of beans on toast) and some tender pieces of lamb and salsa verde. Lots of sampling, lots of laughter and certainly a more entertaining and informative way of getting less drunk than usual, which is the Italian style, after all.
If you’re still in mourning over leaving the EU, head to this terrazza. It’s the closest you’ll get to La Dolce Vita this side of the pond.
How to make the perfect Aperol Spritz:
The Aperol Spritz Terrazza will be open until 31st August from Monday – Saturday until 10pm. More information can be found at AperolSpritzSocials.com
“The secret to making a fine aperol spritz is to add as little soda as possible...” Advice from the vibrant and cheeky Loris who delighted us in the art of making the perfect aperol spritz, Venetian style.
I remember visiting Venice a few years ago and being introduced to the aperol spritz - something to be enjoyed when the sun starts to set, the air begins to cool and the working day comes to an end. The sharp and sophisticated head to their local to drink and eat cicchetti or Venetian tapas, an indisputably classy way to do after-work drinks.
Then three years ago everybody was talking about THE drink of the summer. Aperol! Have you not heard? The less medicinal and sweeter version of Campari! However, unlike other fads that have been sent to the graveyard (who remembers foam? soon to be joined by smashed avocados for brunch) I am pleased to announce that the blood orange concoction was no fleeting dalliance.
It now even has a summer London residency; the Aperol Spritz Terrazza, located on the rooftop at the Bird of Smithfield. Cosy and intimate, with a charming view of the city, it’s the perfect place for a date or refined after work drinks. Plus, it’s still obscure enough not to be plagued by those city types, #safefornow.
Like any cocktail worth its salty rim, this bar comes with a twist and is hosting a series of Aperol Spritz Socials. Collaborations with the Dalston Print School, The School of Life and Soho Radio have put on a range of enlightening and interactive workshops.
I tried out one of the “spritz suppers”; a culinary masterclass in making small plates to accompany our aperitifs. The team of Forza Win showed us how to rustle up some simple but tasty dishes; vibrant ripe yellow and orange tomatoes with red onions served on rustic bread, cannellini beans over foccacia with a dash of dill on top (basically the Italian version of beans on toast) and some tender pieces of lamb and salsa verde. Lots of sampling, lots of laughter and certainly a more entertaining and informative way of getting less drunk than usual, which is the Italian style, after all.
If you’re still in mourning over leaving the EU, head to this terrazza. It’s the closest you’ll get to La Dolce Vita this side of the pond.
How to make the perfect Aperol Spritz:
- Fill the glasses generously with cubed ice.
- Pour 3 parts of Prosecco over the ice.
- Pour 2 parts Aperol into each glass in a circular movement.
- Finish with a dash of Soda.
- Garnish with a slice of orange.
- Don sunglasses.
- Drink.
The Aperol Spritz Terrazza will be open until 31st August from Monday – Saturday until 10pm. More information can be found at AperolSpritzSocials.com
RSS Feed
