Martha Stewart Aperol Jasmine Spritz

Martha Stewart Aperol Jasmine Spritz takes 10 minutes and gin, Aperol and fresh lemon syrup to make a fizzy, big-batch cocktail that serves 10. This easy make-ahead Aperol spritz pitcher fits summer backyard parties, bridal showers, brunch gatherings and sunny afternoon sipping.

Cool the lemon syrup completely before you stir it into the pitcher, because warm syrup melts the ice and flattens the drink. Skip that and the spritz turns watery and loses its bright, bitter bite.

Martha builds the drink on a homemade lemon zest syrup instead of plain simple syrup, so every sip carries real citrus oil along with the sweetness. She also adds a tiny splash of bitters, which nods to the classic Jasmine cocktail and gives the Aperol more depth.

Martha Stewart Aperol Jasmine Spritz

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

150

kcal

Gin, Aperol and tart lemon syrup are stirred together ahead, then lifted with cold seltzer right before serving. Rosemary and frozen lemon wedges keep every glass crisp, bubbly and cold.

Ingredients

• 1 cup sugar
  

• Peeled zest of 4 lemons, plus 1 1/2 cups fresh juice
  

• 1 1/2 cups lemon fresh juice
  

• 12 ounces gin, chilled
  

• 6 ounces Aperol or Campari, chilled
  

• 1/4 teaspoon aromatic bitters, such as Peychaud's or Angostura (optional)
  

• 24 ounces seltzer, chilled
  

• Rosemary sprigs and peeled lemon zest, for serving
  

• Frozen lemon wedges or ice, for serving
  

• peeled lemon zest
  

Directions

• Make the lemon syrup: Combine 1 cup sugar, the peeled zest of 4 lemons and 1 cup water in a saucepan. Bring it to a boil over medium heat, stirring until the sugar dissolves, then remove from the heat and let it cool completely.
• Strain and chill: Strain the syrup and discard the zest, then stir in 1 1/2 cups fresh lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour.
• Mix the base: Stir the chilled syrup, 12 ounces gin, 6 ounces Aperol or Campari and 1/4 teaspoon aromatic bitters together in a pitcher. The bitters are optional, though they add a subtle spiced depth.
• Add the seltzer: Top the pitcher with 24 ounces chilled seltzer, then add the rosemary sprigs and peeled lemon zest. Stir once only, so the bubbles stay lively.
• Pour and serve: Fill glasses with frozen lemon wedges or ice. Pour in the spritz and garnish each glass with a rosemary sprig and a strip of lemon zest before serving.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Bormioli Rocco glass pitcher with lid. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the Aperol Jasmine Spritz ahead of a party?

Yes, you can mix the cooled syrup, gin, Aperol and bitters up to one day ahead and keep the pitcher in the fridge. Add the seltzer and garnishes only when guests arrive, so the drink stays fizzy.

How long does the lemon syrup keep?

The lemon syrup keeps for up to two weeks in an airtight container in the refrigerator. Making it ahead also solves the cooling step, since it has to be completely cold before it goes into the drink.

Can I use Campari instead of Aperol?

Campari works as a swap, and the recipe lists it as an option. It tastes more bitter and less sweet than Aperol, so taste a small glass first and add a spoonful of extra syrup if you want it softer.

What can I use if I don't have a pitcher?

Any large glass jar, punch bowl or drink dispenser works for a batch this size. Use something with room to stir gently, because you only want one quick stir after the seltzer goes in.

Why does my spritz taste flat?

Flat spritzes usually come from adding the seltzer too early or stirring too much. Use cold, freshly opened seltzer, add it last and stir just once to keep the bubbles.