Guava Aperol Spritz
With every spare moment taken up with life, it’s been a challenge to find time to write our blog. We have so many ideas of what we’d like to share with you. We are constantly inspired by food and drink, creating recipes and pairings with every meal and plate. There’s a fire in the belly! We have the appetite and enthusiasm and strive to be better at sharing our culinary adventures more frequently.
The classic Aperol Spritz recipe is 3 parts Prosecco, 2 parts Aperol and a splash of soda. Add a slice of orange, serve it in a large wine glass over ice and it’s the perfect summer cocktail. The 3-2-1 formula couldn’t be any simpler. We love a classic but also enjoy experimental mixology and couldn’t help a bit of behind the bar tinkering. Our version has the classic Aperol and Prosecco but with an added splash of tropical, fragrant, sweet guava juice – the Guava Aperol Spritz!
The spritz was created in the 1950’s with the 3-2-1 recipe of Prosecco-Aperol-soda as part of the advertising campaign written directly on the back label. Prosecco proved to be the perfect match for Aperol, the bubbly sweet splash of freshness complimented the complex, bitter orange flavours. It’s the ideal cocktail for aperitivo hour as it’s uncomplicated, refreshing and relatively low in alcohol. The electric shade of vermillion is so eye-catching, when an Aperol Spritz is ordered and paraded through a busy restaurant or bar, ineveitablly the question is asked ‘what is that and may I order one’!
Guava Aperol Spritz
- 1 part (25ml) chilled guava juice (we like Ceres which is actually guava and pear)
- 2 parts (50ml) Aperol
- 3 parts (75 ml) chilled dry Prosecco
- ice cubes
- slices of orange or pink grapefruit
- Fill a large wine glass or highball glass with ice.
- First pour 1 part guava juice over the ice.
- Pour 2 parts Aperol into each glass
- Finish with 3 parts Prosecco.
- Garnish with sliced orange or pink grapefruit.
Our Guava Aperol Spritz is the perfect aperitivo. With one sip we are immediately whisked out of renovation chaos, drywall dust and paint fumes and find ourselves sitting, relaxing in an Italian piazza.
Live a little and expand your palate.
Canadian Association of Professional Sommeliers
After 10 years as a restaurateur, culinary instructor and caterer, a trip to France sparked an untapped enthusiasm for all things wine. I gave up the restaurant life, made a huge u-turn and dove head first into the vast world of wine. I have never looked back and achieved my Sommelier certification with the Canadian Association of Professional Sommeliers in 2015. I love sharing my pursuit of the perfect pairing in a fun, unfussy and ultimately delicious way with my friends, family and those I teach.
Red Seal Chef, Culinary Instructor
I graduated from the Stratford Chefs School in 1999 and achieved Red Seal Certification shortly thereafter. With this strong foundation laid, an opportunity to spend time in California presented itself. While there, I was intoxicated by the seasonality and quality of the ingredients everywhere I looked. This experience proved to be a turning point for me in how I thought about food. It inspired me to have a deep and enduring respect for the people, food and culture that go into the perfect dish.