A NY Times Op-Ed Slamming The Aperol Spritz Has The Internet All Up In Its Feelings

The latest thing to spark online debate is the Aperol Spritz.

James Beard Award-nominated Rebekah Pepple snubbed the Prosecco, club soda, Aperol and orange slice concoction in an incendiary New York Times op-ed titled, “The Aperol Spritz Is Not a Good Drink.”

She slammed the Italian wine-based aperitif, describing it as something that “drinks like a Capri Sun after soccer practice on a hot day. Not in a good way.”

Geez, what did the bubbly elixir ever do to her? Whatever is the origin of her animosity,

Pepple launched an online battle, and social media users were telling friends to hold their drinks.

USA Today quoted a commenter who pretty much blamed Americans for butchering a Northeastern Italian favorite.

“And now another example of how an Italian Great has been reduced to a ‘one size fits all measure’ by the Americans. If you make something incorrectly it is obvious that it won’t taste as good. Enjoy your spaghetti meatballs.”

Others thought Pepple needed to cool off. Jackie Alemany compared the writer’s style to that of racy climate change contrarian, Bret Stephens.

Pepple bashed the typical “terrible quality, sweet prosecco” composition of the cocktail and managed to ruffle feathers for those with a preference for the fine taste of cheap alcohol by suggesting not to ruin the spritz with “garbage bubbles.”

Aperol Spritz lovers were wound up.

Some stood by Pepple’s article, like Lauren Tarzian, a mixologist at Somos in North Arlington, New Jersey.

She says she never understood the appeal of Aperol. But then she started getting creative to make it palatable.

“You can mix it with so many things: Prosecco, Italian sparkling wine, club soda. When you’re doing something with that bitter Aperol, you need other dry tastes. That’s where you get that nice balance of the bubbly.”

There is no definitive recipe for the fizzy, but there must be a quantity of at least 40% Prosecco and 30% sparkling water. The only variant is the alcohol ratio, which ranges from region to region.

An unwritten rule is that the drink preserves its synonymous ruby red coloration.

Not everyone is convinced that the Aperol Spritz deserves a rightful position among favored cocktails.

Famed English food writer Nigella Lawson tweeted:

“Why would anyone have a Tizer-like Aperol Spritz when you could have a Campari Soda or even an Americano?”

Lawson fans diplomatically discounted her opinion.

Monthly publication Food & Wine defended the spritzer, indicating that despite all the bullying from snobbish high society individuals, the Aperol Spritz is here to stay.

If the goal is getting a buzz after an arduous day, why is it anyone’s concern how I take my poison? Cheers.

Check out a lot of Aperol and other light cocktail combinations in this book: Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes.

 

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