There are quite a few things to love about this drink. First, can we all agree that it’s simply gorgeous! Such a bold, beautiful orange shade from the Aperol. The second thing I love about this drink is it’s quite light. It’s often served as an aperitif (before dinner drink… so, yes please!). So it’s not overly filling or sweet. In fact I would call it pleasingly bitter, which might sound weird to some, but try it and you’ll see what I mean.
These are a fun and festive drink to serve if you are entertaining this season—so give it a try soon!
6 oz. Prosecco or other sparkling white wine
1.5 oz. (one shot) Aperol
1 tablespoon persimmon syrup (recipe follows)
a splash of club soda
ice
persimmon slices and thyme or rosemary to garnish
In a wine glass combine the wine, Aperol, and persimmon syrup. Give that a good stir to combine. Then add ice to the glass along with a splash of club soda. Garnish with a fresh cut wedge of persimmon and a sprig of thyme or rosemary and serve.
1 persimmon (about 5-6 oz.)
1/2 cup sugar
1/2 cup water
Slice off the top of the persimmon, removing any leaves or stem. Peel off the skin and cut into cubes. Combine in a small pot with the sugar and water and cook over high heat until the mixture boils. Then turn the heat down and simmer for 20 minutes until the fruit is very soft. Puree in a blender or food processor. Allow to cool before use. Store any unused syrup in an air tight jar or container in the refrigerator for up to a week.
Make yourself a cocktail this week folks! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions.
15 Comments
Great, now I want summer back. Can’t wait to try this out :)!!
Very pretty!
What type of persimmon did you use for the syrup? Photograph shows an unripe Hachiya. My experience with the Hachiya is that it MUST be ripe to be used. Did you really use a Fuyu persimmon?
I love this idea! A lighter, sweeter (but not too sweet) spritz aperol. We live in Sicily just now and nearly every street vendor sells Persimmon -Kaki, as they are called here – so i think i’all try this tomorrow. It will make a good addition to my other Sicilian winter cocktails: Pomegrate Bellini and Grapefruit Martini ?
Gosh – these are so beautiful!! I wish I was entertaining this weekend so I could whip some up.
-E
I have two fuyu persimmon trees in my backyard and I’m glad to have another fun recipe for them!
I was addicted to Spritz con Aperol when I was in Italy last year! Luckily we were with a local friend and he ordered the first for me, so I just copied what he said from then on 😉
Great Post…
There are two types of spritz actually in italia. Aperol spritz or Campari spritz, hence why you have to precise. 😉
The Kaki fruit has its season also here in Germany – I made a really tasty milkshake with them with vanilla and honey: http://www.idimin.berlin/delicious-kaki-milkshake-with-vanilla-and-honey/ check out my recipe;-)
Greetings from Berlin, Kali
That sounds so extraordinary, I have to try this recipe!
https://www.makeandmess.com/
That’s such a cool drink! I have a persimmon tree at home and we’re trying to use them up as much as we can because we’ve had so many this year and they’re getting ripe so quickly! I might try this but that persimmon in the pictures seem extremely green, will it work just as well with a more mature one?
Love the colour so much! Feels so healthy and energetic!
I was wondering the same thing! You would probably need 2 Fuyu persimmons, since they are smaller…
Hi! What is that fantastic green paint color? Thanks and Happy Thanksgiving!! 🙂
This sounds delicious.
It actually is fine to specify “aperol spritz.” I have been living in Italy for the last 6 years and if you order a spritz, they will always ask if you want it with aperol or campari.