Introduction
Opa!
It’s official. Summer has begun. As we try and keep ourselves cool and comfortable in the heat, a myriad of drink options is available to us. From a cold beer, glass of chilled wine, to more involved creations like slushies, everyone is looking for that perfect beverage that will help them weather the sun. Included in this repertoire of thirst-quenching delights is the well-known Aperol Spritz. It’s become the go-to alcoholic refreshment for many an imbiber. Entire tables of brunch goers and happy hour sippers call for an Aperol Spritz with an almost knee-jerk reaction upon being asked what they’re having. There are plenty of us who love it and can’t be bothered to try anything else, which is totally okay. But for those of us who are interested in switching things up? KLEOS Mastiha Spirit is here to guide us on a Greek Summer Experience.
History of the Aperol Spritz
Consuming an Aperol Spritz has become so widespread, few might wonder where it all began. The drink is merely an evolution of the spritz, which has its roots in Veneto, Italy, circa 1880’s. At the time, the region was under the rule of the Austro-Hungarian Empire. As the story goes, Austrian soldiers couldn’t handle the “strong” Italian wine they were served (they were used to drinking beer back home.) To make things easier to swallow, and likely to help prevent them from getting too inebriated, they added a “spray” of still water to their wine. Spritz is the German word for “spray.” Hence, the name. Eventually, the wine became sparkling wine, and the still water, carbonated.
Where We Are Now
Over the decades, the spritz has undergone a series of changes and variations. Today, we are most familiar with the version containing prosecco, Aperol, and club soda. However, if you were to visit Venice, for example, you might find they use Aperitivo Select instead of Aperol. That’s just one variation to speak of. People are also sipping on the St. Germain Spritz, which may very well be the second most popular spritz right now. One can also still enjoy a traditional spritz consisting of just white wine, club soda, and a twist of lemon. There are no rules for how you build your own spritz, so long as you find it refreshing and satisfying. For some guidance, check out the controversial New York Times article entitled, “The Aperol Spritz is Not a Good Drink.”
Using KLEOS instead of Aperol in a Spritz
Now, if you’re ready to try something different, a spritz with KLEOS Mastiha Spirit instead of Aperol will be a real game changer. Though this isn’t meant to totally shove Aperol, or other bitter aperitifs, out of the way. Feel free to mix the Aperol and KLEOS together to make a hybrid spritz, if you wish. The flavors of KLEOS, with its subtle flavors of “cucumber, gin, herbal tea, and carrots,” and the Aperol’s own citrus profile will play very well together. Try adding a twist of orange and a sprig of rosemary for an aromatic effect. Like we said, there are no rules!
Earlier, we mentioned the St. Germain Spritz being another popular option amongst drinkers. We’ll take this opportunity to have you try a KLEOS Spritz:
KLEOS Spritz
Ingredients:
- 1.5 oz KLEOS Mastiha Spirit
- 2 oz Mionetto or other dry Prosecco
- 2 oz Club Soda
Preparation:
- Add ice to a large wine glass.
- Pour Prosecco first, then add KLEOS and club soda.
- Add a slice of fresh lemon and sprig of rosemary
- Stir gently. Enjoy.
Conclusion
The “tears of Chios,” as mastiha spirit is sometimes referred to, ought to be in your repertoire of products to use in home mixology. With KLEOS, you’ll be able to give yourself and offer your guests a more nuanced and subtle alternative to the Aperol Spritz. Just remember to use a good quality prosecco, preferably something on the drier side, so you can maintain the crispness of the KLEOS in your glass. Enjoy your spritzes and stay cool out there. Until next time!
