Aperol Jello Shooter
March 1, 2017
The Spritz (German: "splash" / "sparkling", also called Spritz Veneziano or just Veneziano) is a wine-based cocktail commonly served as an aperitif in Northeast Italy. (For additional information about the health benefits of wine, and wine-cocktails, check out this informative blog by Stag Kiss Budapest, an organization committed to bringing people together around cultural treasures in Budapest - including food and wine!)
Spritz was born during the period of the Habsburg domination in Veneto (Italy) in the 1800s. The drink is prepared with prosecco wine, a dash of some bitter liqueur such as Aperol, Campari, Cynar, or, especially in Venice, with Select. — Wikipedia
- Prep: 15 mins
- Cook: 5 mins
- Yields: About 18 Squares
1Line standard loaf pan with plastic wrap, minimizing winkles so you obtain a smooth surface on the gel. Alternatively you can apply a light coat of cooking spray and then wipe the mold out with a clean paper towel.
2Soak the leaf gelatin in cold water for around three minutes and let it swell for a few minutes. Then remove the swollen leaf gelatin from the water and carefully squeeze it out.
3Warm the water in the micro-wave for a few seconds (do not boil).
4Stir the swollen, squeezed gelatin directly into the warm liquid until it has completely dissolved.
5Stir a few tablespoons of the cold Aperol Cocktail base into the dissolved gelatin and only then add the rest of the Aperol Cocktail base. Then mix everything thoroughly.
6Pour gelatin mixture in prepared standard baking or loaf pan and refrigerate overnight.
7Remove from fridge and slice into bite-sized squares. A wet knife helps make cutting easier.
Standard Aperol Spritz Recipe
- 1 part prosecco (because it’s Italian) or bubbly (cava and champagne work)
- 1 parts of Aperol
- 1 part club soda
- 1 Slice Orange
Mix the cocktail and serve either in a lowball glass with ice or up with slice of orange
Try the above proportions, then adjust to suit preferred bitterness.