Food & Cooking Recipes Drink Recipes Cocktail Recipes Aperol Jasmine Spritz By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 28, 2019 Print Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 10 mins Total Time: 10 mins Yield: 8 to 10 Serves A make-ahead, big-batch cocktail that's fizzy and refreshing. It's a riff on the Jasmine, a classic gin cocktail, and the popular Aperol Spritz and is just right for sipping before dinner on a summer's day. Ingredients Lemon Simple Syrup 1 cup sugar Peeled zest of 4 lemons, plus 1 1/2 cups fresh juice Spritz 12 ounces gin, chilled 6 ounces Aperol or Campari, chilled ¼ teaspoon aromatic bitters, such as Peychaud's or Angostura (optional) 24 ounces seltzer, chilled Rosemary sprigs and peeled lemon zest, for serving Frozen lemon wedges or ice, for serving Directions Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups. Spritz: In a pitcher, stir together syrup, gin, Aperol, and bitters. Top with seltzer, add rosemary and lemon zest, and stir once to combine. Pour into glasses with frozen lemon wedges; serve. Cook's Notes Make-Ahead: Make the Lemon Simple Syrup ahead of time, it needs to cool before you make the drink.Mix the cooled syrup, gin, Aperol, and bitters together to make the drink up to one day ahead, refrigerate. Add seltzer and garnishes just before serving. Print