Aperol Jasmine Spritz

Aperol Jasmine Spritz
Photo: Petrina Tinslay
Prep Time:
10 mins
Total Time:
10 mins
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.


Lemon Simple Syrup

  • 1 cup sugar

  • Peeled zest of 4 lemons, plus 1 1/2 cups fresh juice


  • 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


  1. 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.

  2. 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.

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