The Aperol Royal combines the bitter lightness of Aperol with the elegance of Champagne. Unlike the classic Spritz, Champagne replaces the soda water here – the result is livelier, more refined, and significantly more festive. The drink works equally well as an aperitif or as a companion to a long summer evening. The orange slice is not just for decoration, but brings essential oils into play that round off the bitter Aperol.
And here’s what you need for the Aperol Royal
6 cl Aperol
9 cl Champagne or Prosecco
1 orange slice
This is what matters
The order is crucial: Aperol first, then carefully add the Champagne – this way they blend naturally without the need to stir. Too much stirring releases the carbonation, leaving the drink flat. The glass should be very cold, preferably straight from the freezer. Some swear by Prosecco instead of Champagne because it is fruitier and doesn’t overpower the Aperol. I use a dry Crémant – it has enough structure but doesn’t cost the earth.
Variations
- Aperol Royale Spritz — Add 3 cl soda water for more lightness.
- Campari Royal — Replace Aperol with Campari for more bitterness and depth.
- Aperol Rosé Royal — Replace Champagne with rosé sparkling wine – becomes fruitier and softer.
Frequently Asked Questions
Can I use cheap sparkling wine?
Yes, but it should be dry. Cheap sparkling wine with a lot of residual sugar makes the drink cloying. A dry Cava or Crémant is better than a sweet Prosecco.
Do I have to chill the glass?
Absolutely. A warm glass causes the carbonation to dissipate quickly, and the drink loses its bite. Ten minutes in the freezer is enough.
Can I leave out the orange?
You can, but the essential oils from the peel balance the bitter Aperol. At least squeeze the peel briefly over the glass before adding it.
How does the Aperol Royal differ from the Aperol Spritz?
The Spritz contains soda water and is lighter, while the Royal contains only Champagne and is more elegant. The Royal is less sweet and more festive.
