The Aperol Spritz is magnificent, akin to a beautiful rose. It is seductive. The colors draw your attention like a gorgeous Italian model. The smell invites you to drink a delicious and refreshing nectar. The world is your oyster.

I first laid eyes on the Aperol Spritz while strolling down a side-street in Rome. The colorful oversized wine goblet teased my interest and led into a conversation with the Italian locals about the origins of this mysterious drink. The words they uttered, “Aperol Spritz”, grabbed hold of me like a fine red wine. Since then, the Aperol Spritz has become a staple and signature drink in the Bhaskar cocktail rotation. The Aperol Spritz is the perfect drink to start a night; light, refreshing, and pairing nicely with appetizers.

The Aperol Spritz

If you are a regular reader of my blog, you will know my favorite number is 3. Guess how many core ingredients are in an Aperol Spritz? Three.

The Aperol is a fun drink to make and incredibly hard to mess up. Making a Bhaskar Aperol Spritz requires a greater emphasis on feel rather than science. I have never, and will never, make an Aperol Spritz using any sort of measuring device. The drink is a reflection of the maker, and I made a handy guide to perfect the taste of the Aperol Spritz.

The Combination

The key three ingredients in an Aperol Spritz are Aperol, Prosecco, and Club Soda. The mixture of the three guides the tasting experience. According to the Aperol Website, the classic mixture is 50% Aperol, 50% Prosecco, with a dash of club soda. With that being said, most people find that mixture to be too bitter, resulting in reducing the Aperol and increasing the club soda. I have used my semester in engineering to derive the ideal formula for creating a personalized Aperol Spritz.


  • If you enjoy Prosecco, pour more prosecco
  • If you enjoy a bitter taste, pour more Aperol
  • If you enjoy bubbles, pour more club soda

All jokes aside, it really is that simple. The only real golden rule is a majority (at least 50%) should be Prosecco; the rest is up to the individual. My advice? Try multiple combinations and see what you like best.

The Ingredients

Prosecco for a college kid is similar to champagne. Most students could not tell the difference between Andre (cheap ‘American’ champagne’) and a specialty bottle from Champagne, France. The Prosecco used for the Aperol Spritz should be a similar caliber of the vodka used in a Moscow Mule. Never bottom of the shelf, but a solid mid-range pick. I always choose the Prosecco with the signature blue label (hard to miss and easy to remember) known as La Marca Prosecco.

Aperol and club soda are straightforward. The only other necessary items are an orange (only need a slice), ice, and a large wine glass.

Making the Drink

When I make my signature Aperol Spritz, I never measure out the proportions. My goal is to create a desired color; ideally a dark(ish) shade of orange. Although I normally try to split a bottle of Prosecco among two glasses, the Prosecco can easily be spread out to three glasses.

Step 1: Adding Ice and Prosecco

First, fill the wine glass with ice, then add the desired amount of Prosecco, a good beginner pour would be a standard glass of wine.

Step 2: Adding “The Other Two”

Start by adding Aperol, trying to find the desired color. The more Aperol that is added, the more bitter the drink. Try to achieve an orange color (reference video below.) Fill the brim with Club Soda.

Step 3: The Final Touch

Add a slice of orange and be transported to the Italian countryside.

Spinach Balls

As an aspiring chef, I have made many mistakes in my pursuit of greatness. However, the Spinach Balls is the one recipe I have mastered. I have received countless compliments as I take credit for my mom’s homemade recipe.

The Spinach Balls are easy to make, hard to mess up, and a constant crowd pleaser. For my first Friendsgiving, I brought the Spinach Balls. For the boys, I cook Spinach Balls. To impress women, I cook Spinach Balls. Trust me, this a recipe to try.

Left: Samosas, Right: Spinach Balls

Spinach Balls


· 6 large eggs, lightly beaten · 1 package (6 ounces) chicken stuffing mix · 1/2 cup butter, melted · 1 cup grated Parmesan cheese · 1/4 teaspoon salt · 1/8 teaspoon pepper · 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry


· In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2-in. balls; place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.

· BHASKAR NOTE: Cooking time will vary, up to 25 minutes, depending upon the size of the spinach balls. A good test to see if the Spinach Balls are finished is to check if the center of the spinach balls are dry.

Nutrition Facts

3 each: 168 calories, 11g fat (6g saturated fat), 113mg cholesterol, 478mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 7g protein.


The Aperol Spritz is one of my favorite drinks and is loved by most. It sets a fun mood the moment the Prosecco bottle is popped. From my adventures in Italy, to my adventures in quarantine the Aperol Spritz was there for me. Now let it be there for you.

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