I Tried the Viral Method of Making Aperol Spritz Sangria in a French Press and It’s My Happy Hour Go-To
Whether you’re Aperol spritz curious, Aperol spritz skeptical, or someone who just wants to drink an Aperol spritz in peace, we are firmly into the Season of Spritz. And while I love a traditional spritz to transport me from my sweltering apartment to the gentle breezes of the Amalfi Coast, a new TikTok video from home cook Ereka Vetrini encouraged me to take things a step further.
In the video, Vetrini makes a summery Aperol spritz–sangria hybrid — using a French press! According to Vetrini, “[T]he press forces the fruit flavors to infuse into the drink quicker.” I was so curious about this idea that I had to conduct a very serious midday cocktail experiment (all in the name of research, of course!).
How to Make an Aperol Spritz Sangria Using a French Press
Vetrini’s fizzy sangria makes two generously poured cocktails and is easy to riff on. Here’s how to do it.
- Chop the fruit. To start, Vetrini suggests chopping an assortment of summer fruit — which, in her case, includes one sliced peach, one cup pitted and sliced Rainier cherries, and one half of a sliced orange (you’ll juice the other half to add to the cocktail mixture). In my case, I threw in one half of a Honeycrisp apple, a half cup of sweet Bing cherries, one small white peach, and half of an orange because I happened to have them all on hand.
- Mix the liquids. After chopping up your fruit and juicing the orange, add both to the bottom of a standard-size French press. Then, fill one half of the press with Aperol and the rest with your preferred brand of Prosecco. Although an official Aperol Spritz recipe also calls for a dash of club soda, Vetrini’s recipe skips this ingredient.
- Seal and chill your cocktail: Stir the entire mixture before covering your French press — I sealed my cocktail with the actual French press lid, although Vetrini uses what appears to be a handy reusable beeswax wrap. Chill in the fridge for at least two hours.
- Press and pour: Here’s the most satisfying step: Push down your French press in a slow, even manner until you’ve thoroughly pressed some juices out of your fruit. Pour your cocktail over ice, add an orange slice to garnish, and enjoy!
I’m already a fan of both sangria and the Aperol Spritz, so perhaps I was primed to enjoy this concoction. That said, I found the preparation easy to follow and the flavors enjoyable. The Aperol helps cut the sweetness of the fruit infusion and makes for a balanced and refreshing summer beverage. Plus, because of the French press, it’s a lot faster to make than classic sangria, which ideally should be refrigerated overnight.
A few fellow testers have noted that if you prefer a more spritz-y cocktail, you can add a touch of additional Prosecco to top off your drink with a bit more fizz. I slightly missed the “fruit-on-the bottom” aspect of traditional Sangria and would consider adding back in a few pieces of my infused fruit to the glass.
Is it a super authentic Aperol Spritz? No. Is it a super authentic sangria? No. But I think that this hybrid is a really tasty, make-ahead summer cocktail that I’d readily make again for a little work-from-home happy hour or weekend staycation. Saluti!