How the Drink of the Summer Just Got Even Better

Lauren Powell
by Lauren Powell
PHOTO:

https://www.instagram.com/watsonsbayboutiquehotel/

Okay, so summer may officially be over, but we're holding on as long as we can—and this week's weather is continuing to treat us, day after day. We've found the most perfect way to celebrate the sunny days... Say hello to the Aperol Spritz icy pole—yes, really. Watson’s Bay Boutique Hotel has made the drink of the summer even better—if you can imagine that being possible!  “It's a cooler version of the Aperol Spritz,” Watson’s Bay Boutique Hotel bar manager, Pete Hurrell told Broadsheet. Read on to find out how to make them yourself at home—the weekend is calling.

Aperol Spritz icy pole
Makes 10–12
Approximately 0.3 standard drinks per serve

Ingredients
120ml Aperol
300ml prosecco
100ml soda water
120ml sugar syrup
2 tsp gelatin
2 oranges
10–12 icy pole containers or straight champagne flutes

Method
1. Peel and remove the pith of the oranges. Separate the segments or slice each orange into eight parts. Place each slice into the bottom of your icy pole containers, glasses or cup of choice. “If you’re going to do it at home, use a champagne or wine glass, it will look more elegant,” says Hurrell. Watch the curvature of the glass though, if the glass bulges at the centre you won’t be able to remove the icy pole.

2. Place the remaining ingredients in a carafe or jug and mix well. Pour the mixture into each glass, filling it just over half way. If you’re not using icy pole casts, try this pro tip from Hurrell to get the paddle pop sticks to stay centred. “The best way to do it is to use gladwrap. Chuck it over the top of all of the glasses and then you're going to poke popsicle sticks into it so it sets straight.”

3. Place in the freezer for a few hours. Remove from icy pole containers or glasses and serve.

Shop the essentials below. 

Will you be attempting this party-starter this weekend?

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