Cheers: a recipe for Aperol Cocktail Bombs

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Aperol Spritz cocktail bombs.

Aperol Spritz: our favorite Italian cocktail that we drink quite a few liters of, with a slice of this divine Aperol cake next to it, as soon as the sun shines even a little. With these cocktail bombs you drink the bittersweet drink just a little differently than you are used to and you will enjoy a bubbly summer.

Servings: 6

INGREDIENTS
1 tablespoon baking soda
1 tablespoon Aperol
1 teaspoon orange concentrate
1 teaspoon orange edible color powder
65 grams powdered sugar
1.5 tablespoons citric acid
100 grams granulated sugar

Need more
Bonbon mold

For this recipe, you only need a few ingredients. The combination of baking soda and citric acid creates the fizz ball effect. Both can of course be eaten, or in this case, drunk. Make sure you do not use liquid orange food coloring but the powdered form. This way the mixture becomes drier and you can more easily bombs this afternoon.

Here's how to make the Aperol Spritz cocktail bombs

• Pour the Aperol into a bowl and add the baking soda and citric acid. Stir until there are no lumps in the mixture.
• Then add the rest of the ingredients and mix well. Spoon the mixture into the mold and press down firmly. Then place the filled mold in a dry spot (not in the fridge) to dry for 1 to 2 hours.
• Pour a glass full of prosecco. Drop the cocktail bomb into your glass and watch it bubble into an Aperol Spritz.

Source: Tastemade