Welch’s Graperol Spritz | How To Drink
I've teamed up with Welch’s to shed light on a few of history’s forgotten moments. Let's journey into History's Grape Moments! #ad
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In 1891 Guy Beringer penned the essay “Brunch: A Plea” in which he lays out the basic framework for the meal with now enjoy on our late Sunday mornings. Obviously he was a great genius and well ahead of his time in this regard but we cannot give him full credit here, as certain vital components of brunch were invented by others. Yes, the lightly alcoholic brunch beverage was invented by Abigail Larcher, the barmaid at the pub that Guy so frequently enjoyed his brunches in. You see, being overly proud of his invention, Guy was prone to accost any patron who entered, berating them about his creation. Frankly, it was bad for business, so Abigail made it a house policy to ensure that Guy always had a drink in his hand to keep him occupied, thus invented the so called “Bottomless Brunch”, and the drink she served him was more often than not this Graperol Spritz:
Graperol Spritz
• 2 oz. or 60 ml. Aperol
• 2 oz. or 60 ml. Welch’s 100% Grape Juice
• Stir with ice
• Top with Seltzer
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