I went to The Oast House’s pop-up bar and learned to make the perfect Aperol Spritz

Aperol Spritz and summer go together like peanut butter and jam - they’re pretty much made for each other. Pair that with the bustling atmosphere of Manchester’s Spinningfields and, well, you’ve got a recipe for a good time and a cheeky tipple.

This week, a pop-up bar has sprung up at The Oast House, and will be in the city centre for the next two weeks. The Piazza Aperol has taken over the Spinningfields beer garden, decking it out in orange trees, Fiat 500 seats and art deco street lights. Not to mention a bar fully stocked with the popular Italian aperitivo.

I headed down to the launch on Wednesday ahead of the official opening on July 14, where the outdoor space has been transformed into a stunning Italian terrace perfect for an al fresco cocktail or two.

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The Instagrammable venue was packed when I arrived, and is clearly going to be a popular haunt for the next fortnight. I’m glad I’d decided to wear orange for the occasion, making for the ultimate social media snap with my sunny orange spritz.

For those who have never had the cocktail, it’s an aperitif made with prosecco, Aperol and soda. And with the help of bartender Paolo Tonellotto, I was able to learn how to make the perfect Aperol Spritz, the Italian way.

Paolo is a pro when it comes to pouring these cocktails, so much so it’s quite literally second nature to him. Behind the bar, I watched intently as he filled a large Aperol-branded wine glass with ice before filling it around half full with Prosecco. In went a good glug of Aperol - around two parts to three parts Prosecco - with a dash of soda water before being garnished with a slice of fresh orange.

The Aperol