The Aperol Spritz is the aperitivo hour distilled: prosecco, Aperol, and a splash of soda over ice, glowing a particular shade of orange. Rooted in the spritz tradition of Italy's Veneto and carried worldwide by relentless branding, it is bittersweet, gently bitter, and barely strong enough to count.
The 3–2–1 Formula
The official ratio is easy to remember and hard to improve: three parts prosecco, two parts Aperol, one part soda water. Prosecco for lift and dryness, Aperol for bitter orange and colour, soda for length.
Aperol is low in alcohol and quite sweet on its own; the prosecco's dryness and the soda's dilution are what turn it into something refreshing rather than syrupy.
Built in a Wine Glass
There is no shaking and no stirring — the Spritz is built straight in a large wine glass packed with ice, which keeps it cold and slows the prosecco's fade. Add the prosecco first, then the Aperol, then the soda, and stir once.
The garnish is a single slice of orange. Serve it the moment it is made; a Spritz left to sit goes flat and loses the point of itself.
Variations
The Spritz turned bitter — Campari for the Aperol, deeper red and drier.
- 3 ozProsecco
- 2 ozCampari
- SplashSoda water
The Alpine Spritz — elderflower and fresh mint, light and floral.
- 3 ozProsecco
- 1 ozElderflower syrup
- 1 ozSoda water
The Spritz gone bright yellow — limoncello for the bitter, lemony and sunlit.
- 3 ozProsecco
- 2 ozLimoncello
- 1 ozSoda water