Aperol Spritz
Three parts Prosecco, two parts Aperol, one part soda water, poured in that order over ice in a large wine glass. The 3-2-1 ratio is the official recipe and it works â bitter, lightly sweet, sparkling, orange. The drink originated in the Veneto region of northeastern Italy as an aperitivo, meaning it's designed to be drunk before a meal to open the appetite. It's not complicated. What kills it at home is the wrong order of pouring and warm prosecco.
Ingredients
- 90 mlProsecco DOC
- 60 mlAperol
- 30 mlsoda water or sparkling water
- 1 large wine glass, preferably a balloon glass
- 3 large ice cubes
- 1 orange slice
Method
- Chill everything. The Prosecco should come straight from the fridge â room-temperature sparkling wine loses its bubbles within seconds and makes a flat, warm drink. The Aperol can also be stored in the fridge, though it's less critical. The glass can be chilled in the freezer for 5 minutes if you have time. A cold glass keeps the drink colder longer and prevents the ice from melting too quickly.
- Build the drink in the right order. Pour the chilled Prosecco into the glass first, then add the Aperol, then the splash of soda water. This order matters: pouring Prosecco over ice causes the bubbles to collapse immediately, and pouring it last over Aperol would require stirring which also kills the carbonation. The Aperol sinks slightly and the soda water lifts it â a gentle swirl or two is all the mixing this drink needs.
- Add the ice last. This is the step most people do first and it's why homemade Aperol Spritzes lose their fizz before the first sip. Once the liquids are in the glass, carefully add 3 large ice cubes. Large cubes melt more slowly than small ones â avoid crushed ice. Lower the ice into the drink gently; don't drop it. The drink is now assembled and the carbonation is intact.
- Garnish and serve immediately. Tuck an orange slice into the glass or rest it on the rim. In Venice, spritzes are sometimes served with a small skewer of green olives on the side â an odd pairing that somehow works beautifully with the bitter orange flavor. Do not stir again. Serve within 30 seconds of assembling. The drink does not improve with time.
- The 3-2-1 ratio is a starting point, not a law. If the bitterness is too much, reduce the Aperol to 45 ml and add 15 ml more Prosecco. If you want a lighter drink, increase the soda water and reduce both the Aperol and Prosecco proportionally. If you want something more intense, swap the Aperol for Campari â the same ratio but a completely different, more serious drink. Campari Spritz is what the Italians who work in aperitivo bars usually drink themselves.
FAQ
Aperol is an Italian aperitif liqueur made from bitter orange, gentian root, rhubarb, and cinchona bark, bottled at 11% ABV. It was created in Padua in 1919. The bitterness is mild and sweetly citrusy â significantly less intense than Campari, its closest relative. That accessibility is what made the Aperol Spritz a global phenomenon in the 2010s. The bitterness is intentional: aperitifs are designed to stimulate appetite before a meal, and bitter compounds do that effectively.
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Comments (1)
The quality of your prosecco doc is the entire foundation of this aperol spritz. There's no technique that can salvage a subpar base ingredient when the drink is this straightforward.