Italy · Beverages

Aperol Spritz

Three parts Prosecco, two parts Aperol, one part soda water, poured in that order over ice in a large wine glass.

5 min✻1 servings✻195 kcal
Aperol Spritz

Ingredients

  • Prosecco DOC90 ml
  • Aperol60 ml
  • soda water or sparkling water30 ml
  • large wine glass, preferably a balloon glass1
  • large ice cubes3
  • orange slice1

Method

  1. 1Chill everything. The Prosecco should come straight from the fridge — 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.
  2. 2Build 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 — a gentle swirl or two is all the mixing this drink needs.
  3. 3Add 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 — avoid crushed ice. Lower the ice into the drink gently; don't drop it. The drink is now assembled and the carbonation is intact.
  4. 4Garnish 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 — 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.
  5. 5The 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 — the same ratio but a completely different, more serious drink. Campari Spritz is what the Italians who work in aperitivo bars usually drink themselves.