Aperol Spritz
A bright Italian aperitivo combining Aperol, Prosecco and soda water. Bittersweet, citrusy and sparkling, with a refreshing finish made for easy sipping.
Aperol Spritz Recipe
- Aperol 60 ml
- Prosecco 90 ml
- Soda water 30 ml
- Fresh orange 1 slice
- Ice 200 g, optional
Make it properly
- Fill a large wine glass generously with ice.
- Add Prosecco, Aperol and soda water.
- Stir gently to combine without losing the bubbles.
- Garnish with a fresh orange slice.
WHAT MAKES A GOOD APEROL SPRITZ?
A good Aperol Spritz is light, refreshing and perfectly balanced. Prosecco brings crisp fruit and lively bubbles, Aperol adds its distinctive bittersweet orange and herbal character, while soda water keeps the drink bright and refreshing.
Plenty of ice is essential to keep the Spritz cold without losing its sparkle. A fresh orange slice adds citrus aroma and complements Aperol's bittersweet character, creating a vibrant and easy-drinking aperitivo.
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APEROL SPRITZ RECIPE, INGREDIENTS & TIPS
The Aperol Spritz is built around one of the easiest cocktail ratios to remember: 3 parts Prosecco, 2 parts Aperol and 1 part soda water. Aperol currently promotes this 3:2:1 formula for its classic serve. Prosecco provides freshness and bubbles, Aperol contributes the distinctive orange colour and bittersweet herbal character, and soda water lengthens the drink while keeping it light and refreshing. There is no shaking or complicated preparation. Everything is built directly in the serving glass, making the Aperol Spritz particularly practical when preparing several drinks for a group.
WHAT MAKES AN APEROL SPRITZ?
Three ingredients define the drink: Aperol, Prosecco and soda water.
Aperol brings bittersweet citrus and herbal character. Prosecco provides the sparkling wine backbone, while soda water reduces the intensity and adds additional carbonation.
The result should be sparkling and refreshing rather than strongly alcoholic or excessively sweet. The orange garnish reinforces the citrus character already present in the aperitif.
HOW TO BALANCE AN APEROL SPRITZ
The simplicity of the recipe means the proportions make a noticeable difference.
Prosecco makes up the largest part of the drink. A dry, crisp style works particularly well because it balances Aperol's sweetness. Aperol itself recommends dry or extra-dry Prosecco for this reason.
Aperol provides the colour and bittersweet core. Too little and the drink becomes predominantly sparkling wine; too much can overwhelm its lighter spritz character.
Soda water opens the drink and provides additional freshness without adding sweetness. Use a neutral, strongly carbonated soda water so it doesn't interfere with the other flavours.
Finally, use plenty of ice. A properly chilled Spritz stays fresher and maintains its carbonation better as you drink it.
THE STORY OF THE APEROL SPRITZ
The Aperol Spritz is an Italian aperitivo built on the tradition of combining wine with sparkling water. Aperol was created in Padua in 1919, and over time its bittersweet orange and herbal character became closely associated with the modern Italian Spritz.
Today, the combination of Prosecco, Aperol and soda water is recognised for its vivid orange colour, gentle bitterness and refreshing carbonation.
THE BEST INGREDIENTS FOR AN APEROL SPRITZ
Aperol is the defining aperitif and shouldn't be substituted if you're making an Aperol Spritz. Its combination of citrus, herbs and gentle bitterness gives the drink its recognisable flavour and orange colour.
Choose a chilled Prosecco with enough dryness and acidity to balance the aperitif. It doesn't need to be an expensive bottle, but it should taste fresh and lively.
Use unflavoured soda water rather than tonic water. Tonic introduces sweetness and quinine bitterness that changes the character of the cocktail.
Finish with a fresh orange slice. The IBA also specifies orange as the garnish.
HOW TO MAKE A CRISP, SPARKLING APEROL SPRITZ
Fill a large wine glass generously with ice, then add the Prosecco and Aperol. Top with soda water and stir gently just enough to combine the ingredients.
Avoid vigorous stirring, which releases carbonation. Serve immediately with a fresh orange slice while the drink is cold and sparkling.
Questions about the Aperol Spritz
What is the classic Aperol Spritz ratio?
The classic formula is 3 parts Prosecco, 2 parts Aperol and 1 part soda water. Drinkero uses 90 ml Prosecco, 60 ml Aperol and 30 ml soda water per cocktail.
Which Prosecco is best for an Aperol Spritz?
A fresh, crisp Prosecco works best because its acidity and bubbles balance the bittersweet Aperol. Drinkero recommends Mionetto Prosecco Brut.
Which soda water should I use?
Choose a clean, highly carbonated soda water without added sweetness. Drinkero recommends Fever-Tree Premium Soda Water.
Should you stir an Aperol Spritz?
Yes, but only gently. A brief stir combines the ingredients while preserving as much carbonation as possible.
How much ice should I use?
Use plenty of ice so the Spritz stays cold without melting too quickly. Drinkero calculates approximately 200 g per cocktail.
Can I make Aperol Spritzes for a group?
Yes. Choose 6, 12, 24 or 48 cocktails in the Drinkero builder and it calculates the Aperol, Prosecco, soda water, oranges and ice you need.
Is the Aperol Spritz an official IBA cocktail?
Yes. The IBA lists it as Spritz, with Prosecco, Aperol and soda water. See the IBA’s official Spritz recipe for the classic specification.