Cocktail

Aperol Spritz

Three ingredients, no shaker required, ready in two minutes. The Aperol Spritz is the drink that turned an Italian aperitivo ritual into a global habit.

🍊 Base Aperol
🫧 Method Built
⭐ Difficulty Easy
🍋 Flavour Bitter · Citrus
🥂 Glass Large wine glass

About the Aperol Spritz

The Aperol Spritz follows the classic Venetian spritz formula — a bitter liqueur topped with sparkling wine and a splash of soda — and it’s the version that went from regional Italian aperitivo to one of the most ordered drinks in the world. Aperol’s gentle bitterness and low ABV (just 11%) make it an approachable starting point for anyone who finds the Negroni or Campari-based drinks too intense, while the prosecco keeps the whole thing light and celebratory.

The 3-2-1 ratio — three parts prosecco, two parts Aperol, one part soda — is the official Aperol recipe and is pretty much universally agreed to be correct. It’s a forgiving drink, though, and a slightly heavier hand with the Aperol just makes it a touch more bitter and less sweet. It’s worth learning the classic before tinkering. If you’re curious about how Aperol differs from Campari, or how it fits into the broader world of aperitifs, see our aperitif vs digestif guide.

Aperol Prosecco Bitter Citrus Sweet Built

The Classic Recipe

Aperol Spritz — Serves 1
  • 90ml prosecco
  • 60ml Aperol
  • 30ml soda water
  • Large ice cubes
  • Orange slice, to garnish
Method
  1. Fill a large wine glass generously with ice. Don’t be shy — the ice keeps everything cold and slows dilution.
  2. Pour in the prosecco first. This prevents the Aperol from sinking and makes it easier to combine without over-stirring.
  3. Add the Aperol.
  4. Top with a splash of soda water and stir once or twice very gently — just enough to combine, not enough to knock out the bubbles.
  5. Add an orange slice and serve immediately.

Tips for the Best Aperol Spritz

Use a large wine glass. The Aperol Spritz needs room — a generous glass with plenty of ice is part of what makes it feel like a proper drink rather than a half measure. A balloon wine glass or large copa glass are both ideal.
Prosecco quality matters more than you’d think. You don’t need to spend a fortune, but avoid the very cheapest bottles. A slightly drier prosecco (extra dry or brut) balances the sweetness of the Aperol better than a very sweet one.
Add the prosecco before the Aperol. This is the order the official recipe specifies and it makes a practical difference — the Aperol distributes more evenly and you need less stirring to combine everything.
Go easy on the stir. One or two gentle passes is all you need. Over-stirring kills the bubbles and flattens the drink. The soda and prosecco should still have life when it reaches the table.
Serve immediately. Unlike stirred spirit-forward cocktails, a Spritz doesn’t improve with time. The bubbles drop and the ice dilutes quickly. Make it and drink it.

Popular Variations

Campari Spritz

The more intense older sibling — swap Aperol for Campari and you get a more bitter, complex, and deeply coloured drink. Not for the faint-hearted, but well worth trying.

Hugo Spritz

An Alpine variation using elderflower cordial, prosecco, mint, and soda. Much sweeter and more floral than the Aperol version — popular in northern Italy and Austria.

Limoncello Spritz

Replaces Aperol with limoncello for a sweeter, more intensely citrusy drink. Works well in summer and is a good option for those who find Aperol too bitter.

Negroni Sbagliato

A Negroni where the gin is replaced with prosecco — built in the glass with Campari and sweet vermouth. Lower ABV and more effervescent than the classic Negroni.

Peach Bellini

Prosecco’s other great partner — peach purée and sparkling wine, no bitters involved. See our Peach Bellini recipe for the full version.

Alcohol-Free Spritz

Use a non-alcoholic bitter aperitivo (Lyre’s Italian Orange works well) with alcohol-free sparkling wine and soda. The same structure, all the refreshment, none of the alcohol.

How to Serve

Glass: A large wine glass or balloon glass is the classic choice — the wide bowl gives the aromas room and lets you pack in plenty of ice. Avoid tall, narrow glasses where the drink will stack rather than spread.
Garnish: A half-wheel or full slice of orange is the traditional garnish. Some versions use an olive alongside the orange — a classic Venetian touch that sounds strange but works surprisingly well against the bitterness of the Aperol.
Batching for a crowd: Mix the Aperol and prosecco in a large jug — skip the soda at this stage. Add ice to individual glasses, pour from the jug, and top each glass with a small splash of soda and an orange slice to order. Don’t pre-mix the soda or it’ll go flat.

Related Database Entries

Explore the key ingredients and related cocktails:

Aperol Campari Negroni White Negroni