Aperol Spritz
Aperol Spritz is one of the best-known Italian aperitifs and at the same time one of the easiest cocktails you can make at home. Its vivid orange colour, delicate bubbles and bittersweet orange flavour have made it a symbol of summer terraces from Venice to Prague.
The original recipe contains just three ingredients and one easy-to-remember number: 3-2-1. Below you will find the exact quantities in millilitres, a step-by-step method and tips on which prosecco and glassware to choose.
What is Aperol Spritz?
Aperol Spritz is a sparkling aperitif made from Aperol, prosecco and a splash of soda, served chilled with ice and a slice of orange. But what exactly is Aperol? It is an Italian bittersweet liqueur with a distinctive orange colour, created in Padua in 1919; it tastes of bitter oranges, rhubarb and herbs and contains around 11% alcohol. Spritzes belong among light, low-alcohol drinks enjoyed before a meal, and today you can find the Aperol drink in this form on drinks menus all over the world, not just in Italy.
Ingredients for Aperol Spritz
Tip: You can buy Aperol, prosecco and soda for your spritz directly from us – Aperol Aperitivo, Porta Leone Prosecco Superiore DOCG and Thomas Henry soda. Simply add fresh orange and ice at home.
The ingredients in an Aperol Spritz are minimalist, and that is exactly where its charm lies. The Aperol Spritz recipe is based on three liquids, ice and one slice of fruit. For one glass, you will need:
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Aperol – 60 ml
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Prosecco – 90 ml, ideally dry Brut, or slightly sweeter Extra Dry
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Soda water – 30 ml, one “splash”
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Ice – a full glass of large ice cubes
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Orange slice – for garnish
The ratio of ingredients is therefore 3:2:1 (prosecco : Aperol : soda). No sugar, syrup or lemon juice belongs in the original recipe. If you come across a recipe with added sugar, it is not the classic Aperol Spritz recipe but a sweeter variation.
We also offer all the ingredients together in our Aperol Spritz drink set: two bottles of Porta Leone Extra Dry prosecco, one litre of Aperol and three bottles of Thomas Henry soda. At home, all you need to add is ice and orange.
How to make Aperol Spritz step by step
How do you make an Aperol Spritz? The whole process takes just two minutes and you do not need a shaker or any other bartending tools. The only key points are the order of the ingredients and plenty of ice.
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Prepare the glass and ice: Take a large wine glass and fill it to the top with large ice cubes. The more ice you use, the more slowly it melts and the longer the drink stays fresh and cold.
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Pour in the prosecco: First add 90 ml of chilled prosecco. Pouring the sparkling wine first means you do not have to pour it through the denser Aperol later, helping the drink retain its bubbles.
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Add the Aperol: Add 60 ml of Aperol. The vivid orange colour creates beautiful layers through the bubbles, so wait a moment before reaching for the spoon.
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Top up with soda and stir gently: Finally add 30 ml of soda and stir gently once or twice with a bar spoon. Stirring too vigorously will unnecessarily release the bubbles.
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Garnish with an orange slice: Add a slice of fresh orange to the glass. The peel releases citrus oils into the drink, enhancing Aperol’s bittersweet flavour.
If you are unsure how to mix Aperol correctly, this order is the whole answer: ice, prosecco, Aperol, soda, orange.
The correct Aperol Spritz ratio: 3-2-1
The correct Aperol Spritz ratio is 3-2-1: 90 ml prosecco, 60 ml Aperol and 30 ml soda, which means three parts prosecco, two parts Aperol and one part soda. It is the most reliable way to make the spritz the same every time. The numbers also follow the order in which you pour the ingredients, making them easy to remember.
The same ratio is also listed by the International Bartenders Association (IBA), which includes the spritz among its official cocktails. The amount of each ingredient really matters: too much Aperol overpowers the bubbles, while too little soda makes the drink sweeter. You may also come across an older-school version that mixes prosecco and Aperol half and half; however, this version is heavier and sweeter. Treat the 3-2-1 Aperol recipe as a starting point and adjust it over time to suit your own taste.
How to choose prosecco and Aperol
The quality of the drink depends heavily on the prosecco because it makes up the largest proportion. Choose prosecco labelled Brut (the driest) or Extra Dry (slightly sweeter), which belong among fresh sparkling wines with gentle acidity. Sweeter varieties (Dry or Demi-Sec) already contain enough sugar on their own and can make the spritz taste overly sweet. A good option is Porta Leone Prosecco Superiore DOCG Extra Dry made from Glera grapes. Even more important than the brand, however, is making sure the prosecco is properly chilled.
Aperol has no direct substitute in the original recipe, although it belongs to the wider family of bitter aperitifs. There are also spritz variations in which Aperol is replaced by Campari, Cynar or Select. The flavour of such a drink will be noticeably more bitter and darker, so if you want the classic orange Aperol Spritz, stick with Aperol.
Glassware, ice and garnish
Aperol Spritz is served in a large wine glass, often referred to as a balloon glass. The wide glass allows the bubbles and orange aroma to shine while also providing enough room for plenty of ice. A narrow sparkling wine flute is not suitable for a spritz: it holds too little ice and the drink warms up quickly.
Do not skimp on the ice. It may sound contradictory, but more ice cools the drink better and melts more slowly, so your spritz will not become diluted within moments. Use large ice cubes, not crushed ice.
The garnish is a slice of fresh orange placed directly into the glass. Some people also add an olive or a sprig of mint, but that is a matter of personal preference.
Variations: Aperol with tonic and a non-alcoholic version
The basic recipe allows for a few variations that are useful when you do not have prosecco on hand or when you want an even lighter drink.
Aperol with tonic: The Aperol and tonic recipe is simple. Pour 60 ml of Aperol into a glass filled with ice and top up with 120 ml of well-chilled tonic water. The result is more bitter and less sweet than the classic version, but just as refreshing. Garnish again with a slice of orange, and feel free to add a lime wheel as well.
Non-alcoholic Aperol Spritz: Make the alcohol-free version using the same ratio: 90 ml of non-alcoholic sparkling wine, 60 ml of non-alcoholic bitter aperitif and 30 ml of soda. You can find the ingredients together in the Not Italian Apero set, which contains a non-alcoholic bitter with orange, rhubarb and gentian, a non-alcoholic sparkling wine alternative and two bottles of soda. The method and garnish remain the same as in the original.
What to serve with Aperol Spritz
In Italy, spritz is part of the aperitivo tradition, a short get-together before dinner that always includes something to snack on. Salty foods pair best with the bittersweet flavour: olives, salted almonds, crisps, taralli, focaccia, slices of prosciutto or pieces of hard cheese. Sweet desserts are best left for later, as they do not pair well with a bitter aperitif.
Serve immediately after mixing, while the drink is cold and full of bubbles. If you are preparing spritz for several people, do not mix it in advance in a jug: the prosecco will quickly lose its fizz. It is faster to prepare the glasses with ice and orange beforehand and pour the drinks just before serving.
History of Aperol Spritz
The word spritz comes from German, specifically from the verb “spritzen”, meaning to spray or splash: in the 19th century, Austrian soldiers in what was then Habsburg Venice diluted strong local wines with water. According to Aperol’s official materials, the liqueur was created in 1919, when the Barbieri brothers introduced it in Padua, Italy, and for a long time it remained more of a regional speciality of northern Italy. Spritz gained worldwide fame only after 2003, when the Campari Group acquired the brand. We explore the full story of the orange liqueur in a separate article, Aperol: the story of the orange phenomenon.
The most common preparation mistakes
Even with such a simple drink, mistakes can happen, and most of them tend to repeat:
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Lukewarm prosecco. An unchilled bottle will ruin the spritz immediately. The ice then has to cool it down, which makes it melt quickly and unnecessarily dilutes the drink.
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Too little ice. A few cubes melt quickly and turn the spritz into a watery soft drink. The glass should be full.
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Too much Aperol. The vivid orange colour may tempt you to pour in more, but then the bubbles and freshness begin to disappear.
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Stirring too vigorously. Stir once or twice with a bar spoon; otherwise, you will release the bubbles.
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A narrow sparkling wine flute. It does not hold enough ice and the drink warms up much faster.
If you keep the right ratio, chill the ingredients and do not skimp on the ice, your spritz will turn out well every time.
Frequently asked questions (FAQ)
What is the correct Aperol Spritz ratio?
The classic ratio is 3-2-1, which means 90 ml prosecco, 60 ml Aperol and 30 ml soda water per glass. In parts, that means three parts prosecco, two parts Aperol and one part soda. If you prefer a more bitter and intense drink, add a little more Aperol; for a fresher and less sweet version, add a little more prosecco.
Which prosecco is best for Aperol Spritz?
Prosecco labelled Brut or Extra Dry works best, meaning varieties from the drier end of the scale. Sweeter types (Dry, Demi-Sec) contain residual sugar that makes the spritz unnecessarily sweet, which is a shame in a bittersweet drink. The brand is not crucial; dryness and, above all, proper chilling are more important.
How do you make a non-alcoholic Aperol Spritz?
You can make the non-alcoholic version using the same ratio as the classic one: 90 ml non-alcoholic sparkling wine, 60 ml non-alcoholic bitter aperitif and 30 ml soda. The method and garnish remain the same, only the alcohol is omitted. You can find both the non-alcoholic bitter and non-alcoholic wine for this version together in one set in our range.
How much alcohol does Aperol Spritz contain?
A finished Aperol Spritz contains approximately 8% alcohol. Both Aperol and prosecco contain around 11%, and because the drink is diluted with soda and melting ice, its strength decreases further. That is why it belongs among the lighter cocktails and works well as an aperitif before a meal.
Can you make Aperol Spritz with tonic instead of prosecco?
Yes, tonic is a common substitute for prosecco when you do not have sparkling wine on hand or when you want a fresher drink. Pour 60 ml Aperol into a glass with ice and top up with 120 ml chilled tonic water. The result is more bitter and less sweet than the classic version, but just as refreshing.
Conclusion
You can make an Aperol Spritz in two minutes, and the most common mistakes are an incorrect ingredient ratio, warm prosecco or too little ice. Stick to the 3-2-1 ratio, meaning 90 ml prosecco, 60 ml Aperol and 30 ml soda, add plenty of ice to the glass and choose well-chilled dry prosecco.
When you are restocking your home bar, you will find Aperol, prosecco and soda in our range, along with ingredients for dozens of other mixed drinks. Cheers, enjoy responsibly and in good company.
