Classic Aperol Spritz — The Official Recipe

  • 90ml (3 parts) prosecco — chilled
  • 60ml (2 parts) Aperol
  • 30ml (1 part) soda water — chilled
  • Plenty of ice
  • Slice of fresh orange to garnish
  1. 1

    Fill a large wine glass with ice

    Use a large balloon-style wine glass or a Copa gin glass. Fill generously with ice — a properly made spritz should be very cold. The large glass is important — it is not just aesthetic, it allows the drink to breathe and retains the bubbles better than a smaller glass.

  2. 2

    Add prosecco first

    Pour 90ml of chilled prosecco over the ice. Prosecco first helps maintain carbonation — adding it last means you pour it over Aperol which kills the bubbles.

  3. 3

    Add Aperol

    Pour 60ml of Aperol over the prosecco. The orange colour blooms beautifully through the wine.

  4. 4

    Add a splash of soda water

    Add a small splash (about 30ml) of chilled soda water to lengthen the drink slightly.

  5. 5

    Stir gently once and garnish

    Give the drink one gentle stir — just enough to combine without losing carbonation. Garnish with a half-slice of fresh orange on the rim or dropped in. Serve immediately.

Prosecco mattersUse a decent prosecco — it does not need to be expensive but dry (Brut or Extra Dry) works better than sweet. The Aperol already provides sweetness. A semi-sparkling Lambrusco also makes an interesting variation.

Variations Worth Trying

  • Hugo Spritz: Prosecco + elderflower liqueur + mint + lime + soda — lighter and more floral than Aperol
  • Campari Spritz: Same ratio with Campari instead of Aperol — more bitter and complex
  • Non-alcoholic: Replace prosecco with sparkling water and Aperol with a non-alcoholic aperitivo (Aecorn, Lyre's Aperitif)

Frequently Asked Questions

Aperol is an Italian bitter aperitivo liqueur with a bright orange colour and a flavour that is sweet, slightly bitter and citrusy with notes of orange peel, rhubarb and herbs. It is less bitter than Campari and significantly lower in alcohol (11% vs Campari's 25%). The Aperol Spritz was invented in the Veneto region of Italy and became a global phenomenon from the 2010s.
Partially — mix the Aperol and prosecco ahead in a jug (keep refrigerated), but add soda water and ice per glass when serving. Pre-mixing with soda water too far ahead loses the carbonation. Set up a self-serve station with the Aperol-prosecco mix, soda water, ice and orange slices and let guests assemble their own.