Aperol Spritz Recipe: The 3-2-1 Ratio and How to Get It Right

An Aperol Spritz is 3 parts prosecco, 2 parts Aperol and 1 part soda water, built over ice in a big wine glass. It's bright orange, bittersweet, bubbly and low in alcohol. In northern Italy, it's the classic drink for the early evening.

Aperol Spritz Recipe

Ingredients (1 drink)

• 90 ml (3 oz) prosecco
• 60 ml (2 oz) Aperol
• A splash (about 30 ml / 1 oz) of soda water
• Orange slice, for garnish
• Plenty of ice

Method

1. Fill a large wine glass with ice.
2. Pour in the prosecco first.
3. Add the Aperol.
4. Top with a splash of soda water.
5. Stir once, gently, so you keep the bubbles.
6. Add an orange slice.

Why Prosecco Goes In First

Aperol is heavier than prosecco. If you pour it first, it sinks and sits at the bottom. Pouring prosecco first helps the two mix on their own, so you only need one gentle stir. Less stirring means more bubbles.

Tips for a Better Spritz

1. Use lots of ice. A spritz with three ice cubes warms up and goes flat fast. Fill the glass.
2. Pick a dry prosecco. Look for "Brut" or "Extra Dry" on the label. Sweeter sparkling wine makes a sticky drink.
3. Keep everything cold. Chill the prosecco and soda before you start.
4. Use a big glass. A large wine glass holds the ice, the bubbles and the aroma.
5. Adjust the ratio. Too bitter? Add more prosecco. Too sweet? Add a little more soda.

Spritz Variations

Campari Spritz. Use Campari in place of Aperol. Redder, more bitter and less sweet.

Hugo Spritz. Prosecco, elderflower liqueur or syrup, soda and fresh mint, with a lime wedge. Floral and very light.

Limoncello Spritz. Limoncello, prosecco and soda with a lemon slice. Sweet and lemony.

Select Spritz. Venice's local bitter liqueur, often served with a green olive.

Low-alcohol spritz. Use more soda and less prosecco. Great for long afternoons.

How Strong Is an Aperol Spritz?

Not very. Aperol is about 11% alcohol and prosecco about 11%. With the soda and ice, the drink lands around 8 to 9% — closer to a glass of wine than a cocktail. That's why it's so popular for long, social afternoons.

A Short History

Aperol was created in Padua, Italy, in 1919. The idea of a "spritz" is older. In the 1800s, visitors from the Austrian Empire added a spray (spritzen in German) of water to the strong local wine in the Veneto region. Over time, bitter liqueurs joined the mix. Aperol Spritz became a global hit in the 2000s and 2010s.

Aperol Spritz FAQ

What is the Aperol Spritz ratio? 3-2-1: three parts prosecco, two parts Aperol, one part soda.

Can I use Champagne instead of prosecco? Yes, but it's drier and more expensive. Prosecco's light fruit fits Aperol better.

What does Aperol taste like? Bittersweet orange with herbal notes. It's lighter and sweeter than Campari.

Can I make Aperol Spritz in a pitcher? Yes. Mix Aperol in the pitcher ahead of time, then add chilled prosecco and soda just before serving. See our party batching guide.

Explore More

Like the spritz? Try an Americano next, or step up to a Negroni. For brunch, see the Bellini and Mimosa.

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