An Aperol Spritz is three ingredients, one glass, and five minutes — and it genuinely tastes like something you’d pay twelve dollars for at a restaurant. The 3-2-1 ratio (Prosecco, Aperol, soda water) keeps it light and slightly bitter without being overwhelming, which is exactly why it works so well before a meal or on a warm afternoon. If you’ve never mixed a cocktail before, this is a good place to start.
Before you start
The only real technique here is the order you pour. Prosecco goes in first, then Aperol, then soda water — this sequence lets the liquids layer briefly before you stir, which helps preserve the bubbles. If you dump everything in at once, you’ll lose a lot of the fizz before the glass even reaches anyone. The other thing that matters is temperature: both the Prosecco and soda water should be properly cold straight from the fridge, not just cool. A warm Prosecco will go flat faster and the drink will taste flabby. Skip chilling your glass — it’s not worth the freezer space for a cocktail this quick to drink.
Keeping and reheating
An Aperol Spritz does not keep. Once it’s mixed, the carbonation starts dying within about 10 minutes, so build each drink to order rather than batching them ahead. If you’re serving a group, you can pre-measure the Aperol into a small pitcher and keep the Prosecco and soda water cold in the fridge — that way assembly takes about 30 seconds per glass. There is no freezer option and no reheating involved. Leftover Prosecco can be kept in the fridge with a wine stopper for up to 24 hours before it goes too flat to use.
Troubleshooting
- The drink tastes too bitter: Aperol is naturally bittersweet, but if it’s overwhelming, your ratio is probably off. Measure rather than free-pour — 50 ml Aperol to 75 ml Prosecco is the correct balance. You can also nudge the soda water up slightly to soften it.
- The drink is flat before you finish it: Your Prosecco was likely already open for more than a day, or it wasn’t cold enough. Use a fresh bottle and keep it refrigerated right up until you pour.
- The ice melts too fast and waters it down: Use larger ice cubes if you have them — standard cubes from a tray melt slower than the small pellet ice from some freezer dispensers. Fill the glass halfway as the recipe says; overfilling with ice speeds up dilution.
- The color looks dull or brownish instead of bright orange: This usually means the Prosecco was poured too aggressively and mixed with the Aperol before the soda water went in. Pour gently down the side of the glass and stir just once or twice.
- It tastes too sweet: Some Proseccos are noticeably sweeter than others. Look for a bottle labeled Brut or Extra Brut — these are drier and give a better contrast to the Aperol.
Aperol Spritz Recipe (Classic 3-2-1 Ratio)
Equipment
- Large balloon wine glass
- Bar spoon
- Jigger or measuring cup (50ml)
- Ice cube tray
Ingredients
- 10 oz Prosecco chilled, about 300ml
- 6.75 oz Aperol about 200ml
- 3.4 oz soda water chilled, about 100ml
- 4 slices orange for garnish
- 8-12 oz ice cubes
Instructions
- Start with a large, balloon-style glass and add 2-3 ice cubes to fill the glass halfway.8-12 oz ice cubes
- Pour 75 ml (2.5 oz) of chilled Prosecco into the glass.10 oz Prosecco
- Add 50 ml (1.7 oz) of Aperol to the glass. The Aperol will sink slightly and begin to blend with the Prosecco, turning the drink a vibrant orange.6.75 oz Aperol
- Top off with 25 ml (0.85 oz) of chilled soda water to add lift and lighten the drink slightly.3.4 oz soda water
- Gently stir with a bar spoon to combine the ingredients without losing the effervescence.
- Garnish with a slice of orange on the rim for a vivid pop of color and an additional citrus aroma.4 slices orange
Notes
Nutrition
Frequently asked questions
Can I use a different sparkling wine instead of Prosecco?
Yes — a dry Cava or a dry sparkling wine works fine. Avoid anything labeled sweet or semi-sweet, because the drink will end up cloying; the whole point is that the dryness of the wine balances the sweetness in the Aperol.
What does Aperol actually taste like? I’ve never had it.
It’s sweet and bitter at the same time, with a strong orange flavor and a faint herbal edge — think orange marmalade with a slightly medicinal finish. It’s lower in alcohol than most spirits at around 11%, so the drink is lighter than it looks.
Do I need a special glass, or can I use a regular wine glass?
A large wine glass works perfectly well. The balloon-style glass just gives you room for the ice and still leaves space for the liquid — any glass with a similar volume will do the job.
Can I make a non-alcoholic version?
You can get close using a non-alcoholic aperitivo bitter (several brands now make one specifically as an Aperol substitute) with non-alcoholic sparkling wine and soda water in the same proportions. The flavor won’t be identical, but the bitter-citrus profile carries through reasonably well.
