An Aperol Spritz is three ingredients and five minutes — and it’s genuinely hard to mess up once you know the ratio. This recipe uses the standard 3-2-1 build (3 oz Prosecco, 2 oz Aperol, 1 oz soda water) that keeps the drink light, slightly bitter, and not too sweet. If you want a crowd-friendly drink that requires no blender, no shaker, and almost no cleanup, this is it.
Before you start
The only technique that actually matters here is pour order. Add the Prosecco first, then the Aperol, then the soda water. Prosecco first cushions the pour and helps the Aperol disperse without sinking straight to the bottom in a clump. The soda goes in last because it’s the most fragile — pouring anything on top of it kills the bubbles fast. Beyond that, make sure everything is cold before it hits the glass; warm Aperol or warm Prosecco will go flat quickly and taste flabby. Chill the bottle of Aperol in the fridge for at least an hour before you plan to serve.
Substitutions that actually work
- Prosecco: A dry Cava or a dry Spanish sparkling wine works fine and costs less. Avoid sweet sparkling wines — the drink already has sweetness from the Aperol and will tip too far in that direction.
- Aperol: The recipe card mentions Select as an alternative. Campari is another option but it’s noticeably more bitter and higher in alcohol, so the drink will taste quite different. Stick with Aperol if this is your first time making it.
- Soda water: Plain unflavored sparkling water is all you need. Tonic water is not a substitute — it has its own bitterness and sweetness that will clash.
- Orange garnish: Skip the garnish — it’s not worth the extra cutting board and knife to wash. The drink tastes the same without it.
What can go wrong
- The drink tastes flat immediately: Your Prosecco was already open too long. A bottle left open in the fridge overnight loses most of its carbonation. Use a fresh bottle or one sealed with a wine stopper.
- It’s too sweet: You may have used a semi-dry or sweet Prosecco. Check the label for “dry,” “brut,” or “extra brut” — those are the ones to reach for.
- It’s too bitter and strong: The ratio is off. Measure rather than free-pour, especially the first time. Two ounces of Aperol is less than you think when you’re eyeballing it into a large wine glass full of ice.
- The ice melts in two minutes: The glass or the ice was warm. Run cold water over the glass before filling it, and use ice straight from the freezer rather than ice that’s been sitting out.
- The layers won’t hold and it looks muddy: That’s fine — this is a home drink, not a bar photo. A gentle stir before serving actually makes it taste more consistent, so don’t stress the gradient.
Classic Aperol Spritz
Equipment
- Large wine glass or tumbler
- Bar spoon (optional, for gentle stirring)
Ingredients
- 3 oz Prosecco chilled; choose a dry Prosecco like Valdobbiadene DOCG
- 2 oz Aperol chilled; ensure it’s the original Aperol for authentic flavor
- 1 oz soda water chilled; unflavored sparkling water works best
- 1 slice orange fresh, for garnish
- 1 cup ice cubes use crystal-clear ice for best presentation
Instructions
- Fill a large wine glass generously with ice cubes, preferably all the way to the top—this helps maintain the chill and temper the intensity.
- Add 3 oz of chilled Prosecco directly into the glass. Pour gently to preserve the bubbles and avoid losing effervescence.
- Follow with 2 oz of Aperol. Pour it slowly over the Prosecco to create that iconic sunset gradient if serving unstirred.
- Splash in 1 oz of soda water. No need to stir aggressively—just one or two gentle stirs with a bar spoon will perfectly unify the flavors while keeping the effervescence alive.
- Garnish with a fresh orange slice, nestling it elegantly on the edge or dropping it into the glass for subtle citrus infusion.
Notes
- Bitterness Balance: If you prefer a slightly drier cocktail, use a brut or extra brut Prosecco and reduce Aperol slightly.
- Low-alcohol alternative: Boost the soda water to 2 oz and use a lighter Prosecco.
- For a twist: Try substituting Aperol with Select or another Italian aperitivo liqueur for a deeper bitterness.
Nutrition
Common questions
Can I make Aperol Spritz ahead of time for a group?
You can pre-mix the Aperol and Prosecco in a pitcher up to 30 minutes ahead, but hold the soda water and ice until you’re ready to pour. Adding soda and ice right before serving keeps the bubbles alive and the drink from getting watered down.
Does it matter what glass I use?
A large wine glass works best because the wide opening lets you pack in enough ice to keep the drink cold without it diluting too fast. A regular tumbler is a fine backup — just use plenty of ice.
Is Aperol the same as Campari?
No — they’re different products. Aperol is lower in alcohol (11% vs. Campari’s 25%), lighter in color, and noticeably less bitter and less sweet. Swapping one for the other will give you a significantly different drink, so they’re not interchangeable in this recipe without adjusting the amounts.
