How to Make an Aperol Spritz
The Aperol Spritz is not complicated, but it does require discipline. It should be cold, bitter-orange, lightly sweet, and sparkling from start to finish. Too much Aperol and it gets syrupy. Too much soda and it tastes washed out. The drink works because the prosecco and Aperol hold each other in tension while the soda keeps it light.
Ingredients
Aperol gives the drink its orange color, bittersweet profile, and low-proof backbone. It is gentler than Campari and that softness is the point.
Use dry, cold prosecco. The wine gives structure and sparkle. Warm prosecco ruins the whole thing quickly.
This is not filler. A small splash keeps the drink from drinking too dense.
The garnish adds aroma and makes the whole glass smell like the drink tastes.
Instructions
- 1
Fill a wine glass with ice.
Ice first. Plenty of it. Warm spritzes are miserable.
- 2
Add Aperol, then prosecco, then a splash of soda water.
Aperol, prosecco, then soda is the usual order because it keeps the wine lively.
- 3
Stir gently and garnish with an orange slice.
Stir just enough to combine. Overstirring kills the bubbles.
Bartender Tips
- ★Cold wine and cold glassware do more for this drink than any brand argument ever will.
- ★A spritz is a day-drinking drink, so texture matters. Keep it sparkling.
- ★If the guest says they do not like bitter, start them here instead of with a Negroni.
Variations
Campari Spritz
Swap Aperol for Campari if you want a more bitter and more adult version.
Hugo Spritz
Use elderflower liqueur and mint for a more floral, less bitter patio drink.
White Spritz
Use a gentler aperitif like Cocchi Americano or Lillet Blanc for a lighter profile.
Why It Took Over Patios Everywhere
The Aperol Spritz became globally dominant because it looks good, tastes approachable, and sits at a low enough proof to feel safe for daytime drinking. Bright orange helps. So does the fact that it reads European and vacation-coded without asking the guest to understand anything about amaro.
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