Aperol Spritz

Three, two, one: prosecco, Aperol, soda. Fill the glass with ice first.

Ingredients

60 ml Aperol
90 ml Prosecco
30 ml Soda water

Method

Ice to the top, prosecco first, then Aperol, then a splash of soda.

Glass: Wine glass
Ice: Cubed, filled to the top
Garnish: Orange slice
Difficulty: Easy
Takes: About 2 minutes
Strength: Light
Style: Bubbles
Tastes: bitter and long and refreshing

If you're missing something

Aperol → Campari — considerably more bitter and twice the strength, so cut the measure
Prosecco → Champagne — interchangeable here; any dry sparkling wine works

Where it comes from

The spritz habit began in the Veneto under Austrian rule, when soldiers cut strong local wine with water. Aperol, created in Padua in 1919, became the standard bittering agent much later.

About this recipe

Charlie Tyler — Editor, Drinki
Specs cross-checked against standard published recipes and IBA measures.

Specs last checked 14 August 2026.

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