Negozio in Italiano
The most iconic Venetian cocktail explained step by step: ingredients, proportions, and tips for serving it to perfection.
An Aperol Spritz is easy to prepare when you follow the right proportions. This guide uses the classic 3-2-1 recipe: Prosecco, Aperol and soda water, served over ice with orange.
The Spritz is closely associated with the Venetian aperitivo tradition. Versions made with white wine and bitter liqueurs vary, but the Aperol Spritz has a clear recipe. The International Bartenders Association specifies 90 ml Prosecco, 60 ml Aperol and a splash of soda, garnished with orange. Aperol expresses the proportions as 3 parts Prosecco, 2 parts Aperol and 1 part soda.
- 3 parts Prosecco (90 ml)
- 2 parts Aperol (60 ml)
- 1 part soda water (30 ml)
- Ice and a slice of orange
Use a large wine glass and plenty of ice. Measure the ingredients rather than estimating equal portions.
Fill the glass with ice. Pour in the Prosecco, add the Aperol and finish with soda water. Stir gently and briefly to combine, then garnish with a slice of orange.
For a different bitter profile, Campari, Select or Cynar can replace Aperol. These are variations on the drink, with their own flavour and balance.
At 90 ml of Prosecco per drink, a standard 750 ml bottle makes eight full Spritzes, with a little wine left over. For 15 drinks, allow 1.35 litres of Prosecco, so have two 750 ml bottles ready.
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