This Aperol Spritz recipe follows the classic Italian 3-2-1 ratio and comes together in under two minutes with just three ingredients. Whether you’re making one for yourself or batching a pitcher for a crowd, I’ve got you covered.
If you love a good spritz as much as me, make sure that you check out my Midori Spritz, Amaretto Spritz, or my Passion Fruit Spritz (another one inspired from my trip to Italy!).
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What’s an Aperol Spritz?
Spritz cocktails originated in Northern Italy as way to water down the wine for those who found it too strong. Then, that watered down wine evolved into what we know today as the Aperol Spritz, which is now a summer staple. It’s usually made with a 3-2-1 recipe: 3 parts prosecco, 2 parts Aperol, and 1 part soda water.
Aperol Spritz cocktails can be enjoyed anytime, anywhere, in my opinion. My favorite place I’ve had the pleasure of enjoying one was on a beach while visiting Rimini, Italy last year. Pardon the very cheap, plastic cup, but you don’t need fancy glassware when it’s served up on an Italian beach! (Plus, of course, glass isn’t safe on the beach.)
Ingredients (aka the Trifecta!)
- Aperol – This Italian liqueur has a bittersweet taste and notes of bitter oranges, rhubarb, and herbs. If you want to be an Aperol connaisseur, I recommend my post on Aperol vs. Campari, which is another beloved bitter orange Italian liqueur.
- Prosecco – This is an Italian sparkling wine that is widely available at just about any bottle shop. I recommend getting a brut or dry-style as not to over sweeten the drink.
- Soda water – You can use club soda or seltzer, whichever you have on hand.
- Garnishes – This is optional but it never hurts to throw in a slice of orange.
Instructions for One
Step 1: Add the Aperol to a large wine glass or a spritz glass filled with ice cubes.
Step 2: Then, top with the prosecco.
Step 3: Then, add the soda water.
Step 4: Garnish with an orange slice if desired.
Instructions for Batching
Making a small or big batch is just as easy as making it for one. You simply have to multiple the measurements by the amount by the number of servings you’d like. Then, add the ingredients to a pitcher or dispenser and stir well. For your convenience, I’ve included measurements for making a small batch to serve 8 and a large batch to serve 16 in the notes section of the recipe card.
I don’t recommend making the Aperol Spritz pitcher in advance of when you need it as the Prosecco and soda water may go flat, but you can prepare the ingredients ahead of time by chilling them in the fridge. This way, when you’re ready to serve, you can quickly and easily assemble the pitcher to ensure that it’s as fresh and bubbly as possible.
Important tip for making a batch: Always pour into a cocktail glass filled with ice; don’t add directly to the pitcher as not to dilute the cocktail. If you’re not able to store the Aperol Spritz pitcher in the fridge when not in use, nestle the pitcher in a big bucket or cooler of ice to keep the cocktail crisp and cool.
FAQ
In 2019, the New York Times published a piece declaring the Aperol Spritz “not a good drink.” Italy collectively lost its mind.
As someone who has actually sat on a beach in Rimini drinking one out of a plastic cup with zero regrets, I’m firmly on Italy’s side here. Plus, if I didn’t side with Italy my ancestors might actually haunt me.
The controversy really came down to Aperol’s sweetness level, which some find cloying. My take? It’s an easy fix – use a dry prosecco, don’t skip the soda water, and you’ve solved the problem entirely.
Aperol is bittersweet with notes of bitter orange, rhubarb, and a bit of a herbal quality. It’s lighter and less intense than its Italian cousin Campari — lower in alcohol too, at just 11% ABV. If you want a deeper dive on how they compare, I’ve got a whole breakdown in my Aperol vs. Campari guide.
Aperol is an Italian aperitivo liqueur, which means it is typically enjoyed before a meal to stimulate one’s appetite. You can read all about it in my guide for aperitivo and digestifs.
Go brut or extra dry. Aperol is already sweet, so sweet prosecco could make the drink cloying – which, incidentally, is what New York Times got so upset with.
A dry, budget-friendly bottle works perfectly here; this isn’t the cocktail where you break out the good stuff. No champagne here, only a dry prosecco under $20.
More Aperol and Other Italian Cocktails
Explore the world of Italian cocktails and try out some of my other delicious easy cocktail recipes like Aperol Negroni, Rosé Aperol Negroni Sbagliato, and Aperol Sour Cocktail. Or, if you’re looking for a variation but with a spicy kick of ginger, check out my Aperol Mule.
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📖 Recipe
Aperol Spritz Recipe
Ingredients
- 2 ounces Aperol
- 3 ounces Prosecco (dry or brut style)
- 1 ounce Soda water (seltzer or club soda)
- Orange slice for garnish (optional)
Instructions
- Add the aperol to a large wine glass filled with ice.
- Top with prosecco and soda water.
- Garnish, if desired.
Notes
- 2 cups aperol
- 1 bottle prosecco (750 ml bottle, dry or brut style)
- 1 cup soda water (about ⅔ of a 12 ounce can)
- Orange slices for garnish, optional
- 4 cups aperol
- 2 bottles prosecco (750 ml each, dry or brut style)
- 2 cups soda water (a little less than 1 ½ of 12 ounce cans)
- Orange slices for garnish, optional
- Add Aperol, prosecco, and soda water to a pitcher or drink dispenser large enough to hold all of the beverage and gently stir.
- Add several orange slices to the pitcher, if desired.
- Allow guests to pour into cocktail glasses filled with fresh ice.
Nutrition
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Nichole
Can’t beat an Aperol Spritz in the summer!