An Aperol Spritz is an Italian aperitif made with Aperol, Prosecco, and soda water over ice, finished with orange.
You’ve seen the bright orange glass on patios and dinner tables. Maybe you’ve sipped one and wondered why it tastes light, bitter-sweet, and crisp all at once. Or maybe you’re staring at a bottle of Aperol and thinking, “So… what do I do with this?”
If you’re here because you typed “what is an aperol spritz?”, you’re in the right spot. This drink is simple, but the little details change the whole glass: the ratio, the Prosecco style, the chill level, even the size of your ice.
What Is An Aperol Spritz? In Plain Terms
An Aperol Spritz is a low-proof sparkling cocktail built in the glass. It uses Aperol, a bittersweet orange aperitif, then gets lift from Prosecco and a small pour of soda water. The orange slice isn’t just decoration; the citrus oils tie the aroma to the drink’s signature orange-and-herb flavor.
It’s served cold, on plenty of ice, in a large wine glass. The goal is a drink that stays refreshing through the last sip, not one that turns syrupy or flat halfway through.
| Part Of The Drink | Typical Choice | What It Changes In The Glass |
|---|---|---|
| Base liqueur | Aperol | Orange peel aroma, gentle bitterness, light sweetness |
| Sparkling wine | Prosecco | Bubbles, structure, fruity lift |
| Lengthener | Soda water | Lightens the sip, keeps it snappy |
| Core ratio | 3-2-1 | Balanced color, bite, and fizz when measured |
| Glass | Large wine glass | Room for ice and bubbles without spilling |
| Ice | Full glass of cubes | Chills fast; slows dilution when the glass stays cold |
| Garnish | Orange slice | Citrus scent with every sip |
| Stir | Gentle, once | Blends layers without killing the bubbles |
| Best timing | Before dinner | Easy, appetite-whetting style |
Aperol Spritz Ingredients And Ratio For A Balanced Pour
The classic build is often called “3-2-1”: three parts Prosecco, two parts Aperol, one part soda water. Measured as a single drink, that’s commonly 90 ml Prosecco, 60 ml Aperol, and 30 ml soda water.
For published specs, the Aperol Spritz recipe ratios and the IBA Spritz method share the same build: pour over ice, then stir with a light hand.
What Each Ingredient Brings
Aperol: A bittersweet aperitif with orange, rhubarb, and herb notes. It gives the drink its color and the gentle bite that keeps the sweetness in check.
Prosecco: The bubbles do more than fizz. They lift aroma, keep the drink feeling light, and give the finish a clean snap.
Soda water: This is the quiet helper. A small pour opens the drink and keeps the last third from tasting heavy.
Orange slice: Use fresh orange. Give the peel a quick pinch over the glass if you want more citrus scent.
How To Make An Aperol Spritz At Home
You don’t need a shaker. You don’t need a fancy bar setup. You just need cold ingredients, a big glass, and a habit of measuring at least once so you learn what “right” looks like.
Step By Step Build
- Chill your Prosecco and soda water. Warm bubbles taste dull.
- Fill a large wine glass with ice. Use enough to mound slightly above the rim.
- Pour 90 ml Prosecco over the ice.
- Add 60 ml Aperol.
- Top with 30 ml soda water.
- Stir once or twice with a bar spoon, lifting from the bottom.
- Add an orange slice. Serve right away.
A straw is optional, and not required.
Quick Fixes If It Tastes Off
If the drink tastes too bitter, cut the Aperol by a small splash and add more Prosecco. If it tastes too sweet, use a drier Prosecco and keep the soda pour steady. If it feels flat, your soda water or Prosecco wasn’t cold enough, or the bottle has lost fizz.
Make one change at a time. A spritz is a simple build, so tiny moves show up fast.
Choosing Prosecco For A Spritz
Most of the drink is sparkling wine, so this choice shows up right away. Look for a Prosecco you’d happily drink on its own, chilled, out of a flute. If it’s harsh or thin by itself, the spritz won’t save it.
Dryness labels can be confusing. “Brut” tends to taste drier. “Extra Dry” often tastes a touch sweeter; the name can mislead. Either can work, so pick based on the glass you want: sharper and leaner with Brut, rounder with Extra Dry.
Easy Shopping Rules
- Buy Prosecco that’s fresh and lively, not a dusty bottle that’s sat warm.
- Use a bottle stopper after opening so the bubbles last.
- If you’re serving a crowd, chill bottles in an ice bucket with ice water.
Soda Water, Ice, And Glass Details
Soda water is small in volume, yet it steers the texture. Use plain soda or club soda with a clean taste. Strongly mineral soda can push the finish toward salty or chalky, which clashes with Aperol’s orange note.
Ice is the unsung workhorse. A full glass of ice chills the drink fast and slows dilution because the cubes sit in a cold bath. A few cubes melt quicker and water the drink down.
For the glass, a big wine glass is the standard. It keeps the bubbles from foaming over and gives room for the orange slice to sit without sinking.
Where The Aperol Spritz Comes From
The word “spritz” traces back to a style of drink where wine gets a “spritz” of water. Over time, the modern spritz shifted toward sparkling wine and bitter aperitifs. The Aperol version took off because it’s bright, low-proof, and easy to build.
That history is also why you’ll see related drinks on menus: Campari spritz, Select spritz, Cynar spritz. The core idea stays the same: bubbles, bitter-sweet aperitif, and a splash of soda.
How To Order It And Get The Glass You Want
Bars and restaurants don’t all pour the same ratio. Some go heavier on Aperol for color. Others keep it lighter for a brisk sip. If you’ve had a spritz you loved, it helps to know what was in that glass.
When you order, ask for an Aperol Spritz made with Prosecco, not a generic sparkling wine. If you like it drier, ask for Brut Prosecco. If you want it lighter, ask for an extra splash of soda water.
If you’re watching sweetness, skip any added syrup. A classic spritz doesn’t need it. You can also ask for a fresh orange slice instead of a dried wheel.
Small Mistakes That Show Up Fast
Too little ice is the big one. The drink warms up, then the bubbles fade, then it starts tasting flat. Another slip is pouring Aperol first. It can cling to the ice and sink, so you end up with a strong layer at the bottom.
Pour Prosecco first, then Aperol, then soda. That order blends more easily with a gentle stir, and it keeps the fizz alive.
Flavor Tweaks That Keep It In Balance
An Aperol Spritz should taste fresh and slightly bitter, not sticky-sweet. It should feel bright, not watery. If you nail those two checks, you’re there.
Make It More Bitter
Add a little more Aperol, or trade your Prosecco for a drier style. A thinner orange slice can also keep the citrus aroma from turning the drink candy-like.
Make It Less Bitter
Cut the Aperol by a small pour and top with more Prosecco. You can also add a bit more soda water to open the sip.
Make It More Sparkling
Use a freshly opened Prosecco bottle and chilled soda water. Pour gently down the side of the glass so you keep fizz in the drink, not in a foamy head.
Calories And Alcohol Math For Your Glass
Menus rarely list calories for mixed drinks, and brands vary by market. Still, you can get close with simple math.
Calories: Start with the labels. Prosecco and Aperol both carry sugars and alcohol, so the numbers move by brand and pour size. If you track, plug the calories per serving from each label into your measured ounces or milliliters, then add them up. Soda water adds nearly nothing.
Alcohol: Your spritz strength depends on the alcohol by volume printed on your bottles and your ratio. Multiply each ingredient’s ABV by its volume, add those alcohol volumes, then divide by the drink’s total volume. Ice dilution will lower the final number as you sip.
| What You Want | What To Change | What You’ll Notice |
|---|---|---|
| Lighter drink | Add more soda water | Airier sip, softer finish |
| Stronger bite | Add a small splash more Aperol | More orange-herb bitterness |
| Drier finish | Use Brut Prosecco | Less sweetness on the back end |
| Rounder taste | Use Extra Dry Prosecco | More fruit and softness |
| More fizz | Use colder bottles and pour gently | Sharper sparkle, longer bubbles |
| Less dilution | Fill the glass with larger ice cubes | Colder drink that holds flavor |
| More orange aroma | Use a fresh, thick orange slice | Brighter citrus on the nose |
| Less orange aroma | Use a thinner slice, or a quick peel twist | Citrus stays in the background |
Food Pairings That Make Sense
A spritz shines with salty, crunchy snacks and small plates. The bitterness and bubbles cut through fat and fried foods, and the orange note plays well with herbs and cured meats.
- Olives, nuts, and chips
- Prosciutto, salami, and mild cheeses
- Fried zucchini, shrimp, or arancini
- Bruschetta, tomato salads, and marinated vegetables
If you’re serving dinner, pour the spritz first, then switch to wine at the table. It keeps the spritz in its sweet spot: cold, bubbly, and brisk.
Batching For A Party Without Flat Drinks
Aperol Spritz is best built glass by glass. Still, you can prep smart and keep service fast.
Chill everything. Pre-slice oranges. Set out a jigger, a bucket of ice, and bottles on the counter. When guests arrive, you’re making drinks in under a minute, with fresh bubbles every time.
If you want a “serve yourself” setup, keep the soda water separate. Guests can pour Aperol and Prosecco, then top with soda right before sipping.
Storage Tips For Your Bottles
Aperol keeps well once opened. Store it capped and out of direct light. Prosecco is the fragile part. Use a sparkling wine stopper and keep it cold; it can stay fizzy for a day or two, then it fades.
Soda water also loses sparkle after opening, so buy smaller bottles if you don’t mix drinks often.
A Simple Checklist Before You Pour
- Cold Prosecco and cold soda water
- Large wine glass, filled with ice
- Measured 3-2-1 ratio at least once
- Fresh orange slice
- One gentle stir, then serve
That’s the whole idea. If you’ve ever asked “what is an aperol spritz?”, now you’ve got the build, the why behind it, and the small tweaks that keep every glass tasting right.