Easy Aperol Spritz: The Perfect 3-Ingredient Ratio
Frequently Asked Questions
What is the best Prosecco for an Aperol Spritz?
Use a dry Prosecco (Brut or Extra Dry). Avoid sweet Prosecco—the Aperol already adds sweetness. A $10–$15 bottle works perfectly; you don’t need an expensive one because the other ingredients will balance it.
Can I use a different sparkling wine?
Yes. Cava or dry sparkling wine work well. Champagne is fine but pricier. Avoid sweet sparkling wines like Moscato d’Asti—they make the drink cloying.
Why does my Aperol Spritz taste flat?
Two common mistakes: over-stirring (which knocks out bubbles) or letting the drink sit. Stir gently—just 3 or 4 turns—and serve immediately. Also, use fresh soda water straight from the fridge; warm soda goes flat faster.
How do I make a large batch for a party?
Combine 3 parts Prosecco and 2 parts Aperol in a pitcher (no soda yet). Refrigerate up to 2 hours. When ready to serve, fill glasses with ice, pour the mix about ¾ full, top each with a splash of soda, and garnish with orange. This keeps the carbonation intact per glass.
What type of glass should I use?
A large wine glass (12–16 oz) is traditional. The wide bowl lets the aromas open up. A highball glass works in a pinch, but you’ll lose some of the sensory experience.
Is Aperol Spritz a strong drink?
It’s relatively low in alcohol—around 11% ABV for a standard serving, depending on the Prosecco. That’s about the same as a glass of wine. Easy to sip over a longer period.
Recipe: Easy Aperol Spritz
Equipment
- Large wine glass
- bar spoon or chopstick
- jigger or measuring cup
Ingredients
- 3 oz 90 ml Prosecco, chilled
- 2 oz 60 ml Aperol
- 1 oz 30 ml soda water, chilled
- Ice cubes (preferably large, single cubes)
- 1 slice of orange (for garnish)
Instructions
- Fill a large wine glass halfway with ice cubes. Use large cubes if you have them—they melt slower and keep the drink from watering down.
- Pour the cold Prosecco over the ice first. This helps the bubbles settle gently rather than foaming up.
- Add the Aperol. It will sink a little, but that’s fine.
- Top with the soda water.
- Stir gently with a bar spoon or chopstick—just 3 or 4 slow turns. Over-stirring knocks out the carbonation.
- Garnish with a single fresh orange slice. Slide it into the glass or float it on top. Serve immediately.