The Aperol Spritz recipe
for your table
Fill a large wine glass or spritz glass generously with ice cubes.
Pour in the prosecco first so the Aperol doesn’t settle at the bottom.
Add the Aperol and top up with a splash of soda water.
Stir gently once and garnish with half an orange slice.
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The Aperol Spritz recipe at a glance
Once you know the Aperol Spritz recipe, you’ll never forget it: 3-2-1. Three parts prosecco (9 cl), two parts Aperol (6 cl), and one part soda water (3 cl), poured over a glass full of ice. Pour in exactly that order, prosecco first, then Aperol, and the colors naturally blend into that signature sunset orange. Garnish with half a slice of orange and you’re done.
The difference between an average and a perfect spritz comes down to three details. Use a brut or extra dry prosecco, never a sweet one; Aperol already brings enough sugar. Make sure everything is ice-cold before pouring, because lukewarm prosecco melts the ice and waters down the glass within minutes. And be generous with the ice cubes: a half-full glass melts faster than a full one.
This Aperol Spritz recipe is written for one person, but you can easily scale it up for the whole table using the serving selector above. Making it for a group? Never mix it ahead of time in a pitcher. Pour each glass individually so the bubbles stay lively. The right glass for it? A spritz glass or large balloon glass of around 49 cl, like the sets in our Aperol Spritz glasses collection.
The story
The spritz dates back to when Austrian soldiers in the Veneto found the local wine too strong and asked for a “Spritzer” of water to be added. The Venetians made it their own with bitter liqueur and bubbles. Aperol, launched in 1919 by the Barbieri brothers in Padua, became the defining flavor of that tradition after World War II. Its global breakthrough came after 2003, when Campari took over the brand and turned the Spritz into a summertime way of life. By now, the drink has become a favorite in the Netherlands too: the spritz category continues to grow year after year, all year round.
The right glass
A spritz belongs in a large, rounded stemmed glass: plenty of room for ice, bubbles, and that bright orange color. A special spritz glass of around 49 cl is ideal, but a generous balloon glass works just as well. The stem keeps your hand away from the ice, so the drink stays cold longer. We’ve already gathered the best glasses in our Aperol Spritz category. A large stemmed wine glass does the same job; take a look at our wine glasses.
RCR Timeless Spritz Glass, 49 cl (6 pieces)
RCR Alkemist Gin and Tonic Glass, 58 cl (6 pieces)
Both sets together € 89,90.
The right tools
For an Aperol Spritz, as well as a glass, use a bar spoon for stirring, a jigger for precise measuring, and large ice cubes. These are the bar tools we use ourselves; find them all in our bar tools & cocktail sets.
Large cubes melt slowly, so your drink gets less diluted
Glassware set (our pick 01) + 3 bar tools together € 82,80.
Variations & twists
Swap the Aperol for Campari for a bitter, fiery-red spritz, or for Limoncello for a sweet, lemony summer version. Select and Cynar add Venetian depth for the more adventurous. With 0.0% bitters and alcohol-free sparkling wine, everyone at the table can join in. Same glass, same sunshine. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Remember 3-2-1: three parts prosecco, two parts Aperol, one part soda. Pour in this order, and your spritz will naturally have the perfect color gradient. Serve with a bowl of chips or olives; aperitivo is a complete ritual.
Good to know
The 3-2-1 ratio explained
Three parts prosecco, two parts Aperol, one part soda: that's 9, 6, and 3 cl. That ratio is no coincidence. The prosecco provides volume and bubbles, the Aperol adds bitterness and color, and the soda dilutes it just enough to cut the sweetness of the liqueur. Switch to equal parts prosecco and Aperol, and it becomes heavy and syrupy. Leave out the soda, and it lacks length. If you want it less sweet, increase the prosecco to four parts before adjusting the Aperol.
Prosecco or cava: which should you choose?
Prosecco is the official choice, and for good reason: the Glera grape brings pear and floral notes that pair well with Aperol's orange bitterness. Cava is drier and more bread-like due to bottle fermentation, which makes the spritz crisper but also less fruity. Both work, as long as you choose a brut or extra dry bottle. Avoid a sweet or demi-sec sparkling wine, as the sugar will build up in the liqueur. More importantly, the bottle must be ice-cold; otherwise, the ice melts too quickly and the drink is watered down within five minutes.
Alcohol content and calories
In the glass, you’ll end up with about 10 to 11 percent alcohol. Aperol itself is 11 percent, and prosecco is around 11.5, so a spritz isn’t stronger than a glass of wine, just larger. It contains roughly 170 to 190 calories per glass, most of which come from the Aperol: it contains about 25 grams of sugar per 100 ml. To cut down, increase the soda to 5 cl and reduce the Aperol to 4.5 cl. You’ll lose some color, but the flavor will remain recognizable.
A pitcher of Aperol Spritz for eight guests
For eight glasses, you’ll need a 75 cl bottle of prosecco, about 50 cl of Aperol, and 25 cl of soda. Never mix everything ahead of time in a pitcher, because the fizz will be gone before the first guest pours a drink. What works instead: chill the bottles, fill a large bowl with ice, slice the orange ahead of time, and have a 3 cl measuring cup ready. Guests can then pour their own drinks, and the proportions remain clear. If you do want to make a batch, mix only the Aperol and soda, then add the bubbles to each glass.
What is an Aperol Spritz, really?
What is an Aperol Spritz? An aperitif made with bitter liqueur, bubbles, and a splash of soda water, poured over a glass full of ice. The name spritz comes from the German spritzen, meaning to spray, referring to the custom of diluting wine with water. How do you make an Aperol Spritz if you don’t have a jigger? Measure in parts using a small glass: three measures of bubbles, two measures of liqueur, one measure of soda. As long as the proportions are right, the drink will be too, whether you use an espresso cup or a measuring jug.
Adjusting the Aperol Spritz ratio
Remember the Aperol Spritz ratio as 3-2-1, and keep it the same in a larger glass: scale up all three parts, or the flavor will change. If you want to stick precisely to the Aperol Spritz ratio, a jigger is more useful than guessing, because it’s easy to pour too much of a colorful liqueur. Adjust the Aperol ratio only if you’re deliberately looking for something different. More liqueur makes the drink syrupy, more bubbles make it drier and longer, and you’ll notice using less ice fastest of all.
Frequently asked questions
How do you make an Aperol Spritz?
Fill a large wine or spritz glass generously with ice, pour in 9 cl of prosecco first, then add 6 cl of Aperol and top with 3 cl of soda water. Stir gently once and garnish with half a slice of orange. That order naturally creates the right color gradient.
What is the difference between Aperol and Aperol Spritz?
Aperol is the bitter liqueur itself; an Aperol Spritz is the cocktail you make with it. Aperol is rarely drunk neat; in a spritz, it is diluted with prosecco and soda water to make a light aperitif of around 10 percent. In short: one is a bottle, the other a glass.
Is Aperol mixed with cava or prosecco?
Prosecco is the classic and official choice. Cava works perfectly well as an alternative, as long as you choose a dry (brut) bottle, because a sweet sparkling wine can quickly make the spritz too sweet. More important than its origin is that the bottle is ice-cold before you pour.
What is the perfect Aperol Spritz?
The perfect Aperol Spritz follows the 3-2-1 rule: three parts prosecco, two parts Aperol, one part soda water, over plenty of ice. Pour in that order, stir just once, and garnish with orange. Serve in a stemmed glass of about 49 cl; see our Aperol Spritz glasses.
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