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Italian Aperol Spritz

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5 min
Prep
0 min
Cook

Ingredients

  • 90 ml (3 fl oz) Prosecco, chilled
  • 60 ml (2 fl oz) Aperol
  • 30 ml (1 fl oz) soda water
  • Ice cubes
  • 1 orange slice, to garnish

Method

  1. Fill a large wine glass with ice cubes.
  2. Pour in the Prosecco, then the Aperol.
  3. Top with a splash of soda water and stir gently.
  4. Garnish with an orange slice and serve immediately.

Introduction: Born in the Veneto region, the Aperol Spritz evolved from 19th-century Austrian soldiers diluting local wine with soda water, later adapted with the bittersweet Aperol liqueur invented in Padua in 1919.

Cultural Background: Born in the Veneto region, the Aperol Spritz evolved from 19th-century Austrian soldiers diluting local wine with soda water, later adapted with the bittersweet Aperol liqueur invented in Padua in 1919. It has become the emblem of the Italian aperitivo, the pre-dinner ritual of a light drink with small snacks.

Tips: Use well-chilled Prosecco and Aperol for the best refreshing result. Build the drink directly in the glass over ice — don't shake it.

Variations: Substitute Campari for a more bitter Campari Spritz. Non-alcoholic version: use a non-alcoholic sparkling wine and a bitter aperitivo alternative.

Storage: Best made and consumed fresh; not suitable for storing.

Reheating: Not applicable.

Nutrition: Per serving: approx. 150 kcal, 0 g protein, 0 g fat, 14 g carbohydrate, 12 g sugar.

FAQs:

Q: What's the classic ratio?

A: The traditional ratio is 3 parts Prosecco, 2 parts Aperol, 1 part soda water.

Q: Is Aperol Spritz very alcoholic?

A: It's relatively light, generally around 8-11% ABV once mixed, similar to a glass of wine.

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