Professional photograph of a Aperol Spritz cocktail with garnish in elegant bar setting

Cocktail

Aperol Spritz

The Aperol Spritz is a refreshing Italian cocktail that combines the vibrant flavors of Aperol, prosecco, and a splash of soda water. Typically served over ice and garnished with a slice of orange, this drink offers a perfect balance of bittersweet and citrus notes, making it an ideal choice for warm afternoons or lively gatherings. Its bright orange hue and effervescent nature embody the essence of summer and conviviality.

  • bitter
  • sweet
  • citrusy
  • refreshing
Willow
By WillowSeasonal & Winter Cocktails ExpertPublished Reviewed
Prep Time
3 min
Glass
Wine Glass
Difficulty
Easy
ABV
9%
Yields
1 serving
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At its core, the Aperol Spritz is a classic cocktail that takes about 3 minutes to make. The result is bitter and sweet — worth every second. Consistently one of the most popular brunch searches, and for good reason.

Key Takeaways

What you’ll learn

  • The classic Aperol Spritz follows a simple 3-2-1 ratio: 3 parts prosecco, 2 parts Aperol, 1 part soda water — the official Aperol-endorsed formula.
  • Building order matters: add ice first, then prosecco, then Aperol, then a gentle splash of soda water to preserve carbonation.
  • Use a large wine glass filled generously with ice for the authentic Italian serve — small glasses warm the drink and collapse the bubbles.
  • Extra Dry prosecco (slightly sweeter than Brut) works better for balanced sweetness against Aperol's bitterness.
  • The most common mistake is over-diluting with soda water; a single splash is all that's needed.

Ingredients

Serves
1 serving
Glass
Wine Glass
Prep
3 min
  • 100 mlAperol
  • 150 mlProsecco
  • TopSoda Water

Method

Preparation

  1. 01

    Put a couple of cubes of ice into 2 glasses and add a 50 ml measure of Aperol to each. Divide the prosecco between the glasses and then top up with soda, if you like.

Origin

History & Origins

Few cocktails capture the essence of la dolce vita quite like the Aperol Spritz. This vibrant orange drink has become synonymous with leisurely afternoons, sunny patios, and the timeless Italian tradition of aperitivo. What started as a Venetian staple has conquered brunch menus, rooftop bars, and backyard gatherings worldwide, earning its place as one of the most recognizable cocktails of the 21st century.

The spritz tradition itself is rooted in 19th-century northern Italy, when Austrian soldiers occupying the Veneto region would dilute local wines with water (spritzen in German) to match the lighter style they were accustomed to at home. Over time this evolved into the modern spritz format — sparkling wine with a bitter liqueur — that became a fixture of Venetian bar culture. Aperol, a bittersweet orange liqueur first produced by the Barbieri brothers in Padua in 1919, became the dominant choice for spritzes in the Veneto, and the combination was formalized as the Aperol Spritz in the latter half of the 20th century.

Aperol, a bittersweet orange liqueur first produced by the Barbieri brothers in Padua in 1919, became the dominant choice for spritzes in the Veneto, and the combination was formalized as the Aperol Spritz in the latter half of the 20th century.

The drink remained largely regional until a concerted marketing campaign by Campari Group (which acquired Aperol in 2003) pushed it onto international menus in the 2000s and 2010s. Its appeal is simple: at just 9–11% ABV, it's the perfect pre-dinner drink that stimulates the appetite without overwhelming the drinker. The bitter-sweet balance, vivid sunset-orange color, and ease of preparation made it go viral well before social media had a word for it.

Bartender’s Insight

Pro Tips

Add prosecco before Aperol — pouring the sparkling wine first onto ice minimizes agitation and preserves the bubbles that make the drink lively.

From Willow

  • Stick to exactly 1 oz of soda water. Too much soda dilutes the Aperol's flavor and collapses the bubbles; if you want a longer drink, add more ice instead.

  • Squeeze the orange slice gently over the drink before dropping it in — the expressed oils add a bright citrus aroma that amplifies the Aperol.

  • Use cold Prosecco straight from the fridge. Warm sparkling wine goes flat the moment it hits ice and creates a lifeless spritz.

  • For a more sophisticated version, try Select Aperitivo (the Venetian original) instead of Aperol — it's darker, more complex, and what locals actually drink in Venice.

At the Table

Perfect Pairings

Potato chips, mixed nuts, and olives (classic aperitivo snacks)
Prosciutto, salami, and cured meats
Bruschetta with fresh tomato and basil
Parmigiano-Reggiano or pecorino with crackers
Arancini (fried risotto balls)

Beyond the Classic

Variations

Campari Spritz

Swap Aperol for Campari for a more bitter, complex spritz suited to adventurous palates. Adjust to a 3-1.5-1 ratio since Campari (25% ABV) is stronger and more assertive than Aperol. Pairs beautifully with salty aperitivo snacks.

Hugo Spritz

An Austrian variation using elderflower liqueur (St-Germain) instead of Aperol, with a splash of soda, fresh mint leaves, and a lime wedge. Floral, refreshing, and slightly sweeter — excellent in summer and popular across Central Europe.

Limoncello Spritz

Replace Aperol with limoncello for a sweeter, citrus-forward drink perfect for summer. The 3-2-1 ratio still works but reduce limoncello to 1.5 oz if you prefer less sweetness. Garnish with a lemon wheel instead of orange.

Select Spritz

In Venice locals often prefer Select Aperitivo over Aperol. This darker, more complex bitter liqueur creates a spritz with deeper artichoke-forward flavors and a reddish hue — the true Venetian original.

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Questions

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