Aperol Spritz Recipe

There are certain drinks that just feel like an event. Not in a fussy, complicated way—more like the second you see that brilliant sunset-orange color, you know something good is about to happen. For me, that drink has always been the Aperol Spritz.

I used to think it was something you ordered out. A treat reserved for patio bars and vacation afternoons. But honestly? Once I realized how simple it is to make at home, it became my default “want to feel fancy without doing much” move. Jenny—whose recipe I keep coming back to—calls it a three-ingredient miracle, and I couldn’t agree more.

Her version is straightforward. No syrups, no muddling, no special tools. Just cold wine, that bittersweet orange liqueur, a splash of fizz, and one very important orange slice. It’s become my go-to for quiet Friday nights and crowded summer gatherings alike. And once you get the ratio down, you won’t need a recipe at all.

Ingredients Needed for the Recipe

Here’s the thing about this cocktail—it asks very little of you. Four ingredients, no shaking, no straining. But each one actually pulls its weight. Here is what you will need and why it matters:

• Prosecco (3 parts): Go for a dry Brut. The bubbles are non-negotiable, and the lower sugar content keeps the whole drink from tasting like candy. Extra Dry Prosecco is actually sweeter—learned that one the hard way.
• Aperol (2 parts): This is the soul of the drink. It is bittersweet, herbal, and tastes faintly of burnt orange and rhubarb. Not as intense as Campari, which I appreciate when I want something I can sip without making a face.
• Soda water (1 part): Just a splash. It lightens everything up and keeps the drink from feeling too heavy or wine-forward. You don’t notice it exactly—you just notice you want another sip.
• Orange slice: Not optional, in my opinion. The oils from the peel hit the surface of the drink and change the aroma completely. It brightens the bitterness and makes the whole thing smell like somewhere warm.
• Ice: Large cubes if you have them. They melt slower. But honestly? Any ice works.

How to make ?

You really only need a wine glass, a stirring spoon, and about ninety seconds. But a few small habits—like chilling the glass first—turn a good spritz into a great one. Here is how Jenny does it, and how I have started doing it too.

Step 1 – Chill the Glass

Fill a large wine glass with ice. Not just a couple cubes—fill it. Then tuck that glass into the fridge for about thirty seconds. I know it sounds fussy. I used to skip it. But a cold glass keeps your drink colder longer, and it prevents that immediate ice-melt situation that waters everything down before you have even taken a sip. Thirty seconds. It matters.

Step 2 – Build in the Right Order

Remove the glass from the fridge. Keep the ice in there—do not dump it out. First pour in the Prosecco, three ounces if you are measuring, or a slow count to three if you are not. Then add two ounces of Aperol. Let it settle into the bubbles. Finally, a single splash of soda water. About an ounce, give or take. The order helps everything mix on its own, but I give it a gentle stir anyway. Just enough to bring the color together.

Step 3 – Garnish and Serve Immediately

Take a fresh orange slice and press it gently into the drink. Not on the rim—right in there, floating among the ice. Sometimes I give the peel a little twist over the glass first, to release the oils. It feels theatrical, but it also genuinely makes the drink smell better. Serve right away. This is not a cocktail that waits well.

Why the Right Glass Actually Matters

I have made this drink in a rocks glass. I have made it in a mason jar. Both worked fine. But there is a reason wine glasses are traditional here, and it is not just about looking pretty on Instagram.

A wide-brimmed wine glass gives the drink room to breathe. The aromatics—that orange oil, those herbal notes from the Aperol—need space to reach your nose while you sip. A narrow glass traps all of that inside. You lose the experience. Plus, the shape encourages bigger ice cubes, which melt slower. So it is partly function, partly ritual. I use stemmed glasses when I can, if only because they force me to slow down and hold something delicate.

Tips

These are the small adjustments I have picked up over time. Some come from Jenny, some came from trial and error, and some came from watching friends make their own spritzes and realizing I had been doing it slightly wrong.

• Chill your wine glass even if you are in a hurry. Thirty seconds in the freezer makes a noticeable difference.
• Do not skip the orange slice. A lemon wedge changes the flavor entirely—not bad, just different. Orange is the correct choice here.
• Use large ice cubes if possible. Small ice melts fast and dilutes the drink before you are halfway through.
• Stir gently. Aggressive stirring kills the bubbles. You want a lazy swirl, not a workout.
• Taste before you garnish. If it is too bitter for you, add another tiny splash of Prosecco. Too sweet? A drop more soda water balances it.

How to Batch It for a Crowd

The Aperol Spritz might be the most crowd-friendly cocktail out there. It scales beautifully, which is rare for something bubbly. I learned this the hard way—my first attempt at making multiples involved frantic measuring and half-melted ice. Do not do that.

Instead, grab a pitcher. Combine the Prosecco and Aperol in the 3:2 ratio—so if you are making six drinks, that is 18 ounces of wine and 12 ounces of Aperol. Stir gently and pop the pitcher in the fridge. You can do this up to three hours ahead without losing quality. When guests arrive, fill glasses with ice, pour the mixture about three-quarters full, and top each one with a splash of soda water. Orange slice on top. Done.

The soda water stays separate until the end. If you add it to the pitcher, it goes flat. Keep the fizz in the bottle until the very last second.

What to Serve Alongside

I have strong feelings about spritz snacks. Because the drink itself is light, bright, and just bitter enough, it wants food that pushes back a little. Salty things. Creamy things. Anything with olive oil or herbs.

At my house, that usually means bruschetta with tomatoes and basil, or a bowl of Castelvetrano olives if I am being lazy. Caprese salad on skewers is a crowd favorite. But honestly? I made this once alongside a bowl of good potato chips and did not regret a single thing. There is no wrong answer. Just avoid heavy, creamy sauces—they compete with the bubbles instead of complementing them.

Jenny also suggests pairing it with her dirty martini pasta or chicken marbella, which sounds absurdly elegant and absolutely correct. I have not pulled that off on a Tuesday, but I admire the vision.

Small Adjustments That Change Everything

The 3-2-1 ratio is a starting point, not a rule. I have friends who reverse the wine and Aperol entirely because they want that aggressive bitterness. My sister adds an extra splash of soda water because she likes drinks that barely taste like alcohol. I have started dialing back the Prosecco just slightly in favor of a little more soda, especially on hot afternoons when I want something I can drink without rushing.

You can also play with the garnish. A sprig of rosemary looks beautiful and adds a piney aroma. A thin wheel of blood orange, when they are in season, turns the whole drink a deeper shade of coral. Just keep the base intact. Once you start adding flavored syrups or muddled fruit, you are making something else entirely. That something else might be delicious. But it is not a classic spritz.

This drink, in its simplest form, has survived for generations because it does not need fixing. It just needs cold ingredients, steady hands, and someone to share it with.