The Aperol Spritz is the most-popular cocktail in the world right now. Bright orange, lightly bitter, low-alcohol, made for the late afternoon. The recipe is so simple that the main thing to get right is the ratio.

Ingredients

  • Aperol 60ml
  • Chilled prosecco 90ml
  • Soda water 30ml
  • Half orange slice to garnish
  • Big ice cubes (not crushed)

Method

  1. Fill a large wine glass with ice.
  2. Pour Aperol, prosecco, and soda in that order.
  3. Stir once, gently. Do not over-stir or you kill the bubbles.
  4. Garnish with a half orange slice.

The 3-2-1 ratio

Aperol's official ratio is 3 parts prosecco : 2 parts Aperol : 1 part soda. This translates to roughly 90ml : 60ml : 30ml.

Most amateur Aperol Spritzes go too heavy on the Aperol, making the drink syrupy. The 3-2-1 keeps it balanced.

What prosecco to use

A dry (brut or extra dry) prosecco works best. The Aperol provides sweetness; if the prosecco is also sweet, the drink turns dessert-flat.

Recommended: any Italian-imported brut prosecco. La Marca, Mionetto, Riondo all work. Avoid the cheapest non-Italian "sparkling wine", it has a different flavour profile and the cocktail suffers.

Variations

Campari Spritz: swap Aperol for Campari. More aggressively bitter. The drink Italians actually drink when Aperol Spritz feels too touristy.

Cynar Spritz: swap Aperol for Cynar (artichoke amaro). Vegetal-bitter character.

Hugo Spritz: swap Aperol for elderflower liqueur (St-Germain). Floral, light. See builder template hugo_spritz.

Select Spritz (the Venetian version): swap Aperol for Select aperitivo. More herbal, more bitter.

Related

Frequently asked questions

What glass is the Aperol Spritz served in?

A large wine glass, filled with big ice cubes. The wide bowl lets the bubbles breathe and the orange garnish sit properly on the rim. A balloon glass also works. A tall collins flute is too narrow and traps the carbonation, so the drink reads flat after the first sip.

Can I substitute the Aperol?

Yes, with caveats. Campari swaps in for a more bitter Spritz that Italians actually drink. Select aperitivo, the Venetian original, is more herbal. Cynar gives a vegetal-bitter take. St-Germain elderflower liqueur turns the build into a Hugo Spritz. Each is a different drink, but all use the same 3-2-1 framework.

How strong is the Aperol Spritz?

Light. About 8 to 11 percent ABV in total, depending on prosecco choice. Aperol is only 11 percent, prosecco around 11 to 12 percent, and the soda dilutes further. This is one of the lowest-ABV cocktails in regular rotation, which is exactly why it works as an aperitivo before dinner.

Where can I order an Aperol Spritz in PJ or KL?

At Dissolved Solids (Damansara Kim, 43-1 Jalan SS20/11, Tue-Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) or Soluble Solids (SS2, 50-1 Jalan SS2/24, Wed-Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both pour the 3-2-1 ratio with dry brut prosecco. Dissolved Solids opens earlier, so it is the better aperitivo-hour seat.

What food pairs with the Aperol Spritz?

Italian aperitivo snacks: olives, salty crisps, prosciutto, taralli, focaccia. Salted almonds or aged Parmesan. The bitter orange clears the palate between bites, which is the entire point of an aperitivo. Avoid sweet desserts and heavy curries; the drink is too light to stand against them.