Aperol Spritz

The History

The Aperol Spritz is one of Italy’s great aperitivo drinks: low-proof, colorful, refreshing, and built for the hours before dinner. Aperol itself was created in Padua in 1919 by the Barbieri brothers, with a lighter, less bitter profile than many other Italian aperitivi. Its orange color, citrusy bitterness, and lower alcohol content made it a natural fit for the spritz format.

The spritz has roots in northern Italy, where sparkling wine and soda water were used to lighten stronger local wines. Over time, that simple wine-and-soda serve evolved into the modern aperitivo spritz, with bittersweet liqueurs like Aperol becoming the star. The Aperol Spritz became especially associated with Venice and the broader Veneto region before growing into a global warm-weather classic.

Its appeal is easy to understand: it feels festive without being heavy, bitter without being aggressive, and elegant without requiring rare bottles or complicated technique.

The 3-2-1 Technique

The easiest way to remember an Aperol Spritz is the classic 3-2-1 ratio:

• 3 parts prosecco
• 2 parts Aperol
• 1 part soda water

This ratio keeps the drink balanced. The prosecco gives the spritz its body, acidity, and sparkle. Aperol provides the orange-forward bittersweet core. Soda water lengthens the drink, softens the sweetness, and makes it more refreshing.

For a single drink, that usually means:

• 3 oz prosecco
• 2 oz Aperol
• 1 oz soda water

Build it directly in the glass over plenty of ice, leaving about 1/2 inch of space below the rim so the drink has room for the garnish and a gentle stir without spilling. Add the prosecco first so the Aperol does not sink too heavily at the bottom, then top with soda and stir gently.

Scaling for a Crowd

The Aperol Spritz is easy to scale, but it is best built fresh so the bubbles stay lively. For a pitcher-style setup, keep the components chilled separately and combine just before serving.

For four drinks:

• 12 oz prosecco
• 8 oz Aperol
• 4 oz soda water

Add everything to a pitcher with a small amount of ice, stir gently, and pour into ice-filled wine glasses. Garnish each glass with an orange slice.

For the best texture, avoid fully batching this too far in advance. The drink depends on carbonation, and prosecco and soda will go flat if mixed too early.

House Note

Aperol Spritzes are forgiving, which makes them perfect for casual hosting. For a drier version, use a crisp brut prosecco and slightly increase the soda water. I prefer Mionetto Prosecco Brut. For a richer, sweeter version, use a fruitier prosecco or reduce the soda slightly, the go-to being La Marca.

The drink should feel bright, cold, lightly bitter, and easy to come back to. If it tastes too sweet, add a splash more soda. If it tastes too thin, add a little more Aperol. The 3-2-1 ratio is the starting point, but the best spritz is the one that fits the glass, the weather, and the mood.