The Aperol Spritz is the epitome of a light, summery aperitif. With its balanced mix of bittersweet orange notes, tangy acidity, and the fresh fizz of Prosecco, it becomes the perfect drink for warm days. Its vibrant orange color immediately whets the appetite – not too strong, not too sweet, just a drink that leaves you wanting more.
And here’s what you need for the Aperol Spritz
9 cl Prosecco (dry)
6 cl Aperol (bitter liqueur)
3 cl soda water
1 orange slice (as garnish)
What matters most
The trick lies in the ice: use large, clear cubes that you briefly rinse in cold water beforehand. This cools the glass faster, and the cubes melt more slowly – the Spritz stays fizzier for longer and doesn’t dilute too early. Another bartender tip: Prosecco should really be dry (Brut), otherwise the drink becomes too sweet. And: add soda water only at the end so the carbonation doesn’t escape. For an extra-fresh touch, squeeze the orange slice lightly before adding it so a few drops of juice fall into the glass.
Variations
- Hugo Spritz — Replace the Aperol with 3 cl elderflower syrup and add 2 fresh mint leaves and a lime slice. Top up with Prosecco and soda water. Lighter, more floral, and less bitter.
- Bitter Spritz — Replace the Aperol with 4 cl Campari and 2 cl lemon juice. Top up with Prosecco and soda water. More intense, bolder, and complex – ideal for Campari fans.
- Aperol Spritz with Rosé — Replace the Prosecco with dry rosé sparkling wine. The drink becomes fruitier and takes on a delicate pink hue. Perfect with light starters.
Frequently Asked Questions
Can I use another sparkling wine instead of Prosecco?
Yes, but make sure it’s dry (Brut or Extra Brut). A too-sweet sparkling wine makes the drink cloying. Alternatively, a dry Cava or Crémant also works.
Why does my Aperol Spritz taste watery?
This is usually due to the ice. Use large, clear cubes and briefly rinse them with cold water beforehand. Small, cloudy cubes melt too quickly and dilute the drink. Stirring for too long can also kill the fizz.
Can I replace Aperol with another liqueur?
Theoretically yes, but Aperol has a unique balance of bitterness and sweetness. Campari is more intense, Cynar more herbal – both change the character significantly. For a milder variation, try elderflower syrup (see Hugo Spritz).
