If there’s one drink that captures the essence of Italian summer, it’s the Aperol Spritz. With its bright orange hue, refreshing bittersweet flavor, and iconic wine glass presentation, Aperol Spritz has become a staple across Italian piazzas, beach clubs, and rooftop bars. This cocktail is not just a drink—it’s a ritual that embodies la dolce vita, the sweet life Italians live so effortlessly.
Originating from northern Italy, particularly the Veneto region, Aperol Spritz is simple to make yet feels sophisticated, combining Aperol, Prosecco, and a splash of soda water over ice with a slice of orange. Its light alcohol content makes it ideal for aperitivo hour, when Italians gather to relax, socialize, and stimulate their appetites before dinner.
In this recipe guide, you’ll learn how to make the perfect Aperol Spritz at home, with easy steps to achieve the classic balance of bitterness, sweetness, and fizz. Whether you’re hosting a summer gathering or unwinding on a quiet evening, this cocktail will instantly transport you to an outdoor café in Venice.
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Best Time to Eat and How to Partner
Aperol Spritz is traditionally enjoyed during aperitivo hour, which is between 5 pm and 8 pm in Italy. It’s the perfect pre-dinner cocktail to sip while nibbling on small bites, relaxing after work, or catching up with friends before heading to a late Italian dinner.
To partner your Aperol Spritz like a true Italian, serve it with light salty snacks such as green olives, taralli crackers, Parmigiano-Reggiano chunks, or thin slices of prosciutto. These simple snacks enhance the cocktail’s bittersweet flavors and prepare your palate for dinner.
One controversial truth about Aperol Spritz is that it divides opinions even in Italy. While beloved by many, some bartenders and food critics argue it is too sweet and lacks complexity, favoring Campari Spritz or Negroni Sbagliato instead for a stronger, more bitter profile. Despite this, Aperol Spritz remains the favorite for casual aperitivo because of its low alcohol content and refreshing taste.
Another misunderstood aspect is how to make it properly. Many bars outside Italy get the ratios wrong, leading to cocktails that taste too bitter or too diluted. The classic Venetian ratio is 3 parts Prosecco, 2 parts Aperol, and 1 part soda water, poured over ice without stirring to preserve the bubbles. Stirring aggressively or adding too much soda turns it flat and watery, ruining its signature refreshing fizz.
Finally, while Aperol Spritz is now an international cocktail symbolizing chic European summers, it was once considered an old-fashioned drink in Italy, popular mainly among older generations until its rebranding in the early 2000s. Its current global fame is as much a marketing success as a testament to its timeless appeal, sparking debates among purists about its authenticity as a true Italian cocktail staple.
How to Make Aperol Spritz
Aperol Spritz Recipe Ingredients
3 parts Prosecco (about 3 oz or 90 ml)
2 parts Aperol (about 2 oz or 60 ml)
1 part soda water (about 1 oz or 30 ml)
Ice cubes
Orange slice (for garnish)
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Step By Step How to Make Aperol Spritz
Fill a Glass with Ice
Choose a large wine glass or a tumbler, and fill it generously with ice cubes.
Pour 2 parts Aperol (about 60 ml) over the ice.
Gently pour in 3 parts Prosecco (about 90 ml) to give the cocktail its signature fizz.
Top with Soda Water
Finish with a splash of soda water (1 part or about 30 ml) for some extra bubbles.
Stir and Garnish
Stir the drink gently to combine the ingredients, but avoid over-stirring so as not to flatten the bubbles. Garnish with a fresh orange slice on the rim or inside the glass for added flavor and visual appeal.
Tips To Make Aperol Spritz
Prosecco is essential to the Spritz, so use a dry or extra-dry variety for the best balance of sweetness and bitterness.
Serve the drink in a large wine glass for an authentic experience, and make sure all ingredients are chilled before making the cocktail.
If you prefer a slightly sweeter spritz, you can adjust the amount of Aperol or Prosecco according to your taste.
How Many Calories Have Aperol Spritz
Approximately 120-150 calories per serving, depending on the exact proportions of Prosecco, Aperol, and soda water used.
Serving Suggestions
The perfect Aperol Spritz should be served in a large wine glass filled generously with ice. Pour three parts Prosecco, two parts Aperol, and one part soda water. Give it a gentle stir and garnish with a thick slice of orange for that unmistakable visual appeal. It pairs beautifully with salty snacks like olives, prosciutto, or Parmigiano-Reggiano — and it’s best enjoyed outdoors during golden hour, just like the Italians do.
If you’re hosting, create a “Spritz Station” with pre-measured bottles and garnishes so guests can build their own. It’s a low-effort, high-vibe setup that channels the Italian aperitivo lifestyle effortlessly.
Final Thoughts
The Aperol Spritz is more than a drink — it’s a ritual, a social cue, and an Italian cultural staple. What started as a regional aperitivo has turned into a worldwide trend, yet many still miss what makes it truly special: it’s not just about taste, but the context. In Italy, it signals the end of the workday, the start of connection, and a celebration of slowing down.
The controversy? Italians know it’s not a strong drink — and that’s the point. It’s light, refreshing, and meant to be sipped slowly, not slammed. Some critics say it’s overrated. Locals say it’s misunderstood. Once you make one the authentic way — no syrups, no shortcuts, just balance — you’ll get why Italy swears by it.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.