The recipe
for your table
Generously fill a large wine or spritz glass with ice cubes.
Pour in the prosecco first—this keeps the Aperol from settling at the bottom.
Add the Aperol and top up with a splash of soda water.
Stir gently once and garnish with half an orange wheel.
The Aperol Spritz recipe in brief
Once you know the Aperol Spritz recipe, you will never forget it: 3-2-1. Three parts prosecco (9 cl), two parts Aperol (6 cl), and one part soda water (3 cl), poured over a glass full of ice. Pour in exactly that order—first the prosecco, then the Aperol—and the colors will naturally blend into that signature sunset orange. Garnish with half an orange wheel and you’re done.
The difference between an average and a perfect spritz comes down to three details. Use a brut or extra-dry prosecco, never a sweet one; Aperol already brings enough sugar. Make sure everything is ice-cold before pouring, because lukewarm prosecco makes the ice melt and waters down the glass within minutes. And be generous with the ice cubes: a half-full glass melts faster than a full one.
This Aperol Spritz recipe is intentionally written for one person, but with the serving selector above you can effortlessly scale it up for the whole table. Making it for a group? Never mix it in a pitcher ahead of time—pour it by the glass so the bubbles stay fresh. The right glass? A spritz glass or large balloon glass of around 49 cl, such as the sets in our aperol spritz glasses collection.
The story
The spritz dates back to the time when Austrian soldiers in the Veneto found the local wine too strong and asked for a “Spritzer” of water. The Venetians created their own version with bitter liqueur and bubbles. Aperol—launched in 1919 by the Barbieri brothers in Padua—became the defining flavor of that tradition after World War II. Its global breakthrough came after 2003, when Campari acquired the brand and turned the Spritz into a carefree summer lifestyle. By now, the drink has also become a fixture in the Netherlands: the spritz category continues to grow every year, all year round.
The right glass
A spritz belongs in a large, rounded stemmed glass: plenty of room for ice, bubbles, and that bright orange color. A special spritz glass of around 49 cl is ideal, but a generous balloon glass works just as well. The stem keeps your hand away from the ice, so the drink stays cold longer. In our Aperol Spritz category, we’ve already gathered the best glasses. A large stemmed wine glass does exactly the same job; take a look at our wine glasses.
RCR Timeless Spritz Glass 49 cl (6 pieces)
RCR Alkemist Gin Tonic / Balloon Glass 58 cl (6 pieces)
Both sets—€84.90 together, free shipping from €50.
Variations & twists
Replace the Aperol with Campari for a bitter, fire-red spritz, or with Limoncello for the lemon-sweet summer version. Select and Cynar add Venetian depth for more advanced drinkers. With 0.0 bitter aperitifs and alcohol-free sparkling wine, everyone at the table can join in—the same glass, the same sunshine. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
Remember 3-2-1: three parts prosecco, two parts Aperol, one part soda. Pour in this order and your spritz will naturally have the perfect color gradient. Serve with a bowl of crisps or olives—aperitivo is a complete ritual.
The 3-2-1 ratio explained
Three parts prosecco, two parts Aperol, one part soda: that’s 9, 6, and 3 cl. That ratio is no coincidence. The prosecco provides volume and bubbles, the Aperol bitterness and color, and the soda dilutes it just enough to cut through the liqueur’s sweetness. If you switch to equal parts prosecco and Aperol, it becomes heavy and syrupy. Leave out the soda, and it lacks length. If you want it less sweet, first increase the prosecco to four parts before adjusting the Aperol.
Prosecco or cava: which should you choose?
Prosecco is the official choice, and for good reason: the Glera grape brings pear and floral notes that pair well with Aperol’s orange bitterness. Cava is drier and more bready due to bottle fermentation, making the spritz crisper but also less fruity. Both work, as long as you choose a brut or extra dry bottle. Avoid a sweet or demi-sec sparkling wine, as the sugar then piles up on top of the liqueur. More importantly, the bottle must be ice-cold; otherwise, the ice melts too quickly and the glass is watered down within five minutes.
Alcohol content and calories
The alcohol content in the glass comes to approximately 10 to 11 percent ABV. Aperol itself is 11 percent and prosecco around 11.5, so the spritz is no stronger than a glass of wine, just larger. In terms of calories, you are looking at roughly 170 to 190 per glass, most of which come from the Aperol: it contains approximately 25 grams of sugar per 100 ml. If you want less, increase the soda to 5 cl and reduce the Aperol to 4.5 cl. You lose some color, but the flavor remains recognizable.
A pitcher of Aperol Spritz for eight guests
For eight glasses, allow for one 75 cl bottle of prosecco, approximately 50 cl of Aperol, and 25 cl of soda. Never mix everything in advance in a pitcher, because the fizz will be gone before the first guest pours a glass. What does work: chill the bottles thoroughly, fill a large bowl with ice, slice the orange in advance, and set out a 3 cl measuring cup. Guests can then pour their own drinks, and the proportions remain visible. If you do want to batch it, mix only the Aperol with the soda and add the bubbles to each glass.
Frequently asked questions
How do you make an Aperol Spritz?
Fill a large wine or spritz glass generously with ice, first pour in 9 cl of prosecco, then add 6 cl of Aperol and top with 3 cl of soda water. Stir gently once and garnish with half an orange slice. This order naturally creates the right color gradient.
What is the difference between Aperol and Aperol Spritz?
Aperol is the bitter liqueur itself; Aperol Spritz is the cocktail you make with it. Aperol is rarely drunk neat; in a spritz, it is topped up with prosecco and soda water to create a light aperitif of around 10 percent ABV. In short: one is a bottle, the other is a glass.
Is Aperol mixed with cava or prosecco?
Prosecco is the classic and official choice. Cava works perfectly well as an alternative, provided you choose a dry (brut) bottle, because a sweet sparkling wine quickly makes the spritz too sweet. More important than its origin is that the bottle is ice-cold before you pour.
What is the perfect Aperol Spritz?
The perfect Aperol Spritz follows a 3-2-1 ratio: three parts prosecco, two parts Aperol, one part soda, over plenty of ice. Pour in that order, stir just once, and garnish with orange. Serve in a stemmed glass of approximately 49 cl; see our Aperol Spritz glasses.
Everything for your bar,
to one address
Glasses in hospitality quality, delivered in sets. Order today, delivered quickly.
Shop glasses →