Aperol Spritz - Prosecco, Aperol & Soda Italian Aperitivo

The Aperol Spritz is built around one memorable formula: three parts Prosecco, two parts Aperol, and one part soda water. The sparkling wine brings fruit and bubbles, Aperol supplies its unmistakable bittersweet orange character, and soda keeps the drink long and refreshing. Everything goes directly into an ice-filled wine glass, making it one of Italy's most approachable aperitivo cocktails.

Background

The broader spritz tradition is generally traced to 19th-century Veneto, where wine was diluted with water. Luigi and Silvio Barbieri created Aperol in 1919, and the modern Aperol Spritz took shape in the 1950s as Aperol became closely associated with the aperitivo culture of Padua and Venice.

What You'll Need

Ingredients

• Prosecco: Provides the crisp sparkling base and light fruit character.
• Aperol: Adds the drink's signature bittersweet orange, herbal, and rhubarb notes.
• Soda Water: Lengthens the cocktail and adds another layer of clean carbonation.
• Orange Slice: Reinforces the citrus aroma and provides the classic garnish.

Substitutions: A dry Cava or another crisp sparkling wine can stand in for Prosecco. Plain sparkling water can replace soda water if needed.

Equipment

• Large Wine Glass
• Jigger
• Bar spoon
• Ice

Why the 3:2:1 Ratio Works

The proportions are easy to remember, but each part has a job. Three parts Prosecco keep the drink lively and wine-forward. Two parts Aperol provide enough bittersweet citrus to remain distinctive without dominating. One part soda water opens the drink further, softening the sweetness and keeping the finish crisp.

A Note on the Soda Ratio

The current IBA specification calls for 90 ml Prosecco, 60 ml Aperol, and a splash of soda water. We disagree with using that smaller soda measure as the house specification here because Aperol itself publishes the Aperol Spritz using the full 3:2:1 ratio, including one part soda water.

For Boozeopedia, we're following Aperol's own published build: 3 parts Prosecco, 2 parts Aperol, and 1 part soda water.

Substitutions & Variations

• Campari Spritz: Replace Aperol with Campari for a more bitter and assertive Italian spritz.
• Cava Spritz: Use dry Cava instead of Prosecco for a slightly different sparkling-wine profile.
• Lighter Spritz: Add a little extra soda water for a longer, less concentrated drink.
• Blood Orange Garnish: Swap the standard orange slice for blood orange when available for a deeper citrus aroma and color.

Helpful Tips

• Chill every ingredient: Cold Prosecco and soda help the drink stay lively without relying on melting ice.
• Use plenty of ice: A well-filled glass stays colder and slows dilution.
• Measure the 3:2:1 ratio: It is simple enough to memorize and keeps the drink consistent.
• Pour gently: Prosecco and soda lose carbonation when handled aggressively.
• Stir briefly: A couple of gentle turns are enough to integrate the ingredients.
• Use a dry Prosecco: A drier sparkling wine keeps Aperol's sweetness in check.
• Batch the still component only: For groups, pre-measure Aperol, but add Prosecco and soda individually to preserve their bubbles.
• Finish with orange: A fresh orange slice reinforces Aperol's citrus character without complicating the drink.