Recipe

Classic Aperol Spritz Recipe

Light, bubbly, and perfectly bittersweet, this 3-2-1 Aperol Spritz is an easy way to make happy hour feel like a mini vacation.

By Matt Campbell

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4.8

A chilled Aperol Spritz in a large wine glass with ice, an orange slice, and a pale sunset glow in the background

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If there’s one drink that says “I planned a vibe,” it’s an Aperol Spritz. It’s bright, lightly bitter, and bubbly in a way that makes even a random Tuesday feel like you should be sitting outside with your feet up. The best part is you do not need a mixology degree or a fancy bar cart. You need three ingredients, a glass, and enough ice to make it feel like summer.

This is the most common Italian-style build, often called the 3-2-1 method. It stays balanced, it looks gorgeous in the glass, and it tastes like orange peel, herbs, and sparkling refreshment. If your spritzes have ever come out too sweet, too flat, or weirdly boozy, this version gets you back to “why does this taste like vacation?”

A hand pouring Prosecco into a wine glass filled with ice and Aperol, with an orange slice resting on the rim

Why It Works

Balanced flavor: The common 3-2-1 ratio gives you bittersweet citrus without turning it into orange pop.
Maximum bubbles: Keeping everything cold and stirring gently helps it stay lively.
Cold and crisp: A full glass of ice makes a noticeable difference for the freshest, most refreshing sip.
Easy to scale: Make one, or set up a quick spritz station for guests with zero stress.

Pairs Well With

Storage Tips

Spritzes are a make it and drink it situation. Once the bubbles are in the glass, the clock starts ticking.

If you already mixed one: It will go flat fast. If you must save it, refrigerate for up to 1 to 2 hours and refresh with new ice and a splash of Prosecco or soda water. It will be “fine,” not fabulous.
Batching tip: You can pre-chill the Aperol and Prosecco and set up a DIY station. Add soda water only when serving to keep the fizz.
Open Prosecco: Reseal with a sparkling wine stopper and refrigerate. Best within 24 hours for peak carbonation, but still usable up to 48 hours.

Common Questions

What is the classic Aperol Spritz ratio?

The most common modern ratio is 3 parts Prosecco, 2 parts Aperol, 1 part soda water. In ounces, that is typically 3 oz Prosecco, 2 oz Aperol, and 1 oz soda. Some Italian bars pour it a little differently (often closer to equal parts Prosecco and Aperol with a smaller soda splash), so treat 3-2-1 as a reliable starting point and tweak from there.

Do I have to use Prosecco?

Prosecco is traditional, but any dry sparkling wine works. If you are choosing by label, Brut is drier than Extra Dry (yes, the names are confusing). If you want a less sweet spritz, go Brut.

Why does my Aperol Spritz taste too bitter?

Usually it is under-diluted or the ratio is heavy on Aperol. Use lots of ice, stick to 3-2-1, and add a touch more soda water if needed. Also consider a less razor-sharp sparkling wine. Something bone-dry and high-acid can read more bitter next to Aperol.

Why is my spritz watery?

Too little ice melts faster. Counterintuitive, but a full glass of ice keeps the drink colder and slows dilution. Also, do not over-stir. One or two gentle turns is enough.

Can I make it non-alcoholic?

Yes. Use a non-alcoholic sparkling wine plus an NA aperitif with a similar bitter-orange profile. Build it the same way over ice and finish with soda water.

Soda water vs club soda vs seltzer: does it matter?

Not much. Club soda, soda water, and seltzer are all fine here. Use whatever is cold and bubbly.

What glass should I use?

A large wine glass is the classic choice because it holds plenty of ice and keeps the aromas bright. A rocks glass works in a pinch.

Do I have to garnish with an orange slice?

No, but it helps. An orange slice in the glass is classic. You can also do an expressed orange peel, a half-moon on the rim, or skip garnish if you are keeping it simple.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large wine glass (or a rocks glass)
Jigger or small measuring cup
Bar spoon (or any spoon for a quick, gentle stir)
Ice scoop (optional, but it keeps things tidy)

The first time I made Aperol Spritzes at home, I did what every confidently confused cook does. I eyeballed it. The color was perfect, but the taste was chaos. Too bitter, too sweet, then flat five minutes later. Once I actually committed to a consistent ratio and a truly unreasonable amount of ice, it clicked. Now it’s my go-to “we survived the day” drink, especially when dinner is something cozy like pasta and you want a bright, fizzy reset on the side.