The classic aperol spritz recipe uses a 3-2-1 ratio: 90 ml Prosecco, 60 ml Aperol, and 30 ml soda water, served over plenty of ice in a large wine glass and finished with an orange slice. Add the Prosecco first, then Aperol and soda, and stir only briefly to preserve the bubbles.
This proportion makes one generous drink of about 180 ml before ice dilution. It gives you the familiar bittersweet orange flavor without making the cocktail either too strong or too watery.
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Classic Aperol Spritz recipe at a glance
| Ingredient or detail | Exact amount | Purpose |
|---|---|---|
| Prosecco | 90 ml | Provides bubbles, acidity, and the largest part of the drink |
| Aperol | 60 ml | Adds bitter orange, herbs, sweetness, and color |
| Soda water | 30 ml | Lightens the drink and softens the alcohol and bitterness |
| Ice | 150–200 g, or enough to fill the glass | Chills the drink while limiting rapid melting |
| Garnish | 1 orange slice or wedge | Adds aroma and reinforces the orange character |
What you need
- 90 ml chilled Prosecco: Choose a dry or extra-dry sparkling wine. A very sweet sparkling wine can make the finished drink heavy.
- 60 ml Aperol: Measure it rather than pouring by eye if you want the classic balance.
- 30 ml chilled soda water: Plain carbonated water works best. Avoid tonic water unless you specifically want extra bitterness.
- Large wine glass or spritz glass: A 400–600 ml glass leaves room for ice, liquid, aroma, and a comfortable stir.
- Large, solid ice cubes: Use enough to fill the glass. Large cubes or dense commercial ice melt more slowly than small, cracked pieces.
- Orange: Use a thin slice, half-moon, or wedge. Wash and dry the peel before cutting.
A jigger with 30 ml and 60 ml markings makes the measurements simple. If your jigger measures in ounces, use 3 fl oz Prosecco, 2 fl oz Aperol, and 1 fl oz soda water. The metric measurements are easier to repeat accurately, especially when scaling the recipe for several people.
How to make an Aperol Spritz
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Chill the ingredients and glass. Refrigerate the Prosecco, Aperol, and soda water before mixing. If convenient, chill the empty glass for 10–15 minutes. Cold ingredients reduce the need for excessive stirring, which helps the drink retain carbonation.
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Fill the glass completely with ice. Add approximately 150–200 g of ice, or enough to reach near the rim. A nearly full glass keeps the liquid cold and prevents the few cubes at the bottom from melting rapidly and diluting the cocktail.
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Pour in 90 ml of Prosecco. Tilt the glass slightly and pour slowly down the side. This reduces foaming and leaves room for the other ingredients.
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Add 60 ml of Aperol. Pour it over the sparkling wine and ice. Adding the liqueur after the Prosecco helps you control the head of foam.
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Top with 30 ml of soda water. Pour gently to preserve the carbonation. Soda is added last because its bubbles help distribute the drink while you use less stirring.
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Stir once or twice from the bottom. Use a bar spoon or a narrow spoon and make only two gentle rotations. Vigorous stirring releases carbonation and can flatten the cocktail.
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Add the garnish and serve immediately. Place an orange slice inside the glass or rest it on the rim. Serve with a straw only if preferred; sipping from the rim gives you more of the orange-peel aroma.
The 3-2-1 calculation for one or more drinks
The ratio is easy to scale because one part equals 30 ml. For one drink, three parts Prosecco equal 90 ml, two parts Aperol equal 60 ml, and one part soda water equals 30 ml. The total measured liquid is therefore 180 ml.
| Number of drinks | Prosecco | Aperol | Soda water | Total liquid |
|---|---|---|---|---|
| 1 | 90 ml | 60 ml | 30 ml | 180 ml |
| 2 | 180 ml | 120 ml | 60 ml | 360 ml |
| 4 | 360 ml | 240 ml | 120 ml | 720 ml |
| 6 | 540 ml | 360 ml | 180 ml | 1,080 ml |
A standard 750 ml bottle of Prosecco contains enough for eight 90 ml pours, with about 30 ml left over. A 700 ml bottle of Aperol supplies eleven 60 ml portions, with about 40 ml remaining. That means the sparkling wine, not the Aperol, usually determines how many classic single drinks one bottle can make.
Glass and ice guidance
A large stemmed wine glass is the most practical choice because its 400–600 ml capacity accommodates the 180 ml drink, a generous amount of ice, and an orange garnish without overflowing. A stem helps keep warm hands away from the bowl, while the broad opening allows the orange aroma to reach your nose.
A rocks glass can work for a smaller, more concentrated serving, but it usually holds less ice and makes the drink feel fuller. If using one, choose a glass of at least 300 ml and do not reduce the ice simply to make the ingredients fit. A tall narrow glass retains bubbles well, but the smaller opening provides less orange aroma and can make stirring awkward.
Use large cubes whenever possible. For example, four or five cubes measuring roughly 4–5 cm each will generally melt more slowly than a handful of small refrigerator ice pieces. Do not use crushed ice for the classic version unless you intend to drink it quickly; its greater surface area dilutes the cocktail faster.
How to adjust the bitterness
Aperol is bittersweet rather than intensely bitter, but the balance can change depending on the Prosecco, temperature, dilution, and personal preference. Adjust one element at a time so you know what improved the drink.
For a softer, less bitter spritz
- Use 45 ml Aperol, 90 ml Prosecco, and 30 ml soda water. This keeps the same overall structure while reducing the bitter-orange liqueur.
- Use a slightly sweeter Prosecco, such as an extra-dry style. In sparkling-wine terminology, “extra-dry” is generally sweeter than “brut,” despite the name.
- Increase the soda to 45 ml for a longer, lighter drink. The extra dilution lowers the intensity but also makes the cocktail less richly colored.
- Add a larger orange slice or express a strip of orange peel over the surface. The citrus aroma can make the drink taste rounder without adding sugar.
For a more bitter, vivid spritz
- Keep Aperol at 60 ml but use 90 ml of a very dry brut Prosecco.
- Reduce the soda to 15–20 ml if you want more concentrated flavor and stronger bubbles from the sparkling wine.
- Add a thin grapefruit peel alongside the orange. Grapefruit contributes a sharper, more bitter aroma, so use a small piece first.
- Choose a slightly larger orange peel rather than adding extra Aperol. More liqueur raises sweetness and alcohol as well as bitterness.
Do not compensate for a warm drink by adding less ice. The better correction is to chill the ingredients first and fill the glass with ice. Less ice often melts more quickly, creating a watery drink even when the initial flavor seems stronger.
Common mistakes and ownership realities
- Using too little ice: Two or three cubes cannot chill a full 180 ml pour effectively. Fill the glass nearly to the top.
- Pouring in the wrong order: Adding soda first can encourage foaming and make the proportions harder to judge. Prosecco, Aperol, then soda is the most controllable sequence.
- Stirring aggressively: Bubbles are part of the drink’s texture. Two gentle rotations are enough.
- Using flat sparkling wine: Once opened, Prosecco loses carbonation over time. A sparkling-wine stopper can slow that loss in the refrigerator, but it will not restore bubbles already gone.
- Leaving citrus in the glass for hours: Orange peel and pulp can become dull or slightly bitter. Garnish each drink shortly before serving.
- Neglecting glass cleaning: Grease on the rim suppresses foam and interferes with citrus aroma. Wash wine glasses with unscented detergent, rinse thoroughly, and dry with a lint-free cloth.
The most useful equipment is simple: a glass large enough for ice, a 30/60 ml jigger, a long spoon, and a reliable citrus knife. A dedicated spritz glass is not essential, and there is no advantage to buying specialized equipment if a clean large wine glass already fits the recipe.
A reliable worked example
Suppose you are making four drinks. Measure 360 ml Prosecco, 240 ml Aperol, and 120 ml soda water. Fill four 400–600 ml glasses with approximately 150–200 g ice each, then divide the measured ingredients between the glasses in the same 3-2-1 order.
For better carbonation, do not mix the entire batch in a pitcher and leave it standing. The total liquid would be 720 ml, but the exposed surface and stirring would allow bubbles to escape before serving. Assemble each glass individually, or prepare the Prosecco and Aperol in each glass and add soda just before the garnish.
Frequently Asked Questions
What is the correct ratio for an Aperol Spritz?
The classic ratio is 3 parts Prosecco, 2 parts Aperol, and 1 part soda water. With a 30 ml part, that equals 90 ml Prosecco, 60 ml Aperol, and 30 ml soda for one drink. This produces approximately 180 ml of liquid before ice dilution.
Should Aperol Spritz be served over ice?
Yes. Serve it over plenty of ice in a large wine glass or spritz glass. A full glass of large, solid cubes chills the drink while melting more slowly than a small amount of crushed or cracked ice.
What is the best garnish for an Aperol Spritz?
An orange slice or wedge is the traditional garnish and the most reliable choice. A thin orange half-moon gives aroma without taking up much space, while a small grapefruit peel adds a sharper bitter-citrus note. Avoid using several thick pieces of fruit, which can crowd the glass and make the drink harder to stir.
Can I make an Aperol Spritz less bitter?
Yes. Reduce Aperol to 45 ml while keeping 90 ml Prosecco and 30 ml soda, or increase the soda to 45 ml for a longer drink. A slightly sweeter extra-dry Prosecco and a fresh orange garnish can also soften the perceived bitterness.
Can I use Champagne or another sparkling wine?
Yes, although Prosecco is the usual choice because its fruitiness suits Aperol and its pricing makes it practical for serving several drinks. Cava, another dry sparkling wine, or Champagne can also work. Choose a chilled, lively wine and avoid an extremely sweet style unless you want a sweeter cocktail.
How far ahead can I prepare an Aperol Spritz?
Prepare the ice, glasses, measured Aperol, and orange garnishes ahead of time, but add the Prosecco and soda shortly before serving. The cocktail loses carbonation if it sits mixed, particularly in a pitcher. For the best texture, assemble each drink no more than a few minutes before it is served.
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