Aperol Spritz
Build ∙ 2 min ∙ 9% ABV ∙
The Aperol Spritz is a low-ABV Italian highball built in the glass from dry sparkling wine, a bitter orange aperitivo, and a splash of soda water. Bittersweet orange and rhubarb notes float over crisp, effervescent bubbles, finishing dry and light — an easy afternoon aperitif built for sipping slowly.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Pour the ingredients into the ice-filled glass: Dry sparkling wine 90 mlAperitivo 60 mlSoda water 30 ml
- Stir gently
- Garnish with an orange slice
Tips
- Fill the wine glass with large ice cubes first, then build in this order: sparkling wine, Aperitivo, then soda water, to preserve carbonation.
- Pour the sparkling wine and Aperitivo gently down the side of the glass without stirring hard, keeping the bubbles intact for a lighter texture.
- Add the soda water last as a short top-up rather than mixing it in early, since pouring order affects fizz and final dilution.
- Use a fresh orange slice pressed against the glass rim rather than a twist, releasing citrus oils that balance the bitter Aperitivo.
History
The spritz traces back to the 19th century in the Veneto region of northern Italy, then under Austro-Hungarian rule, when soldiers and officials found local still wines too strong and lightened them with a splash, or "spritz" (from the German for splash), of water. Over the following decades this practice evolved as Venetians and Paduans began adding soda water and, later, bitter liqueurs to the wine base. Aperol itself was created in 1919 in Padua by brothers Luigi and Silvio Barbieri, who spent seven years developing the bittersweet, orange-hued aperitivo before debuting it. It was not until the 1950s that the specific Aperol Spritz recipe combining prosecco, Aperol, and soda water took shape and became a fixture of Italian aperitivo culture, aided by early television advertising. The drink remained largely a regional specialty until Gruppo Campari acquired Aperol in 2003 and began an international marketing push that turned it into a global phenomenon. A related version made in Venice with the aperitivo Select rather than Aperol, known as the spritz veneziano, is also often cited as an early or parallel form of the drink and was recognized as an official IBA cocktail in 2011.
FAQ
What is the 3-2-1 rule for Aperol Spritz?
The 3-2-1 rule refers to a common ratio of 3 parts sparkling wine, 2 parts Aperol or a similar bitter orange aperitivo, and 1 part soda water, all built over ice. This build follows that same shape, layering the sparkling wine, aperitivo, and soda water in the glass without shaking or stirring.
Is Aperol Spritz the same as an Aperitivo Spritz?
Yes, in practice they are the same drink built the same way; "Aperitivo Spritz" is simply the broader name for a spritz made with a bitter orange aperitivo, of which Aperol is the best-known brand. This build calls for an aperitivo such as Aperol specifically, so the two names describe the same glass.
What is in an Aperol Spritz?
Dry sparkling wine, a bitter orange aperitivo such as Aperol, and soda water, built over ice in a wine glass and finished with an orange slice. It is a low-proof drink at around 9% ABV, closer to wine strength than a spirit-based cocktail.
Is an Aperol Spritz shaken or stirred?
Neither. It is built directly in the glass over ice, with each ingredient poured in and left to combine on its own rather than shaken or stirred, which preserves the sparkling wine's carbonation.
What glass is an Aperol Spritz served in?
A wine glass, which gives the bubbles room and lets the orange slice garnish sit visibly at the surface.
Can you get drunk from one Aperol Spritz?
It is unlikely from a single glass. At roughly 9% ABV, this build is diluted by soda water and built over ice, so it delivers noticeably less alcohol than a standard spirit-forward cocktail, though drinking several in a row still adds up.
