Sip Into Summer: My Favorite Aperol Spritz Recipe

aperol spritz recipe season starts for me the second the sun hangs a little later in the sky and my porch plants stop looking grumpy. Maybe you feel it too. You want something bubbly, a little bitter, refreshing, and easy enough to make while friends are still taking off their shoes. I love fancy cocktails, but this one is pure chill. No bar kit needed, no complicated syrups, just a good glass, ice, and the right ratio. Let me show you how I mix mine so it tastes balanced every single time.

Aperol Spritz Ingredients

Here’s what you’ll need for my easy, ultra-refreshing version. It sticks to the classic vibe, but I’ve added a couple of tiny tweaks I’ve learned over a lot of porch hangs and backyard dinners.

• Prosecco dry and chilled. Go for something labeled brut or extra dry if you want less sweetness. No need to splurge, but avoid anything too sweet.
• Aperol also chilled. That bright orange flavor brings the gentle bitterness and citrusy zing we all love.
• Soda water or club soda. Make sure it’s cold and lively. The bubbles keep everything crisp.
• Ice lots of big cubes. Big cubes melt slower, which means your drink stays bright instead of watered down.
• Orange slice or a twist. I go with a fresh slice. If you have blood orange, use it. It looks beautiful.
• Optional green olive on a pick for that salty hit. Not traditional everywhere, but I love the contrast.

The simple, reliable ratio is 3 parts Prosecco, 2 parts Aperol, 1 part soda. That’s the backbone of this drink. If you’re new to an aperol spritz recipe, this ratio keeps you safe from an overly bitter or too-sweet sip.

Pro tip: chill everything first. A cold bottle of Prosecco and a chilled bottle of Aperol mean better bubbles and a smoother taste. If you forget, tuck your bottles into the freezer for 12 minutes while you prep a snack.

How to Make Aperol Spritz

You can build this right in the glass. No shaker. No fuss. Just follow these steps and your spritz will look and taste like you ordered it at a sunny café.

• Fill a large wine glass with ice. Big handful. I like to add enough that the cubes rise near the rim.
• Pour in 3 ounces Prosecco. Always go bubbles first. This keeps the foam calm and the drink airy.
• Add 2 ounces Aperol. Watch it bloom into that sunset color. The swirl is half the fun.
• Top with 1 ounce soda water. A quick splash, not a waterfall, so you don’t flatten the fizz.
• Give it a gentle stir. Think one lazy circle with a spoon. You want the layers to mingle but keep the bubbles happy.
• Garnish with an orange slice. Optional olive if you like sweet-salty moments.

That’s it. Balanced, bubbly, and citrusy. This is the aperol spritz recipe I rely on for weeknights and weekends alike.

I made your spritz for our backyard dinner and it was a hit. We didn’t change a thing and the 3-2-1 ratio was perfect for everyone, even my friend who swears she doesn’t like bitter drinks. Now it’s our go-to welcome cocktail.

If you’re making these for a seafood night, this pairs with buttery pasta like my favorite style of classic shrimp scampi. The citrusy bitterness cuts the richness in the best way.

How to Adjust Your Aperol Spritz

Everyone’s taste is a little different. The classic ratio is a great starting point, but here’s how I tweak it for guests. Think of these as tiny dials you can turn to find your sweet spot.

Make it less bitter

If someone is new to bitter flavors, tilt toward Prosecco. Try 3.5 ounces Prosecco, 1.5 ounces Aperol, and 1 ounce soda water. Or add a small splash of fresh orange juice, just a half ounce. It softens the edges without turning the drink into a fruit punch.

Light and lower alcohol

Keep the flavor but lighten things up. Go 2 ounces Prosecco, 1.5 ounces Aperol, and 2.5 ounces soda water. It’s more spritzy and very picnic friendly. For a completely non-alcoholic vibe, use a zero-proof aperitif and a non-alcoholic sparkling wine, then top with soda. You still get that sunny ritual in a glass.

Hosting a balanced spread helps too. Put out something crisp and not too heavy, like a tray of baked banana chips for a crunchy nibble that won’t compete with your drink.

I test little tweaks each time and make a quick note. Over a few weekends, you’ll dial in an aperol spritz recipe that feels made for you.

What to Serve with Your Aperol Spritz

Let’s talk snacks and bites, because the right pairing makes the spritz sing. You want salt, crunch, and something fresh. I’m not shy about easy shortcuts either. A salty cheese board with crackers, a bowl of olives, and a bright salad checks every box.

If you want a simple homemade snack that still feels a little fancy, try these cheese crackers. They’re bold, salty, and crunchy, which makes the spritz taste even brighter. I also love pairing it with a big seasonal salad. This bright spring salad has that clean snap you want alongside bubbles.

For dinner, spritz is a friendly opener. Set out a tray while your pasta water heats and pass a bowl of nuts or salty chips. If you’re cooking seafood, that earlier shrimp scampi is a perfect main. Creamy, garlicky, and just rich enough to make the spritz feel essential.

Sweet tooth crowd coming over? Offer one light, fruity bite and one cozy dessert. I like finishing with apple pie cookies. They taste like a tiny slice of pie and the warm spices match the bitter-orange notes beautifully. If you want a lighter option, put out some citrus segments or sliced strawberries. Either way, you’ve got a balanced board that makes your spritz the star.

Aperol Spritz tips & curiosities

The spritz has roots in northern Italy, especially the Veneto region, and became a staple for leisurely late afternoons. The appeal is simple: low effort, low alcohol, and high refreshment. Here are a few tips I swear by, plus fun bits of knowledge you can drop when someone asks why your spritz tastes so good.

Chilling shortcuts that preserve bubbles

Keep Prosecco and Aperol in the fridge at least three hours before serving. Forgot? Wrap bottles in a damp towel and place in the freezer for 12 to 15 minutes. Chill your glass too if you can. Cold glass, cold bottles, and big ice cubes are the trio that prevents watery sips.

Little techniques that make a big difference

Pour Prosecco first and Aperol second to protect the fizz. Top with soda water last and stir gently just once. Taste before adding more Aperol. If you need a visual cue for the ratio, use the markings on your glass or mentally split the glass into thirds. You can also pre-measure into a small pitcher and gently pour to serve multiple drinks at once.

Batching for a crowd? Add Prosecco and Aperol to a pitcher at the 3-to-2 ratio and keep cold over ice packs, not ice cubes, so you don’t dilute it. Guests can top their own glasses with soda water on demand. It turns the mixing into a fun moment without leaving you stuck behind the counter.

Storage tip: if you don’t finish the Prosecco, use a wine saver or a dedicated sparkling wine stopper. It won’t be as bubbly the next day, but it will be spritzy enough for another easy round.

I enjoy geeking out on the small details, but I’m never precious about it. The goal is a drink you’ll actually make on a Tuesday night. That’s the heart of any reliable aperol spritz recipe.

Common Questions

What Prosecco should I buy?
Choose a dry bottle labeled brut or extra dry. You want crisp, not sticky sweet, so the citrus-bitter balance shines.

Can I use Champagne or another sparkling wine?
Yes. Prosecco is classic and often more affordable, but any dry, bubbly white works. If it’s sweeter, dial down Aperol slightly.

How do I make a pitcher for a party?
Mix Prosecco and Aperol at a 3-to-2 ratio in a chilled pitcher. Don’t add soda water until serving. Guests can top off their glasses to keep bubbles bright.

How do I reduce sugar?
Pick a drier Prosecco and add a little extra soda water. You can also use a non-sweet orange twist instead of juice.

What glass is best?
A big wine glass. It holds plenty of ice, shows off the color, and lets the aromas open up.

One Last Clink Before You Mix Yours

If you want a sunny, breezy sip you can master in minutes, this aperol spritz recipe is it. Stick to the 3-2-1 ratio, chill everything, and use big ice. Snack smart and pour with confidence. If you’re curious to compare styles and learn a few extra tips, I love this thoughtful guide to a Classic Aperol Spritz Recipe, which lines up with my approach but adds helpful context for ingredients and balance. Pour one, take a breath, and enjoy that first bright sip. You’ve got this.

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