Aperol Spritz
Updated December 29, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 5 minutes
- Prep Time
- 3 minutes
- Cook Time
- 2 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Ice, for serving
3 ounces dry Prosecco
2 ounces Aperol
1 ounce unflavored sparkling water or club soda
Orange slice, for serving
Nutritional analysis per serving
6 grams carbs; 126 calories; 11 milligrams sodium; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Fill a large wine glass ¾ full with ice.
- Step 2
Add the Prosecco and Aperol and stir gently to combine.
- Step 3
Top with the sparkling water. Garnish with an orange slice and serve.
Private Notes
Comments
I had my first Aperol Spritz in a little cicheti bar along a quiet canal in Venice, in 2006. I saw the locals drinking this beautifully hued drink and tried it myself. The ratio was different than the one noted in this article and what every American bartender seems to go by - I was shown that it’s one part Aperol, one part dry white wine, and two parts sparkling water. I find my authentic Venetian version to be more subtle and interesting. Aperol wasn’t imported to the states way back then.
You can always buy the cute little single serve bottles of Prosecco so the you don’t waste a whole bottle.
Any thoughts as to the "necessity"/advantage of Prosecco vis a vis "plain" white wine? Apart from cost, there's obviously - in non-party/group settings - the reality that Prosecco, once opened, goes flat in a hurry. Obviously, the club soda would seem to add bubbles aplenty, but I *am* asking, not advocating. Last, if one were to x out Prosecco, is there a variety of white wine that works best?
I was shown that it’s one part Aperol, one part dry white wine, and two parts sparkling water. I find my authentic Venetian version to be more subtle and interesting. First generation Venetian American here. I have to agree with the one to one dry white wine to aperitivo plus two parts sparkling mineral water. My 3,2,1 is Aperol, Prosecco, club soda with a splash of fresh orange juice. A garnish of orange peel finishes it off.
The original Italian Spritz does not contain water! They do that nowhere in Italy! Use more ice instead.
For those concerned about prosecco leftovers going flat - I’ve found that tequila corks are the perfect snug fit for glass bottles, and I have successfully tested this theory. Bubbles stay bubbly after a month corked in the fridge. Works for my Mexican cokes, too. And interestingly, also a perfect fit for the drainage holes on top of my kayak! Save those corks!