This easy, three-ingredient Aperol Spritz Recipe is the ultimate summer Italian drink—bright, bitter, and sparkling, perfectly refreshing on a warm afternoon.
Imagine yourself on a sunlit terrace, glass in hand, as the orange glow of an Aperol Spritz dances in the light. An Aperol Spritz is a classic Italian cocktail—an aperitif that’s equal parts charm and simplicity. What makes this Aperol Spritz Recipe stand out? It celebrates that delicate bitter-sweet balance, uses quality Prosecco for lively bubbles, and takes less than five minutes from start to sip. I first fell for it during a family reunion in Tuscany, and since then I’ve whipped it up by the pitcher for garden parties, casual barbecues, and lazy Sunday brunches.
Why You’ll Love This Aperol Spritz Recipe
- Ready in under five minutes—no fuss, no fancy tools.
- Three simple ingredients you probably already have (or can snag at the grocery).
- Light, low-ABV cocktail that won’t tip you over.
- Glowing, Instagram-worthy color—seriously, that orange hue!
- Effervescent Prosecco bubbles keep the drink lively sip after sip.
- Customizable bitter-sweet ratio to suit your taste buds.
- Perfect for summer gatherings, happy hours, or a solo moment on the porch.
- Pairs beautifully with bruschetta, grilled peaches, or a cheese board.
Ingredients for Aperol Spritz Recipe
• 3 oz Prosecco (choose a dry DOC like Mionetto or La Marca)
• 2 oz Aperol (the signature Italian aperitif with bright, bittersweet orange notes)
• 1 oz chilled club soda or sparkling water (San Pellegrino works well)
• Ice cubes (large, clear cubes melt slower)
• Orange slice or twist (for garnish)
Tips:
– Pick a Prosecco labeled DOC for a fine, crisp finish.
– Use fresh, cold soda straight from the fridge—no lukewarm bubbles here.
– If you like it milder, try a 3:1:1 ratio (Prosecco:Aperol:soda).
Directions for Aperol Spritz Recipe
- Chill your glass. Pop your favorite wine or rocks glass into the freezer for 5 minutes, so the drink stays cool.
- Fill with ice. Heap in large, clear cubes up to the brim—big cubes melt slower, keeping dilution gentle.
- Pour in Aperol. Measure 2 ounces, letting that sunset-orange liquid flow over the ice.
- Add Prosecco. Tilt the glass and pour 3 ounces slowly to preserve the fizz—think gentle waterfall.
- Top with soda. Add 1 ounce of club soda; a quick splash brings freshness without overpowering.
- Stir lightly. Use a bar spoon or straw—just one or two gentle turns to marry flavors.
- Garnish and serve. Float an orange slice or twist on top. Voila—your Aperol Spritz Recipe is ready to enjoy!
Servings & Timing
• Yield: 1 cocktail (multiply ingredients for more)
• Prep Time: 3 minutes (plus glass chilling if you like)
• Total Time: 5 minutes
If you’re hosting six friends, plan on 30 minutes to mix up a tray of six Aperol Spritz—perfect for a casual gathering.
Variations
• Blood Orange Spritz: Swap Aperol for Select Aperitivo and add ½ oz fresh blood orange juice.
• Rosé Spritz: Use rosé Prosecco for a floral twist and pink hue.
• Non-Alcoholic Spritz: Try Lyre’s Italian Orange and lemon-lime soda in place of Aperol and Prosecco.
• Herbal Spritz: Muddle a few mint leaves in the glass before pouring for a refreshing lift.
• Berry Spritz: Drop in fresh raspberries or strawberries for color and sweetness.
Storage & Reheating
Cocktails aren’t usually reheated, but you can batch the base:
• Premix Aperol and Prosecco (3:2 ratio) in a sealed bottle—store in fridge up to 12 hours.
• Leave soda and ice separate; add them just before serving to keep bubbles snappy.
• Leftover Spritz? Drink within an hour or the fizz will fade—fresh is best!
Notes
When I first tested this recipe, I found that shaking the soda in a cocktail shaker flattened the bubbles—so I ditched that move. Also, I learned large ice cubes slow melt and prevent watered-down spritzes; if you’re feeling fancy, use an ice sphere mold. For an extra citrus zing, freeze orange slices ahead of time—they look gorgeous and act as chillers.
FAQs
Q: What’s the classic Aperol Spritz ratio?
A: Traditionally it’s 3 parts Prosecco, 2 parts Aperol, 1 part soda—that’s the sweet spot for most palates.
Q: Can I use Champagne instead of Prosecco?
A: You sure can—Champagne adds extra fizz and a toasty note, though it’s pricier.
Q: How do I make it less bitter?
A: Reduce Aperol by ½ ounce and up the Prosecco or soda a bit to soften the bitterness.
Q: What glass should I use?
A: A large wine glass or balloon glass shows off the color and lets the aromas shine.
Q: Can I batch this for a party?
A: Yes—mix Aperol and Prosecco in a pitcher, keep chilled, and add soda and ice right before serving.
Q: Any non-alcoholic options?
A: Replace Aperol with an alcohol-free aperitif like Crodino and use sparkling water instead of Prosecco.
Q: Why is my Spritz too flat?
A: Likely from warm ingredients or over-stirring; chill everything and stir gently.
Q: How to garnish beyond oranges?
A: A sprig of rosemary or basil leaf can add a fragrant twist.
Conclusion
This Aperol Spritz Recipe brings a slice of Italian summer to your home—light, lively, and utterly refreshing. Give it a whirl, then drop a comment below or tag your creation on Instagram with #SpritzAndSmile. And if you’re craving more Italian cocktail magic, don’t miss my Negroni Recipe next!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
