Aperol Spritz Recipe

Chill glass

If possible, place the wine or large cocktail glass in the freezer for 5–10 minutes beforehand or fill it with ice water for a minute, then discard the ice water. This keeps the drink colder longer.

Add ice

Fill the chilled glass with large ice cubes or a single large sphere until nearly full (about 6 cubes). Large ice melts slower and keeps the drink balanced.

Pour Aperol

Measure and pour 2 oz Aperol directly over the ice. The Aperol should settle around the ice and begin to color the glass.

Add Prosecco

Slowly pour 3 oz chilled Prosecco into the glass. Pouring gently helps preserve the Prosecco's bubbles. Aim to pour down the side of the glass or over the back of a bar spoon.

Top with soda

Add 1 oz chilled soda water to top off the cocktail and give a light effervescence. Adjust soda slightly to taste, but keep the Prosecco-forward balance.

Stir gently

Using a bar spoon, give the drink one or two gentle short stirs (about 3–4 revolutions). Stirring integrates the Aperol, Prosecco, and soda without breaking too many bubbles.

Prepare orange garnish

Using a peeler or paring knife, cut a thin long peel or a half-moon slice from a fresh orange. Remove any excess pith for a clean bitter-sweet oil.

Express oils and garnish

Hold the orange peel over the drink and gently squeeze or twist it to express the citrus oils onto the surface, then drop the peel or float the slice on top of the ice.

Serve immediately with a straw or without; enjoy while cold. Optionally offer extra soda or Prosecco on the side for guests who prefer to adjust strength.