Grapefruit Aperol Spritz Recipe

Chill glass & ingredients

Place your coupe, wine, or large stemmed glass in the freezer for 5–10 minutes or fill with ice to chill while you prepare ingredients. Make sure Prosecco and soda water are well chilled.

If using fresh grapefruit juice, roll a whole grapefruit on the counter under your palm to loosen juices, then cut and juice. Strain pulp if you prefer a smoother spritz.

Add ice

Discard chilling ice from glass if used. Fill the chilled glass with 3–4 large ice cubes to keep dilution slow and the drink cold.

Measure Aperol and juice

Pour 2 oz Aperol and 2 oz fresh grapefruit juice into the glass over the ice. If you prefer a slightly sweeter drink, add 0.25 oz simple syrup now.

Top with bubbles and soda

Gently pour 3 oz chilled Prosecco into the glass. Add 0.5 oz chilled soda water to lift and lengthen the spritz. Pour slowly to preserve carbonation and create a light layered effect.

Stir gently

Use a bar spoon to gently stir 2–3 times just to combine — avoid vigorous stirring to keep bubbles intact.

Garnish & finish

Garnish with a grapefruit wheel or a thin twist of grapefruit peel and optionally a small mint sprig for aroma. Serve immediately with a straw or without, depending on glassware.

For a more bitter-forward spritz, reduce grapefruit juice to 1.5 oz and increase Aperol to 2.5 oz. For a lighter spritz, increase Prosecco to 4 oz and keep Aperol at 1.5 oz.

If Prosecco is not available, use a dry sparkling wine. For a lower-alcohol version, substitute half the Prosecco with soda water and reduce Aperol slightly.