Aperol Spritz Pitcher Recipe

Chill

Chill the champagne/sparkling wine and club soda in the refrigerator until very cold (at least 1 hour). Also chill the pitcher if possible.

Wash the oranges thoroughly. Slice 2 oranges into 1/4-inch rounds; reserve a few whole wheels for glasses. Cut rounds in half if your pitcher is narrow.

Place the orange slices into the bottom of a 2–3 quart pitcher, arranging them so they spread out and release juice when muddled lightly.

Optional light muddle

Using a wooden spoon or muddler, press the orange slices gently 4–6 times to release some juice and oils. Do not over-muddle — you want brightness, not bitterness.

Add the ice to the pitcher, pouring in about 4–6 cups to fill roughly half to two-thirds full depending on pitcher size.

Pour in 2 cups Aperol over the ice and orange slices.

Slowly add 4 cups chilled champagne or dry sparkling wine. Pour gently to preserve bubbles.

Top with 1 cup chilled club soda to add effervescence and slightly lengthen the drink.

Adjust sweetness (optional)

Taste a small spoonful. If you prefer slightly sweeter, stir in up to 2 tablespoons simple syrup, mixing gently. Avoid over-stirring to retain carbonation.

Give the pitcher a gentle stir (2–3 strokes) to combine ingredients without flattening the bubbles.

Fill 6 chilled wine or rocks glasses with ice (if desired) and place an orange wheel on the rim or inside each glass.

Pour the Aperol Spritz from the pitcher into the glasses, aiming to distribute orange slices so each glass gets some.

Garnish each glass with an optional mint sprig and serve immediately so the drink remains fizzy.

Leftover pitcher: keep refrigerated and covered; add a splash of fresh club soda before serving to revive bubbles. Consume within 6–8 hours for best quality.