Aperol Spritz
Updated June 24, 2024
- Total Time
- 5 minutes
- Prep Time
- 3 minutes
- Cook Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Ice, for serving
- 3ounces dry Prosecco
- 2ounces Aperol
- 1ounce unflavored sparkling water or club soda
- Orange slice, for serving
Nutritional analysis per serving (1 servings)
126 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 20 milligrams sodium
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.
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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?
We first had an aperol spritzer in Umbria and they used tonic instead of club soda. We like the drink much better using tonic.
Made this with Txakoli and a mildly flavored tangerine-ginger seltzer, reduced the aperol just a bit. Delicious on a hot day. Goes down maybe a bit too easily? Would be excellent with a tiny mint garnish, or a twist of tarragon, or basil, or rosemary, or Eastern hemlock needles, or fresh ginger - something herbal and/or woodsy to temper the sweetness. I hear y’all about the Johnson’s baby aspirin for the straight aperol, but mixed together it just ends up being tasty, not medicinal…gotta make another…
Put the ice in last to avoid bubbling over and wasting the goodness.
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