Aperol Spritz

By Lidey Heuck

Updated December 29, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
5 minutes
Prep Time
3 minutes
Cook Time
2 minutes
Rating
5(871)
Comments
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A popular Italian aperitivo, or pre-dinner drink, the Aperol spritz is traditionally served with a few light snacks and meant to wake up the appetite before dinner. This cocktail gets its bright orange hue from Aperol, a bittersweet liqueur made from rhubarb and digestive herbs. Easy to commit to memory, this recipe follows the classic ratio of 3 parts Prosecco, 2 parts Aperol and 1 part sparkling water, but you can add another ounce of Aperol, if you’d like a stronger sip. Aperol spritz is traditionally served in large wine goblets, but will be delicious in any glass you have on hand.

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Ingredients

Yield:1 drink

  • Ice, for serving

  • 3 ounces dry Prosecco

  • 2 ounces Aperol 

  • 1 ounce unflavored sparkling water or club soda

  • Orange slice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 126 calories; 20 milligrams sodium; 3 grams sugar

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

  1. Step 1

    Fill a large wine glass ¾ full with ice.

  2. Step 2

    Add the Prosecco and Aperol and stir gently to combine.

  3. Step 3

    Top with the sparkling water. Garnish with an orange slice and serve.

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Ratings

5 out of 5
871 user ratings
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Comments

DXC

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.

gina caruana

You can always buy the cute little single serve bottles of Prosecco so the you don’t waste a whole bottle.

Nmanzini

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?

Julie

Try substituting Cynar for the Aperol!

Clayton

An Aperol spritz on a balcony overlooking the Grand Canal in Venice is something not to miss.

Dynise

More specifically, "This cocktail gets its bright orange hue from" the yellow #6 and red #40 that's in Aperol, at least in the US. These dangerous food colorings should banned here, like they are in Europe. I read that they're being phased out. Hoping this is true.

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