Aperol Spritz Guide – Recipe, 3-2-1 Ratio and Technique

An Aperol Spritz is best when ice-cold, sparkling and lightly bitter rather than flat or watery. The classic memory rule is 3 parts Prosecco, 2 parts Aperol and 1 part soda.

Aperol Spritz 3-2-1

• 90 ml Prosecco
• 60 ml Aperol
• 30 ml soda
• plenty of ice
• orange slice

Fill a large wine glass with ice. Add Prosecco first, then Aperol and finally soda. Stir very briefly and garnish with orange.

Why Prosecco first?

It reduces the need for aggressive stirring and helps preserve carbonation. More importantly, keep all ingredients cold and serve immediately.

How much ice?

Fill the glass generously. A small amount of melting ice warms and dilutes the drink faster. Read how much ice should go in a cocktail?.

Which glass?

A large stemmed glass around 450–600 ml leaves room for ice and bubbles. The Elysia GT 50 cl works well. See our separate guide to glassware for Aperol Spritz.

How much soda?

3-2-1 is a practical standard, although many bars use just a smaller splash. Too much soda makes the drink thin.

Orange

A fresh orange slice is classic. Dried orange can work visually; see our dried citrus guide.

FAQ

Should Aperol Spritz be shaken?

No. It is built directly in the glass.

Can you use cava?

Yes, but the flavour changes. Prosecco is the classic reference.