Classic Aperol Spritz Recipe (The Perfect 3-2-1 Ratio)
There is one cocktail that tastes like golden hour: the Aperol Spritz. Vibrant orange, sparkling, and just bitter enough to keep things interesting, this Italian classic is equal parts easy and impressive. Three ingredients, no shaker, no fuss — you can have one in your hand in three minutes.
The secret is the ratio: 3 parts Prosecco, 2 parts Aperol, 1 part soda water. Memorize “3-2-1” and you will never need to look up this recipe again. Built directly over ice in a wine glass and finished with an orange slice, it is the perfect aperitivo before dinner, the star of a summer party, or the ideal excuse for a slow afternoon on the patio.
This version sticks to the official International Bartenders Association recipe so you get the real-deal Venetian spritz every single time.
Prep: 3 mins | Cook: 0 mins | Total: 3 mins | Servings: 1 | Calories: 160
Why You’ll Love This Aperol Spritz Recipe
The real 3-2-1 ratio
the official Prosecco-Aperol-soda balance, bubbly, bittersweet, perfectly light.
3 ingredients, 3 minutes
no shaker, no syrup, no technique; build it right in the glass.
Lower in alcohol
ideal for aperitivo hour and daytime sipping.
Party-ready
scales to a pitcher in seconds with the same ratio.
Endlessly customizable
rosé prosecco, blood orange, or an olive garnish for new moods.
Ingredients
- 3 oz chilled Prosecco (dry/brut)
- 2 oz Aperol
- 1 oz chilled club soda or sparkling water
- Plenty of large ice cubes
- 1 orange slice, for garnish
Equipment Needed
- Large wine glass (a balloon glass is classic)
- Jigger or measuring shot glass
How To Make
Chill and fill the glass
fill a large wine glass three-quarters full with large ice cubes.
Pour the Prosecco first
3 oz of chilled dry Prosecco over the ice to keep the bubbles lively.
Add the Aperol
2 oz over the ice; watch the famous sunset-orange cascade.
Top with soda
1 oz chilled club soda for the final lift.
Stir and garnish
one or two gentle stirs, tuck in the orange slice, serve immediately.
The 3-2-1 Rule (Why the Ratio Matters)
Every great Aperol Spritz follows 3-2-1 — 3 parts Prosecco, 2 parts Aperol, 1 part soda water, the ratio the International Bartenders Association uses. Prosecco keeps it crisp, Aperol brings the bitter-orange backbone, soda lightens it. Too much soda goes flat and pale; too much Aperol and bitterness takes over. Start with 3-2-1 — it earned its fame.
Expert Tips
Chill everything
cold Prosecco, cold soda, even a chilled glass.
Use large ice cubes
they melt slower and don’t water the drink down.
Pour Prosecco before Aperol
keeps the bubbles from getting knocked out.
Dry Prosecco only
look for “brut”; sweet Prosecco plus Aperol gets cloying.
Stir twice, max
aggressive stirring kills the fizz.
The olive garnish is legit
in Venice a spritz is sometimes finished with olives on a pick; their brininess cuts the sweetness.
Variations
Rosé spritz
dry sparkling rosé instead of Prosecco.
Blood orange spritz
blood orange slice and a splash of its juice for fall.
Hugo-style twist
elderflower liqueur, mint sprig, lime; lighter and floral.
Extra bubbly
more Prosecco, less soda.
Low-alcohol
half the Prosecco, top up with soda.
Pitcher spritz
3 cups Prosecco, 2 cups Aperol, 1 cup soda; add orange slices just before serving.
What to Serve With It
In Italy a spritz is an aperitivo — marinated olives, a cheese board, prosciutto and melon, bruschetta, roasted nuts, or caprese. Keep it small and salty.
Frequently Asked Questions
What is in an Aperol Spritz?
Prosecco, Aperol, and soda water over ice, garnished with an orange slice — that is the whole recipe.
What is the correct ratio?
3-2-1: 3 parts Prosecco, 2 parts Aperol, 1 part soda water.
Can I use Champagne or Cava?
Yes — any dry sparkling wine works; Cava is the closest match.
Is Aperol the same as Campari?
No — Campari is darker, more bitter, and stronger; Aperol is lighter and 11% ABV.
How do I keep my spritz from going flat?
Chill everything, pour Prosecco first, stir gently once or twice, serve immediately.
Conclusion
The Aperol Spritz is proof the best cocktails are the simplest: three ingredients, one ratio, three minutes, and a glass that looks like a sunset. Memorize 3-2-1 and you own summer. Try it and tell me in the comments — team orange slice, or team olives?
Classic Aperol Spritz
The iconic Italian cocktail — Prosecco, Aperol, and soda water in the perfect 3-2-1 ratio, built over ice with an orange slice. Ready in 3 minutes.
Prep: 3 mins | Cook: 0 mins | Total: 3 mins | Servings: 1 | Calories: 160
Ingredients
- 3 oz chilled dry (brut) Prosecco
- 2 oz Aperol
- 1 oz chilled club soda or sparkling water
- Plenty of large ice cubes
- 1 orange slice for garnish
Instructions
- Fill a large wine glass three-quarters full with large ice cubes.
- Pour in the chilled Prosecco, then the Aperol, then the soda water.
- Stir gently once or twice with a bar spoon.
- Tuck in the orange slice and serve immediately.
Aperol Spritz Variations
Campari Spritz
Swap the Aperol for Campari and you get the spritz’s bolder, more bitter cousin. Same 3-2-1 ratio, deeper red color, and a more assertive bitter edge. If you find the Aperol version a touch sweet, this is your drink.
Hugo Spritz
Replace the Aperol with elderflower liqueur and the orange slice with fresh mint and a lime wedge. Lighter, floral, and less bitter — the Hugo is the spritz for people who think they do not like spritzes.
Limoncello Spritz
Swap Aperol for limoncello for a bright, lemony twist that is sweeter and sunnier. Use the same 3-2-1 build and garnish with a lemon wheel. It tastes like the Amalfi Coast in a glass.
Making Spritzes for a Crowd
Batching the Base
For a party, pre-mix the Aperol and a squeeze of orange juice in a pitcher (keep the 2:1 Aperol-to-soda ratio in mind). When guests arrive, pour the base over ice, top each glass with Prosecco and soda, and garnish. Never batch the Prosecco and soda ahead — they go flat.
Keeping Everything Bubbly
The enemy of a spritz is flatness. Chill every ingredient, use fresh ice, and add the soda and Prosecco last, right before serving. Open a fresh bottle of Prosecco rather than using one that has been sitting open — the bubbles make the drink.
What does Aperol taste like?
Bittersweet orange with herbal notes and a gentle bitterness — lighter and sweeter than Campari. On its own it is an acquired taste, but in a spritz, diluted with Prosecco and soda over ice, it becomes bright, refreshing, and dangerously easy to drink.
Can I make an Aperol Spritz without Prosecco?
You can substitute any dry sparkling wine — cava and dry champagne-style brut both work well. Avoid sweet sparkling wines, which throw off the balance. In a real pinch, a dry white wine with extra soda water approximates the idea, but the bubbles are half the pleasure, so sparkling is strongly preferred.
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Classic Aperol Spritz
Ingredients
Equipment
Method
- Fill a large wine glass three-quarters full with large ice cubes.
- Pour in the chilled Prosecco, then the Aperol, then the soda water.
- Stir gently once or twice with a bar spoon.
- Tuck in the orange slice and serve immediately.
