Name: Aperol Spritz / Aperitivo Spritz
Total time: 3 min
Cuisine: Cocktail
Ingredients: 90 ml Prosecco; 60 ml Orange-red aperitivo; 30 ml Soda water

Ingredients

3 fl oz

Fiol Extra Dry Prosecco

2 fl oz

Bittersweet orange-red aperitivo

1 fl oz

Thomas Henry Soda Water

How to make

Glassware

Prepare

Select and pre-chill a WINE GLASS.

Prepare garnish of orange slice wheel.

Method

POUR all ingredients into chilled glass.

FILL glass with ice.

Garnish

Garnish with orange slice.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

0.9 standard drinks
8.33% alc./vol. (16.67° proof)
13 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Prosecco sparkling wine — Sulphur Dioxide/Sulphites

Review

Slightly sweet, herbal, refreshing and quaffable.

The good folk at Aperol, the aperitivo liqueur brand most identified with the Spritz, recommend equal parts prosecco and liqueur topped with a splash of soda. However, we've stuck with our preferred 3:2:1 ratio, which is a little lighter on aperitivo liqueur and noticeably fizzier. Hence, along with specifying how you want your steak done and preferred Dry Martini ratio, perhaps also stipulate your Spritz ratio.

Comments & Discussion

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Simon Sedgley Premium Member 40w

It's a classic. But we split the aperitivo 40ml Luxardo and 20ml Autonomy Davo Plum Aperitivo. The Davidson's Plum is a tropical fruit from north Queensland downunder...no relation to the northern hemisphere prunus.

Bernard 1y

Bonjour
J'ai une recette intéressante de chez Ferrand je crois que j'ai un peu modifié car je trouve l'association aperol/prosecco seul un peu brutal... 9 cl Aperol
1 cl de triple sec
Presser 3 cl d'orange
Glace pilée grossière
Barater
3 cl de Schweppes
12 cl prosecco
(2 traits d'Angostura bitters )
1 belle grosse rondelle d'orange du Portugal glissée le long du verre
Compléter de glace pilée
Mon épouse adore ce cocktail en été..

Matt G 1y

I have a debate at work: Do you gently stir this cocktail after pouring? I said NO, NEVER but i faced heavy resistance! Any opinion on this?

Simon Difford Verified User Premium Member 1y

Ideally, pour ingredients to chilled glass before adding ice. The action of the ice elevates any need to stir. Stirring does impact fizz.

Peter M Premium Member 1y

First time having one of these since I rarely order something so simple when I'm out (and there are more complex/interesting options available). I get it, though. Simple, but tasty and refreshing, especially for a summer afternoon. I taste sweet prosecco and sweet orange up front, with a little bitter on the back end to help balance things out. Easy sipping.

Max Pelui 1y

I had a few of these for the first time on holiday in the med last week. Very pleasant in the still glowing October sunshine. No Aperol at home or to be fair the desire to buy some but a little experimenting led to a more than fair and perhaps even improved Campari sub/gentler Spritz Veneziano if you like. So 125 ml Cava, 30 ml Campari, 40 ml soda and 5 ml Monin (2:1) Cane Sugar Syrup.

Paul Holdsworth Premium Member 1y

I've been touring Italy recently and I'm simply astonished at the ubiquity of the all-conquering Aperol Spritz - no-one seems to be drinking anything else! The AS is on every table at every bar, plugged on every chalkboard, clutched in every fist. An unremarkable drink with ridiculous penetration. I long to see it eclipsed by - well, by anything!

Luca Viviani Premium Member 1y

True. Most people, however, are not cocktail enthusiasts and the success of Aperol Spritz is easy to explain. It is light and sweet, with enough bitterness to suit an aperitivo. It Is colorful and easy to replicate. Also, it has strong roots into tradition and it is not at all an imported fashion.
At some point in the future there will be another drink taking the scene, no doubt, but you must admit it won't be easy.

Andy Homer 2y

I never drink Prosecco. Too light and no body. Luxembourg Crémant is far better (and generally cheaper) both on its own and in cocktails like Apero Spritz…

Annechien Premium Member 2y

Quite like it! First thought it was too sweet for me but then the ice started to melt. Now it’s perfect. I really like the orange slices as garnish too. Gives it an extra fresh citrusy smell.

Dave Smith 2y

We had Aperol spritzs in Italy a few years back. Now my fav is 2 Aperol + 3 champagne brut. My California fav is Domain Chandon brut.

Ryan Harrold Premium Member 2y

The Aperol Spritz is quite refreshing, however I find 60ml or 2oz of Aperol to be a bit much, which I personally find an Aperol Spritz to be better with 45ml or 1 1/2oz of Aperol Instead, which overall it’s still a solid cocktail worth trying if you haven’t in my opinion

Marek Vranka 1y

seconded! I tried 1/3, 1/2 and 2/3 and 45 ml aperol to 90 ml proseco works best for me as well

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Aperol Spritz / Aperitivo Spritz

How to make

Glassware

Prepare

Method

Garnish

Flavour Profile

Health & Nutrition

Alcohol content:

Allergens:

History

Review

Variations/similar cocktails

Comments & Discussion

See more...

Aperol Spritz / Aperitivo Spritz

How to make

Glassware

Prepare

Method

Garnish

Flavour Profile

Health & Nutrition

Alcohol content:

Allergens:

History

Review

Variations/similar cocktails

Comments & Discussion

See more...

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