Aperol Spritz Cocktail Recipe
You’re on a sun-drenched Italian terrace, breeze in your hair, vibes immaculate. Now, snap back to reality—you’re in your kitchen, but that Aperol Spritz magic? Still 100% doable. This cocktail isn’t just a drink; it’s a lifestyle upgrade. And the best part? You don’t need a Venetian sunset to pull it off.
Bitter, sweet, bubbly, and brighter than your future—this recipe nails the perfect balance. Aperol’s citrusy kick, prosecco’s dry fizz, and a splash of soda make it refreshing without being cloying.
It’s low-ABV, so you can sip all afternoon without face-planting into the charcuterie board. Plus, it’s Instagram gold. #Priorities.
The magic lies in the 3:2:1 ratio (Aperol:prosecco:soda). Mess it up, and you’ll either drown in bitterness or sweetness. Nail it, and you’ve got a drink that’s crisp, effervescent, and stupidly easy to make. No fancy techniques, no obscure ingredients—just pure, uncomplicated bliss.
Prep time: 2 minutes (yes, really).
Cook time: 0 minutes. If you’re cooking this, we need to talk.
Total time: 2 minutes.
Servings: 1 (but let’s be real, double it).
Ingredients
Instructions
- Fill a wine glass with ice. Go big—nobody likes a lukewarm spritz.
- Pour in the Aperol. Embrace the neon-orange hue; it’s part of the charm.
- Add the prosecco. Gently, unless you want a bubbly volcano.
- Top with soda. This isn’t the time for aggressive pouring. Finesse it.
- Garnish with an orange slice. Optional: Squeeze it for extra citrus drama.
- Stir once. Over-mixing is for martinis, not this laid-back legend.
Nutritional Values
Per serving: ~150 calories, 0g fat, 12g carbs, 0g protein. It’s basically a health food.
Okay, fine, it’s not—but it’s lighter than a piña colada, so live a little.
Storage Instructions
Don’t. This isn’t meal prep. Mix it fresh—the bubbles fade faster than your motivation to gym on Monday. If you must prep ahead, keep Aperol and prosecco separate until serving.
Common Mistakes to Avoid
- Using warm prosecco. Heathen behavior. Chill it or risk a sad, flat drink.
- Skimping on ice. Melted ice dilutes the drink, but no ice = tragedy.
- Ditching the orange. It’s not just decor; the oils elevate the flavor.
- Overpouring Aperol. More isn’t better—it’s bitter. Stick to the ratio.
Alternatives (Because Life Happens)
- No prosecco? Try dry cava or champagne. Sweet sparkling wine will wreck the balance.
- Vegan? Most prosecco is vegan, but check labels—some use animal-derived fining agents.
- Low-sugar hack: Swap soda for sugar-free tonic (but expect a flavor twist).
Frequenty Asked Questions
Can I make a big batch for a party?
Yes, but mix individual drinks. Pre-batching kills the fizz, and nobody wants a sad, flat spritz.
Is Aperol gluten-free?
Yep! It’s distilled from gluten-free ingredients, so celiac friends can join the fun.
Why’s my spritz too bitter?
You probably eyeballed the Aperol. Use a jigger—this isn’t a tequila shot.
Can I use Campari instead?
Technically yes, but it’ll taste like a Negroni’s edgy cousin. Stick to Aperol for the classic vibe.
What’s the best prosecco for this?
Anything dry and cheap. Save the fancy bottles for toasts—this drink doesn’t need it.
Final Thoughts
Life’s too short for bad cocktails. The Aperol Spritz is a 2-minute ticket to vacation mode, whether you’re poolside or pretending your balcony is the Amalfi Coast.
Grab those three ingredients, nail the ratio, and thank us later. Cheers—or as the Italians say, cin cin!
