Aperol Spritz is a classic Italian apertivo, and they’re so easy to make at home! Today, I’m sharing the two different classic versions, and my own favorite aperol spritz recipe!Jump to Recipe
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Aperol spritzes have been big in the US for the past few years – Aperol did a big campaign for their hundred year anniversary a few years back, and it was super successful in bringing the cocktail to American menus.
What I didn’t quite grasp when I tried them in the States was just how iconic they are here. It’s the norm to have an apertivo before dinner. Similar to happy hour but with less raucous implications, it’s simply a pre-dinner drink. It may not be done every single evening, but it’s a pretty iconic part of the Italian day. And the most ubiquitous apertivo is 100% an Aperol spritz.
An example: when we first arrived, we chose our apartment after walking through it the first time. (Like many housing markets, things move fast here. We were also racing to move in before August, because everyone goes on vacation and local businesses shut down. But that’s another story.)
When we told the owner we’d like to move forward, he immediately whisked us to the bar across the street to fill out the paperwork over apertivi! Aperol spritzes all around.
It’s a great warm-weather drink too. Perfect for sitting outside, people-watching at the piazza. Or watching the sunset from your balcony with a plate of melon and prosciutto or cheese. Or just about anywhere you want a refreshing cold drink.
One thing I love about Aperol spritzes is that they’re so easy to make. It’s a perfect hosting cocktail! You just need three ingredients and an orange. Easy to always have on hand for friends dropping by.
A strange thing, though, is that depending on what country you buy the bottle in, you’ll find a different ratio for making the drink. This is coming from the company itself. Maybe it’s like Coke tasting different in different countries. But either way, it’s funny to me.
Most of the English-speaking world makes them with a 3:2:1 ratio: three parts prosecco, two parts Aperol, and one part soda water. However, bottles in Italy are printed with the recipe showing equal parts Aperol and prosecco, with a splash of soda water to finish.
Always with an orange slice. Always.
The short version: there are different recipes for Aperol spritz depending on where you live. That gives us all the freedom to do the ratio of Aperol and prosecco however we like.
I’ve shared how I like it below. Confession: I rarely add the soda. I don’t always have it in the house, and it already has bubbles, so why keep up with it? (Italians are probably rolling their eyes at this. Sorry.)
Make it once and then adjust to suit you!
Tools you’ll need: wine glass, knife, bottle opener.
- 1 slice orange
- 2 oz Aperol
- 4 oz prosecco
- splash sparkling water optional
- Add the aperol and prosecco to a wine glass. Stir gently.
- Garnish with ice and orange slice. Enjoy!
TL;DR: Make it how it tastes right to you. You can’t go wrong.
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2 thoughts on “My Aperol Spritz”
But wait, what if I choose to garnish with an olive?😉 Discuss.
I’m VERY pro olive!!! Delicious little hit of brine. I rarely add them at home, only because I haven’t found the type you typically see added in bars. I’ve noticed that adding olives seems to be more done in Venice and the surrounding region (Veneto) and less in other regions (such as mine, FVG). That being said, Veneto is the birthplace of Aperol, so they get first say!