The bright orange aperitivo made of Prosecco, Aperol, and soda water, garnished with an orange slice. The pouring order is crucial: first ice, then Prosecco, then Aperol, because the heavier liqueur slowly sinks to the bottom and mixes itself. The symbol of an Italian summer evening.
Why this works
Aperol contains a lot of sugar and therefore weighs about 1.1 grams per milliliter, while Prosecco is just under 1.0. The liqueur is thus heavier and sinks to the bottom on its own, creating a slow current on the way down that mixes the drink automatically. This is exactly why stirring is unnecessary and harmful, because any movement drives out carbon dioxide, which only stays in solution under pressure and cold.
Step-by-step instructions
- 1
Prepare the glass
Take a large stemmed wine glass and place it in the freezer for ten minutes or rinse it with ice water. A pre-chilled glass significantly slows down the melting of the ice cubes, and this is exactly what determines whether the spritz still tastes good after ten minutes or is watered down.
- 2
Add ice
Fill the glass really generously with large ice cubes, at least up to three quarters full. This might seem like too much at first, but it is exactly right: a lot of ice melts slower than a little, because the total mass stays colder. Skimping on ice is the most common mistake with a spritz.
- 3
Prosecco first
First pour the well-chilled Prosecco over the ice by tilting the glass slightly and pouring along the rim. This preserves more carbonation than if you pour it right into the middle. The order is important, because the Prosecco forms the lighter base.
- 4
Add Aperol
Now slowly pour the Aperol in after it. It is significantly heavier than Prosecco and initially sinks to the bottom, mixing itself with the wine as it sinks. Therefore you do not need to stir, which would cost additional carbonation.
- 5
Soda and garnish
Finally, add a quick splash of soda water, it provides the right balance between sweetness and freshness. Attach half an orange slice to the rim of the glass or let it slide into the glass. Serve immediately while everything is ice-cold and bubbly.
Our best tips
- The 3:2:1 ratio of Prosecco, Aperol, and soda is the official standard and works reliably.
- Use large ice cubes instead of small ones. They melt slower and do not water down the drink.
- Do not stir. The heavier Aperol mixes itself as it sinks.
Tasty variations
Non-alcoholic Spritz
Mix non-alcoholic aperitivo bitter with non-alcoholic sparkling wine and soda in the same ratio.
Campari Spritz
Replace Aperol with Campari, this results in a significantly more bitter and less sweet variation.
Nutrition facts
| Calories | 175 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 19 g |
| – of which sugar | 18 g |
| Fat | 0 g |
| Fiber | 1 g |
Where the 175 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Which Prosecco is suitable?
A dry Prosecco Brut or Extra Dry. Sweet Prosecco would be too much of a good thing together with the already sweet Aperol.
Why does my spritz taste watery?
Too little ice or a warm glass. Both accelerate melting. All ingredients should already be cold before mixing.
Can I use sparkling wine instead of Prosecco?
Yes, a dry sparkling wine works. Prosecco is slightly fruitier and softer, which goes better with the Aperol.
How many calories does an Aperol Spritz have?
One glass is around 186 kcal. The main part is made up of the sugar in the Aperol and the Prosecco. With a Prosecco brut instead of extra dry it will be slightly less.
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