Aperol Spritz

There’s no wrong way to enjoy an Aperol Spritz, and you should absolutely play with the proportions until you find your perfect mix. That said, there are two generally accepted ratios: the 3:2:1 and the 1:1:1 (sometimes referred to as 2:2:2) methods. The build, however, stays the same for both.

3:2:1 Version:
3 oz Prosecco
2 oz Aperol
1 oz club soda or seltzer


1:1:1 Version:
2 oz Aperol
2 oz Prosecco
2 oz club soda or seltzer

Build:
1. Fill a large stemmed wine glass with ice.
2. Add Aperol, Prosecco, and soda water.
3. Give it a quick stir with your bar spoon to combine.
4. Garnish with an orange wheel or wedge, and enjoy.

Light, bubbly, and just a little bit bitter, the spritz has always been the kind of drink that invites you to slow down and stay awhile. What started as a simple way to tame bold Italian wines has become a symbol of easygoing style, old-world roots with modern-day charm, all served over ice.

Spritzes first appeared in the early 1800s, when northern Italy was under Austrian occupation. The story goes that visiting soldiers and travelers found the local wines a little too strong for their taste, so they’d “spritz” them with water to lighten things up. The idea stuck, and before long, the spritz became a staple of local drinking culture.

Jump ahead to 1919, when the Barbieri brothers released Aperol, a bright orange, herbaceous liqueur made for sipping before dinner. It caught on quickly, especially in northern Italy, where spritzes had already been a favorite for generations (you can probably see where this is going).

Eventually, the two worlds collided, and by the 1950s, the Aperol Spritz as we know it had taken shape. In a post–World War II Italy that was leaning into aperitivo culture, light snacks and drinks meant to wake up the palate, the spritz fit right in. A perfect mix of bitter, bubbly, and effortlessly cool.