Classic Italian Aperol Spritz (3-2-1 Recipe)
Learn how to make an easy Aperol Spritz with the official 3-2-1 proportions. Includes measurements in ml, oz, and cups for the perfect balanced cocktail.
Ingredients
- 3 3oz parts Prosecco 90ml | approx. 1/3 cup + 1 tbsp
- 2 2oz parts Aperol 60ml | 1/4 cup
- 1 1oz part Soda Water 30ml | 2 tbsp
Instructions
- Fill with Ice: Generously fill a large, stemmed wine glass (or Burgundy-style glass) with ice.
- Add Prosecco First: Pour the chilled Prosecco over the ice. This helps the drink mix naturally.
- Add Aperol: Pour the chilled Aperol in a circular motion to allow it to blend with the Prosecco.
- Finish with Soda: Top with a splash of chilled soda water.
- Garnish and Serve: Slide a fresh orange slice into the glass and enjoy immediately.
Notes
If you’re measuring by eye, the color is your best guide. You’re looking for a vibrant, sunset orange. If it looks too pale, add a splash more Aperol; if it’s deep red, you might need a bit more bubbles.
Remember the golden rule for Aperol Spritz proportions: it is 3 parts bubbles, 2 parts bitter, 1 part soda. That specific balance is what creates the authentic Italian aperitivo experience.
Aperol is already sweet, so you must use a "Brut" or "Extra Dry" Prosecco to balance the flavor. Avoid "Dry" or "Demi-Sec," which are confusingly sweet and will make your cocktail too cloying. For best results, I recommend brands like Nino Franco or La Marca.
Always add the Prosecco before the Aperol. If you pour the dense Aperol first, it sinks to the bottom, requiring heavy stirring to mix. Pouring the bubbles first allows the Aperol to blend naturally as it filters down, preserving the critical carbonation.
For the perfect Aperol Spritz, ensure ALL your ingredients—including the Aperol and the soda water—are pre-chilled in the refrigerator. Using cold ingredients prevents the ice from melting too quickly, keeping your drink crisp and carbonated without dilution.