Bittersweet, low-ABV, and the most photographed cocktail of the decade
Aperol was created in 1919 in Padua, Italy, by the Barbieri brothers — Luigi and Silvio. They wanted a lighter alternative to the heavier amaros and bitters dominating Italian aperitivo culture at the time. Their formula: bitter and sweet orange, gentian, rhubarb, cinchona, and a handful of other herbs and roots. At just 11% ABV, it was — and still is — far softer than its bitter cousins like Campari (24%).
For most of the 20th century, Aperol was a regional Italian drink, beloved in the Veneto but largely unknown abroad. The Spritz itself dates back to 19th-century Austro-Hungarian soldiers stationed in northern Italy, who would "spritz" (squirt) water into the local wine to soften it. Italians eventually upgraded the water to soda and the wine to prosecco, then started adding bitter aperitifs.
The modern Aperol Spritz formula — 3 parts prosecco, 2 parts Aperol, 1 splash of soda, served over ice with an orange slice — was codified in the 1950s. But it stayed regional until the parent company Campari Group launched a massive global marketing push starting around 2003. By the late 2010s, the Aperol Spritz had become the unofficial drink of Mediterranean summer, and by the 2020s it was the most-Instagrammed cocktail in the world. Estimated global sales have grown roughly 500% since 2010.
It's the perfect drink for the modern era: low alcohol, sessionable, gorgeous in the glass, easy to make, hard to mess up. You can drink three of them with lunch and still be functional. That's the whole point.
This is the formula printed on the back of every Aperol bottle. Memorize it.
| Ingredient | Amount | Notes |
|---|---|---|
| Prosecco | 3 oz | Brut or Extra Dry — chilled |
| Aperol | 2 oz | The classic ratio |
| Soda Water | 1 oz | A splash, just to lift it |
| Ice | Fill the glass | Don't be shy — this is a long drink |
| Orange Slice | 1 half-moon | Garnish — the visual signature |
Created in 2005 in South Tyrol by bartender Roland Gruber. Replaces Aperol with elderflower liqueur and adds fresh mint. Lighter, floral, slightly sweeter. Wildly popular across the Alps and increasingly worldwide.
| Ingredient | Amount | Notes |
|---|---|---|
| Prosecco | 3 oz | Brut or Extra Dry |
| St-Germain Elderflower Liqueur | 1 oz | Floral, lightly sweet |
| Soda Water | 1 oz | Lift |
| Fresh Mint | 6-8 leaves | Lightly slap to release oils — don't muddle |
| Lime Wheel | 1 | Garnish |
For people who find Aperol too sweet. Bigger, bolder, more bitter. The grown-up cousin.
| Ingredient | Amount | Notes |
|---|---|---|
| Prosecco | 3 oz | Brut |
| Campari | 1½ oz | Less than Aperol — Campari is double the ABV and twice as bitter |
| Soda Water | 1 oz | Splash |
| Orange Slice | 1 | Garnish |
Select is a Venetian aperitif — the original spritz liqueur that locals use instead of Aperol. Slightly more bitter, more complex, more "authentic" if you've been to Venice.
| Ingredient | Amount | Notes |
|---|---|---|
| Prosecco | 3 oz | Veneto prosecco if you can find it |
| Select Aperitivo | 2 oz | Imported from Venice — Pilla or similar |
| Soda Water | 1 oz | Splash |
| Green Olive | 1 | Castelvetrano — the Venetian garnish, surprisingly excellent |
Southern Italy's answer. Brighter, sunnier, more citrus-forward. A summer afternoon in Sorrento.
| Ingredient | Amount | Notes |
|---|---|---|
| Prosecco | 3 oz | Brut |
| Limoncello | 1½ oz | Italian, refrigerated — Pallini or Villa Massa |
| Soda Water | 1 oz | Splash |
| Lemon Wheel | 1 | Garnish |
| Fresh Basil | 2 leaves | Optional — adds Italian garden freshness |
Unlike most cocktails, the Aperol Spritz is never shaken or stirred in a separate vessel. You build it directly in the serving glass, in order: ice → prosecco → Aperol → soda → garnish. The order matters. Prosecco first lets the bubbles set the structure. Aperol poured over distributes evenly without sinking. Soda goes last so it doesn't go flat.
A large wine glass is the standard — ideally a balloon-style bowl that holds 12-16 oz with room for ice. The wide mouth lets the orange and bittersweet aromas reach your nose. A tall highball glass is technically acceptable but loses the aromatic experience. Never serve an Aperol Spritz in a coupe or martini glass — that's a different drink entirely.
The Aperol Spritz is meant as an aperitivo — the Italian pre-dinner drink that opens up your appetite. It's low ABV (around 11%) on purpose. You're supposed to drink it slowly, with snacks (olives, chips, taralli, prosciutto), in the late afternoon or early evening. Treat it like a cocktail and it'll feel underpowered. Treat it like the Italians do — as a leisurely social ritual — and you'll understand why it conquered the world.
Resist the urge to use vintage Champagne or premium prosecco. The Aperol's strong bittersweet flavor will overpower anything subtle. A solid $12-15 bottle of dry prosecco is perfect. Save the good stuff for drinking on its own.
The Aperol Spritz is the cocktail of the modern era for a reason. It's low enough in alcohol that you can drink three over an afternoon and stay functional. It's complex enough to be interesting and simple enough to make at home. It looks gorgeous. It pairs with anything. It tastes like vacation.
For decades, "serious" cocktail people sneered at the Spritz as too sweet, too easy, too touristy. Then the rest of the world started drinking them and the snobs noticed it actually tastes great. Now even the best craft cocktail bars in New York and London put a Spritz on the menu — usually with their own twist, but always with Aperol on the back bar.
It's the drink you make when friends come over and you don't want to play bartender all night. Build the first one as a demo, then point to the bottles and let them serve themselves. Everyone wins.
Sit down. Slow down. Watch the sunset.