Cocktail Archive: Aperol Spritz (Italy)
The Aperol Spritz is inseparable from daylight. It belongs to sun-warmed piazzas, clinking glasses, and the gentle hum of late afternoon turning social. Bright in colour and light in spirit, it signals pause rather than indulgence — a moment to step away from work and into conversation.
There is an openness to the Aperol Spritz that makes it instantly welcoming. Its bitterness is soft, its sweetness restrained, its bubbles lively without being sharp. Served generously over ice, it feels less like a cocktail and more like a shared ritual — something ordered in groups, refreshed often, and rarely overthought.
Origin & Cultural Context
Aperol was created in 1919 in Padua, designed as a low-alcohol bitter that could be enjoyed casually and repeatedly. When prosecco and soda joined it in the glass decades later, the Aperol Spritz emerged as a modern expression of Italy’s aperitivo culture — sociable, unpretentious, and perfectly timed.
Its global rise in the early 21st century brought it from Venetian cafés to rooftops and terraces around the world. While trends have come and gone, the Aperol Spritz has remained steady, largely because it aligns so closely with how Italians actually drink: slowly, socially, and in daylight.
What Defines the Aperol Spritz
The Aperol Spritz is defined by brightness and balance. Aperol provides gentle bitterness and citrusy sweetness, prosecco adds structure and lift, and soda water keeps everything light. Compared to more assertive spritzes built on Campari or amaro, Aperol’s softness makes it approachable, even for those new to bitter flavours.
Ingredients
Aperol
Prosecco
Soda water
Orange slice
Equipment Needed
Large wine glass
Bar spoon
Method
Fill a wine glass completely with ice
Add Aperol
Pour in prosecco
Top lightly with soda water
Stir gently and garnish with an orange slice
Notes & Variations
Proportion and ice are key. A well-chilled glass packed with ice keeps the drink refreshing and prevents it from feeling flat. While the classic ratio is widely recognised, many Italian bars adjust slightly depending on the bitterness of the Aperol and the dryness of the prosecco.
Those seeking a more bitter profile often move toward Campari-based spritzes, while others explore floral or herbal interpretations using different liqueurs. The structure remains the same; only the character shifts.
When to Drink It
The Aperol Spritz is made for late afternoons and early evenings, especially in warm weather. It suits long conversations, shared plates, and the gentle transition from day to night. Rarely rushed and never heavy, it’s a drink that encourages presence — not progression.
Its lasting appeal lies not in novelty, but in how naturally it fits into life’s lighter moments.
