When we were traveling through Italy, we had a running joke that any time the kids got gelato, I got an Aperol Spritz. And in Italy, any time is Aperol Spritz-o-clock! The Aperol Spritz cocktail is pretty ubiquitous just about anywhere you go there, but I learned that there are good ones and bad ones! It all has to do with the ratios and the type of bubbles that you use. So naturally I wanted to come home and perfect an Aperol Spritz cocktail recipe for myself!
Psst — before you dive in, be sure you also bookmark our Bee’s Knees cocktail recipe!
Aperol Spritz Recipe
First of all, a few details. Aperol is an Italian aperitif, made with rhubarb, blood oranges, grapefruits, and more. If you’re looking for a super-sweet flavor, this isn’t it. It’s light and citrusy, with a little hint of bitterness (which is exactly why I love it).
Also, I learned as I was perfecting the Aperol Spritz recipe that there’s a science to a spritz! A true spritz has a 3:2:1 ratio of prosecco, aperitif, and club soda. Who knew?! So contrary to what lots of people think, it really matters which prosecco you use in this whole equation, because that’s half of what ends up in the glass. (It’s also worth noting that you can substitute other liqueurs or aperitifs for the Aperol to try other concoctions!)
How to Make an Aperol Spritz
- club soda
- blood orange for garnish
Spritzes are usually served in a large red wine glass, but we don’t judge here! Put these in any glass you like. Start with a healthy scoop of ice. Pour in three parts of your favorite prosecco (or a nice dry champagne). Add two parts Aperol, and one part club soda. Garnish with a slice of blood orange. DRINK!
If you’re concerned that you won’t get the ratios just right, no worries! You can use a jigger to measure ounces, or just keep fiddling with the ratios until you like the taste.
And one final tip! If the whole thing is just a little too bitter for you, you can substitute a blood orange soda (there’s a really good one at Trader Joe’s or San Pellegrino Blood Orange for the club soda. It won’t necessarily be a traditional spritz any more, but who cares?! Make what you like and enjoy it. 🙂
I was going to do a whole photo shoot here at home on one of the evenings that we were testing recipes, but I figured it would be more fun to just relive a couple of moments from our Italy trip (many of which involved an Aperol Spritz). Cheers! xoxo