The Aperol Spritz: Italy’s Most Forgiving Aperitif, Made Easy
The Aperol Spritz isn’t trying to impress you with complexity. It’s a drink built on proportion, not precision, and that’s exactly why it works so well in autumn when you’re gathering friends for an early evening drink without the formality of dinner. Made with Aperol (a bitter Italian aperitif with low alcohol and herbal character), sparkling wine, soda water, and a slice of orange, it’s the kind of cocktail that invites conversation instead of demanding it.
In Italy, this drink has been the unofficial ruler of the aperitivo hour since the 1950s. But what makes it so reliable isn’t just the balance of ingredients, it’s the cultural understanding behind it: the Aperol Spritz exists to open your appetite, not fill your glass with alcohol. At around 9% ABV, it’s a sipper. And in New Zealand’s autumn months, when the evenings are cooling and you’re starting to think about dinner parties and casual gatherings, the Aperol Spritz sits perfectly between a wine and a full-strength cocktail.
Further reading: Difford's Guide
Why This Cocktail Works
The Aperol Spritz succeeds through restraint. Aperol brings bitterness (from gentian and rhubarb) and a gentle herbal warmth that’s nothing like the deeper, darker Campari. The sparkling wine adds acidity and bubbles, which keep the drink bright and refreshing. Soda water dilutes without diluting the flavour, and the orange slice serves as both garnish and flavour bridge, its citrus oils brightening the herbal notes in the Aperol. The result is a drink that tastes like sunshine and herbs, not sweet, not harsh, just inviting.
What You Need
- 45ml Aperol
- 90ml sparkling wine (Prosecco or Italian dry white sparkling)
- 30ml soda water
- Ice (cubed or crushed)
- 1 orange slice (for garnish and flavour)
How to Make It
- Fill a wine glass or tumbler with ice.
- Pour the Aperol over the ice.
- Add the sparkling wine next.
- Top with soda water, stirring gently as you pour to combine.
- Squeeze the orange slice over the drink to release oils, then drop it in as garnish.
- Serve immediately and drink slowly, letting the ice dilute it gradually as you go.
Tips and Variations
First: the proportions matter less than the spirit they’re made in. Some prefer more sparkling wine, some prefer more soda. Start with the classic 3:2:1 ratio (Aperol:sparkling wine:soda) and adjust next time based on whether you wanted it lighter or more herbaceous. The drink will tell you what it wants.
Second: chill your glass before you start. A room-temperature glass ruins the whole enterprise. If you’re making these for a group, place glasses in the freezer for five minutes while you’re setting up.
Third: don’t skip the orange. It’s not decoration. The volatile oils in the peel add aroma and a subtle bitterness that completes the flavour profile. A lemon wheel works too if you’re out of oranges, but orange is the traditional choice for good reason.
Make It Zero-Proof
Replace the Aperol with a non-alcoholic bitter aperitif like Seedlip Spice 94 or Lyre’s Italian Spritz, which carries the herbal and slightly bitter character without the alcohol. Use alcohol-free sparkling wine or simply increase the soda water to 60ml and add a dash of orange bitters for depth. The result is nearly indistinguishable from the original, and just as social.
What to Eat With It
The Aperol Spritz is an aperitif in the truest sense, so serve it before food as a palate opener. It pairs beautifully with light savouries: olives, salted almonds, fresh mozzarella with tomato, cured meats, or crackers topped with white fish pâté. In autumn, when you’re thinking about dinner parties in New Zealand, pour these as your guests arrive and let them wander with their drinks for twenty minutes before you move to the table. It’s the drink that gives you time to breathe.
Frequently Asked Questions
Can I make Aperol Spritz ahead of time? No. This is a drink that must be assembled to order. The bubbles will dissipate, and the ice will melt if you make it more than a few minutes in advance. If you’re hosting, batch the Aperol, sparkling wine, and soda water in a pitcher and pour over ice glasses when people arrive, adding the orange garnish last.
What sparkling wine should I use? Prosecco is traditional and reliable, but any dry Italian sparkling wine works. Avoid Champagne, which is too fine and expensive for this drink, and avoid anything sweet. The dryness is essential to balance Aperol’s slight sweetness.
Is Aperol the same as Campari? No. Campari is darker, stronger, and more bitter. It’s used in cocktails like the Negroni. Aperol is lighter, lower in alcohol, and more approachable, which is why it’s better for an aperitif format. They’re cousins, not twins.
Why is the ratio 3:2:1 and not something else? Because that ratio was discovered to work best over decades of drinking in Italy. It keeps the Aperol’s flavour present without overwhelming, lets the sparkling wine shine, and uses soda water to refresh rather than dominate. You can adjust it, but you’re working against tradition and balance when you do.
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