The Aperol Spritz is one of those rare cocktails that feels both effortless and intentional. There’s something about the ritual of it – the gentle clink of ice, the slow pour, the way the bubbles catch the light – that makes it feel like a small ceremony rather than just a drink. It’s been a fixture of Italian aperitivo culture for decades, and for good reason: it’s refreshing without being aggressive, slightly bitter without being challenging, and it pairs beautifully with the kind of unhurried conversation that marks the best evenings.
What makes the Spritz so enduring is its simplicity, but also its flexibility. The classic ratio of Aperol, Prosecco, and soda is a template rather than a prescription. Once you understand why those three ingredients work together, you can start playing with variations that suit your mood, the season, or what you’ve got in your cabinet. Today we’re exploring three versions: the traditional Italian classic, a slightly spicier take using amaro, and a fruit-forward variation that leans into our antipodean summer.
Why This Cocktail Works
The Aperol Spritz succeeds because it balances three different kinds of flavour in a single, refreshing sip. Aperol brings low alcohol (11% ABV) and a distinctive bitter-sweet profile – that orange, gentian, and herbal complexity – without demanding your full attention. Prosecco adds the gentle effervescence and a touch of sweetness that softens Aperol’s edges. Soda water stretches everything out, making the drink more refreshing and less cloying. The result is something you can sip leisurely without fatigue, perfect for the hour before dinner when your appetite is building but your mind hasn’t switched fully into evening mode.
What You Need
- 60ml Aperol (the original, produced in Italy)
- 90ml Prosecco (try a Brut from the Veneto region – Bisol or Nino Franco are excellent examples)
- 30ml soda water
- Ice (large cubes or one large block)
- Orange slice for garnish
How to Make It
- Fill a large wine glass or tumbler generously with ice.
- Pour the Aperol over the ice first.
- Top with the Prosecco – pour gently so you preserve the bubbles.
- Add the soda water and stir gently to combine.
- Garnish with a fresh orange slice and serve immediately.
Tips and Variations
Variation One: The Amaro Version – If you want something with more backbone, replace half the Aperol (30ml) with Amaro Nonino or, if you want to stay local, Whangarei’s Kaitaia Ginger Beer and a splash of amaro. The herbal, slightly spiced character of amaro plays beautifully with Prosecco and adds complexity without losing the drink’s essential refreshment.
Variation Two: The Passionfruit Spritz – This is our summer variation. Use 30ml Aperol and 30ml fresh passionfruit pulp (pushed through a fine sieve), then proceed with 90ml Prosecco and 30ml soda water. It’s brighter and more fruit-forward, and it captures something distinctly seasonal about December and January in New Zealand.
Temperature matters – Use proper ice, not the tiny stuff. Large cubes or one big block chill the drink efficiently without diluting it as it melts. And chill your glass first if you have time; a warm glass will spoil everything.
Make It Zero-Proof
If you’d prefer a non-alcoholic version, replace the Aperol with 60ml of a quality non-alcoholic bitter aperitif – Seedlip Spice 94 works well, or mix 30ml of Angostura bitters (yes, you can drink it diluted) with 30ml of a herbal cordial like tonic syrup. Skip the Prosecco and use 120ml of quality sparkling wine alternative or simply good quality sparkling apple juice, then proceed with the soda water and orange garnish. The structure remains the same; the ritual remains intact.
What to Eat With It
The beauty of the Aperol Spritz is that it’s designed to precede food rather than compete with it. Serve it with a small plate of cured meats – try some quality New Zealand charcuterie from producers like Moore Wilson’s – alongside good olives, some fresh breadsticks, and maybe a wedge of creamy cheese. The slight bitterness cuts through the salt and fat beautifully, and the bubbles refresh your palate between bites, preparing you for whatever comes next.
Frequently Asked Questions
What if I can’t find Aperol? Aperol is widely available in New Zealand, but if your bottle has walked out of the cabinet, Campari can substitute in a pinch – though you’ll want to use only 30ml, as it’s significantly more bitter. Alternatively, look for Luxardo Aperitivo, which is lighter and more similar in character.
Can I make this in advance? Not really – and that’s rather the point. The Spritz is best mixed to order so the bubbles stay lively. If you’re hosting a group, you can prepare a jug with the Aperol and soda water, then add Prosecco to each glass just before serving.
Does the Prosecco matter? Yes. Use a Brut rather than Demi-Sec – you want dryness, not sweetness. Look for Prosecco from the Veneto (the “Prosecco di Valdobbiadene” designation is your friend) rather than the cheaper supermarket versions. It makes a genuine difference to how the drink sits in your mouth.
Why soda water and not just ice? Soda water brings two things: it lightens the drink (lowering alcohol without sacrificing flavour) and it extends your sipping time – the bubbles keep things lively longer. Without it, the drink feels heavier and more serious than it ought to.
