Aperol Spritz — the Italian aperitivo with the 3-2-1 rule
Aperol Spritz recipe with the 3-2-1 rule: 90 ml prosecco, 60 ml Aperol and 30 ml soda water over ice. Ready in 5 minutes, with exact proportions.
The Aperol Spritz follows the 3-2-1 rule: 3 parts prosecco (90 ml), 2 parts Aperol (60 ml) and 1 part soda water (30 ml), served in a balloon glass full of ice and garnished with half an orange slice. It comes together in 5 minutes with no shaker and lands at about 8% alcohol, less than a glass of wine. It is an alcoholic drink: enjoy it in moderation and only if you are of legal drinking age.
Instructions
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Chill the balloon glass
Place the balloon glass in the freezer for 5 minutes, or fill it with ice and water while you gather the ingredients and discard them right before building the drink. A warm glass heats the cocktail and melts the ice too early. If you do not have a balloon glass, use a large wine glass.
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Fill the glass with ice
Fill the glass to the rim with ice, about 5-6 large cubes. Do not skimp: a common mistake is thinking less ice means less dilution, but it is the opposite — plenty of ice chills fast and melts slowly, while 2-3 cubes dissolve quickly and water down the drink.
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Pour the prosecco first
Pour the 90 ml of prosecco directly over the ice. The order matters: the prosecco goes in first so the Aperol, which is denser, does not sink to the bottom of the glass.
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Add the Aperol
Add the 60 ml of Aperol over the prosecco. The orange color blends in on its own, no shaking needed; poured the other way around, it would settle at the bottom and the first sip would be pure bitterness.
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Top with the soda water
Finish with the 30 ml of soda water. Give it one gentle turn with a long spoon, just once, from bottom to top. Stirring hard is another common mistake: it kills the prosecco bubbles and the spritz goes flat within a couple of minutes.
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Garnish and serve immediately
Rest the half orange slice inside the glass, between the ice and the wall, and serve right away. A spritz does not wait: after 10-15 minutes the ice dilutes it and it loses its sweet-bitter balance. For 4 glasses, multiply everything by 4: 360 ml prosecco, 240 ml Aperol and 120 ml soda water.
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Nutrition information
| Calories | 125 kcal |
|---|---|
| Protein | 0 g |
| Carbs | 17 g |
| Sugars | 15 g |
| Fat | 0 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
What are the exact proportions of an Aperol Spritz?
The official rule is 3-2-1: 3 parts prosecco, 2 parts Aperol and 1 part soda water. In milliliters for one glass: 90 ml prosecco, 60 ml Aperol and 30 ml soda water, always over a glass full of ice.
What can I use instead of prosecco?
Any dry brut sparkling wine works well; in Chile, local brut sparkling wines are an excellent and more affordable substitute. Avoid sweet sparkling wines (demi-sec or sweet), because the Aperol already brings the sweet-bitter note and the cocktail would turn cloying.
What is the difference between Aperol and Campari?
Aperol has 11% alcohol, is sweeter and orange-colored; Campari sits between 20% and 28%, is noticeably more bitter and deep red. A spritz made with Campari is a different recipe — drier and stronger — not a one-to-one swap.
How much alcohol does an Aperol Spritz have?
Approximately 8%, less than a glass of wine. Aperol has 11% alcohol and it gets diluted in the glass by the soda water and the ice. It is still an alcoholic drink: consume it in moderation, do not serve it to minors and avoid driving after drinking.
Can I make a non-alcoholic Aperol Spritz?
Yes, the virgin version replaces the Aperol with bitter orange juice or a non-alcoholic bitter, and the prosecco with alcohol-free sparkling wine or grapefruit soda. Keep the same 3-2-1 proportions and the same build with plenty of ice and an orange slice.
Why does the prosecco go in before the Aperol?
Because Aperol is denser than prosecco. If it goes into the glass first, it settles at the bottom and the cocktail ends up unbalanced: the first sips come out very bitter and the last ones watery. Pouring the prosecco first, the Aperol blends in on its own as it falls.
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