|Primary alcohol by volume|
|Served||On the rocks; poured over ice|
|Standard garnish||Orange slice|
|Commonly used ingredients|
|Preparation||Add 3 parts prosecco, 2 parts Aperol and top up with soda water, garnish with a slice of orange and serve.|
Recipe and serving suggestion
The drink is mixed by pouring 75ml of Prosecco (3 x shots), into the glass, with 50ml Aperol (2 x shots) added in a circular motion. Finally, a dash of soda water (1 x shot) is added – a combination which has become known as the ‘3-2-1 recipe’. Garnish with a slice of orange.
Perhaps not surprisingly, the "official" Spritz recipe on the Aperol website calls for a higher proportion of Aperol.
Aperol Spritz became popular in the 1950s, inspired by the Venetian mix of white wine and soda. The drink incorporates the Italian aperitif Aperol, which originated in Padua, Italy, in 1919 as a light liqueur alternative.
A ready-to-drink version of the Aperol Spritz was launched by the company in 2011, which contained just 8% alcohol. This was intended to give consumers the chance to enjoy the drink at home with minimal effort, simply adding ice and a slice of orange.
On 29 June 2012, Aperol Spritz attempted the Guinness World Record for the ‘Largest Aperol Spritz Toast’. More than 2,600 people descended onto Piazza San Marco in Venice and successfully secured the title.
- "Add fizz, herbs and smart gin to pep up your al fresco drinking". Retrieved 2015-09-18.
- "Aperol Spritz Ritual". Aperol. Retrieved 26 May 2018.
- Thring, Oliver. "Cocktails: back in the red". the Guardian. Retrieved 2015-09-18.
- Aversa, Paolo. "Campari's repositioning of its Aperol brand". Financial Times. ISSN 0307-1766. Retrieved 2015-09-18.
- "How Aperol Spritz became summer's most fashionably seductive cocktail". Retrieved 2015-09-18.
- "Aperol Spritz".