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Bright, bittersweet and slightly effervescent, the Aperol Spritz it is a classic cocktail as beautiful to look at as it is fun to drink. My Latin version swaps Spanish Cava for Prosecco and boasts the deliciously large bubbles of Topo Chico to create what I think is the best Aperol spritz around.
What is Aperol Spritz?
Aperol spritzes are refreshing and colorful Italian cocktails, perfect for sipping on a sunny day. It is known for its vibrant orange hue and sweet-and-sour, citrus flavor.
The classic recipe is made with Aperol, prosecco and a splash of soda, although I swapped with Cava and sparkling mineral water to add my own flair. A garnished orange slice adds to its summer vibe, providing bright aroma and gorgeous color.
It is super popular as a aperitif, which means it’s great to enjoy before your meal. A must try if you like light and fizzy drinks!
Because you’ll love this simple cocktail recipe
- Deliciously simple preparation. You you don’t need a shaker!
- Made with just 4 ingredients.
- Perfect for the hot season!
Ingredients and substitutions
As promised, there are only a handful of ingredients for the Aperol spritz. For quantities, see the recipe card below.
- Ice: The larger the ice, the slower the cocktail will dilute. Feel free to use some of my beauty floral ice cubes to add a little extra pizzazz.
- Aperol: This brightly colored Italian aperitif is flavored with bitter oranges, gentian root, cinchona, sour rhubarb and a host of other secret ingredients. It tastes similar to Campari, but is slightly more approachable thanks to its lower alcohol content and slightly sweeter profile. It is often described as citrusy with vanilla and floral undertones.
- Quarry: I prefer Spanish Cava, but traditionally an Aperol spritz is made with Prosecco, an Italian sparkling wine, or French Champagne. Feel free to swap for any dry sparkling wine you prefer.
- Sparkling water: You all know I love Topo Chico! It has a crisp, clean flavor with delicious large bubbles (thanks to both natural and added carbonation), making it an ideal cocktail mixer. You can use any sparkling water or club soda of your choice.
- Orange slice: A slice of orange is the classic garnish for an Aperol spritz. I usually use Naval or Cara Cara oranges, but any variety will do!
How to Prepare an Aperol Spritz Cocktail
Add ice to your glass and pour in Aperol and Cava.
Superior with a splash of Topo Chico.
Side with a slice of orange and enjoy your meal!
Optional variations and customizations
While I love this recipe as written, there are TONS of Aperol spritz variations to consider. Here are just a few ways to customize this cocktail to your exact specifications:
- More or less bitter: Feel free to modify the classic 3:2:1 Aperol spritz sparkling wine ratio: Aperol: sparkling water to give it the flavor you prefer. A drier Cava will sweeten the bitter nuances of Aperol, while more aperitif will make it more bitter.
- Reduce alcohol: While this is already a pretty light drink at around 11% alcohol by volume, you can use more Topo Chico and less Aperol and Cava to make it even lighter.
- Non-alcoholic Aperol Spritz mocktail: If you want the spritz experience without the alcohol, substitute your favorite NA Aperol and wine substitutes (e.g. Lyre’s).
- Use flavored seltzer or add juice: Whip up a festive Cranberry Aperol Spritz for the holidays, take advantage of winter citrus season by making a Blood Orange Aperol Spritz or a Grapefruit Aperol Spritz, or add Bellini vibes by making a Peach Aperol Spritz. To keep these added flavors on the lighter side, use flavored seltzer instead of Topo Chico. To make them more pronounced, add about an ounce of your favorite juice or nectar.
- Iced Aperol Spritz: For a frostier version of the classic Aperol spritz recipe, add Aperol to a blender with about a cup of frozen fruit of your choice (such as strawberries or mango). Blend until smooth, then add the Cava and Topo Chico. Blend until smooth, then pour into the glass and garnish with a slice of orange!
Serving Tips
Aperol Spritz pairs well with many types of food. Whether you’re having appetizers, seafood, cheese, light salads, pizza, pasta, spicy tacos, fruit or chocolate desserts, this Aperol Spritz can make your meal even better. Here are some of my favorites:
Tips and tricks from the experts
- Organizing a party? Prepare a pitcher for the Aperol spritz. Multiply the quantities by 8, then pour over ice. Keep in mind that since we don’t want the fizz to evaporate, any leftovers should be stored in a well-sealed airtight container.
- Remember the classic Aperol spritz recipe, 3-2-1. 3 parts Cava, 2 parts Aperol, 1 part Topo Chico. I prefer mine a little more bitter and alcoholic, so I use 3 parts Aperol, 3 parts Cava and 1 part Topo Chico.
- Do not over mix: 1-2 turns around the glass are enough to mix the ingredients. The more you stir, the more the bubbles will dissipate, and half the fun of a spritz is that it’s sparkly!
Frequent questions
While both are classic Italian cocktails, the Negroni is the boldest of the bunch. Made with equal parts gin, sweet vermouth and Campari, it packs a strong alcoholic punch. On the other hand, the Aperol Spritz is the most airy of the bunch. It’s lighter, crisper and pleasantly sweet and sour, made with Aperol, prosecco and a splash of soda.
It’s what I imagine an Italian sunset would taste like. It’s bright, fizzy, slightly bitter and ever so sweet with hints of orange and vanilla.
Yes! I prefer to make mine with Spanish Cava, which is slightly more mineral and citrusy than Italian Prosecco.
I suppose you could, but then it wouldn’t be an Aperol Spritz! Since Campari has more than double the alcohol content of Aperol, I would change the ratio to 3 parts sparkling wine, 1 part Campari and 1 part sparkling water.
Recommended equipment
- You can definitely look at this Aperol spritz recipe, but for more consistent results, use a measuring cup for liquids OR jigger.
- My favorite Aperol spritz glasses are basically white wine glasses OR stemless wine glassesbut any rocks or Collins glass will do!
- Ice tray. While regular ice cubes work great, consider using extra large cubes to keep the flavor more concentrated longer.
- If you use Collins glasses, a bar spoon comes in handy for mixing.
More summer cocktail recipes
If you make this recipe let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
The simple recipe for Aperol Spritz
My Aperol Spritz is made without prosecco, replacing the Spanish Cava with a Latin Twist.
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- Organizing a party? Prepare a pitcher for the Aperol spritz. Multiply the quantities by 8, then pour over ice. Keep in mind that since we don’t want the fizz to evaporate, any leftovers should be stored in a well-sealed airtight container.
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- Remember the classic Aperol spritz recipe, 3-2-1. 3 parts Cava, 2 parts Aperol, 1 part Topo Chico. I prefer mine a little more bitter and alcoholic, so I use 3 parts Aperol, 3 parts Cava and 1 part Topo Chico.
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- Do not over mix: 1-2 turns around the glass are enough to mix the ingredients. The more you stir, the more the bubbles will dissipate, and half the fun of a spritz is that it’s sparkly!
Calories: 304kcal, Carbohydrates: 28G, Protein: 0.1G, Fat: 0.3G, Saturated fats: 0.1G, Polyunsaturated fats: 0.1G, Monounsaturated fat: 0.02G, Sodium: 19mg, Potassium: 101mg, Sugar: 28G, Soccer: 10mg, Iron: 0.4mg
