Spritz
Spritz is a vibrant, bittersweet aperitivo with lively bubbles, citrus aroma, and a refreshing finish. Its combination of Aperol, chilled Prosecco, soda water, and fresh orange makes it light, festive, and easy to drink.
Nutrition · per serving
Ingredients
5 itemsPer lo spritz
Per guarnire
Tips
- •The classic ratio is 3 parts Prosecco, 2 parts Aperol, 1 part soda water.
- •Use well-chilled Prosecco and soda water for the brightest, most refreshing result.
- •A large wine glass is traditional because it leaves room for plenty of ice and aroma.
- •For a slightly less bitter drink, add a little extra soda water.
Steps
- 1
Chill 2 large wine glasses if possible. Slice the orange into 2 round slices and fill each glass generously with ice; plenty of ice keeps the drink cold without diluting it too quickly.
1 medium, sliced into 2 rounds orange300 g ice cubes - 2
Pour 60 ml Aperol into each glass over the ice.
120 ml Aperol - 3
Add 90 ml Prosecco to each glass. Pour gently to preserve the bubbles.
180 ml Prosecco - 4
Top each drink with 30 ml soda water. Give each glass one brief, gentle stir to combine without flattening the carbonation.
60 ml soda water - 5
Garnish each glass with an orange slice and serve immediately while cold and sparkling.
1 medium, sliced into 2 rounds orange
Origin & History
The Spritz originated in northern Italy, especially the Veneto region, where sparkling wine-based aperitivi became a hallmark of pre-dinner social drinking. The modern Aperol Spritz rose to international fame in the 20th century, combining Aperol, Prosecco, and soda into a bright, bittersweet cocktail now associated with Venetian aperitivo culture.
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