Yes, prosecco is a key ingredient of an Aperol Spritz which is three parts prosecco, two parts Aperol, one part soda.

By its very nature, making an Aperol Spritz with Campari makes it a Campari Spritz! The recipe remains the same, simply swapping Aperol for Campari: 3 parts prosecco, 2 parts Campari, and 1 part soda. It will taste slightly different to a traditional Aperol Spritz, with a heavier weighting on the bitter elements, but it’s a delicious alternative.

While Aperol Spritz embodies the bright summer season, you can enjoy it any time of the year. Just make sure it’s in good company.

Yes. And you won’t be alone if you do. According to the Drinks International 2023, it’s ranked 9th in the world’s most sold cocktails.

No. While Aperol Spritz is a popular cocktail in France – and everywhere! – it was devised in Italy.

Depending on the market and bottle size on average you can get between 6 and 8 Aperol Spritz from one bottle of prosecco.

Yes, you can replace the prosecco with sparkling white wine of a similar profile, or if you’d prefer a less fizzy alternative, you can replace the prosecco with non-fizzy wine. However, prosecco is the original ingredient and is particularly good at showcasing Aperol’s best attributes.

Depending on the market and bottle size on average you can get between 10 and 12 Aperol Spritz from one bottle of Aperol.

Yes. Aperol Spritz is an Italian cocktail. Aperol was founded by the Barbieri brothers in Padua, Italy in 1919, and 30 years later Aperol Spritz become a popular drink in fashionable Venice. The epitome of Italian aperitivo, Aperol Spritz is perfect for those light-hearted, joyous moments ahead of a meal, with friends and family by your side. Find out more about the history of Aperol Spritz here.

Aperol Spritz has a complex flavor comprised of Aperol’s bittersweet profile, and the lively brightness of dry prosecco.

Yes. Aperol is an Italian bitter apéritif, designed for sipping, alongside nibbles – ‘cicchetto’ – and before a meal. Aperitivo originates from the Latin word ‘Aperire’ meaning ‘to open your appetite’.

While the light, bright Aperol Spritz embodies the sunny summer season, you can enjoy any time of the year. Just make sure it’s in good company.

Yes, it is one of Italy’s most famous cocktails. In fact, according to Drinks International 2023, it’s ranked 9th in the world’s most sold cocktails.

There’s 2oz of Aperol in a standard International Bar Association approved glass of Aperol Spritz. The whole recipe is 3oz prosecco, 2oz Aperol and a 1oz splash of soda water.

Luigi and Silvio Barbieri created Aperol in 1919, and by the 1950s it was widely being mixed with prosecco and soda; the Aperol Spritz we know and love today. No one person has been credited with inventing it, but it’s believed that Spritzes in general started in the 1800s. Austrian soldiers in Venice found local tipples too harsh, so diluted it with a dash of soda water, or ‘spritzen’.

We suggest a slice of orange rather than a wedge. To cut a slice, follow these steps: 1. Wash the orange and cut off the ends 2 Using a pairing knife, cut ¼ inch round slices 3 Cut the round slices in half and remove the seeds 4. One or two slices is a standard, but you can add as many as you like 5. Enjoy!

Yes, but we’d recommend a cava on the drier end of the scale, to bring out the best of Aperol’s flavor profile.

As an apéritif, Aperol is traditionally enjoyed before food. The original Aperol ritual began in local Venetian bars, or ‘bàcari’, where everyone gathered to enjoy good food, conversation, music and Aperol Spritz. Soon this ‘Venetian way of life’ spread worldwide, and now everyone can enjoy this quintessential aperitivo moment, any time, any place, all year long.

Yes, put plenty of ice into your Aperol Spritz. It sounds odd, but the more ice, the less diluted your drink will become. Why? Because the overall temperature of the drink becomes cooler, so the ice takes longer it takes to melt. Cool, huh?

Yes, if you don’t have any soda, you can create an equally delicious Aperol Spritz with sparkling water.

Just remember 3-2-1, go! 3 parts prosecco, 2 parts Aperol, 1 part soda.

In the 1950s Aperol’s home of Veneto was fast becoming a chic European hub fittingly the Aperol Spritz was born; a sparkling spin on the Aperol that was invented over 30 years before. Soon, it had spread its way throughout Northern Italy and made its way to the world stage, earning ‘spritz’ a place on the International Bartender Association’s list, with Aperol as a listed ingredient.

The Aperol Spritz recipe calls for three parts prosecco, two parts Aperol and one part soda water.

A premium club soda is preferable, but if you don’t have any, then sparkling water is the next best thing. The carbonation of soda adds an extra layer of bubbles to the drink. It adds a freshness and fizz without disrupting the ingredients with any additional flavor.

Aperol first became popular in the 1950s, when its home of Veneto saw an emerging cafe culture with more people eating out than ever before. These aperitivo moments perfectly paved the way for the Aperol Spritz. It was further popularized when the region’s capital, Venice, began serving it in local bars – or ‘bacari’ – and displaying Aperol posters, further spreading its lifestyle message and iconic branding. Today, it’s seen a boost in popularity largely due to social media, and the vibrant way of life that Aperol Spritz represents. Not to mention its beautifully Instagrammable orange aesthetic!

Venetian ‘cicchetti’ are bold and flavorsome nibbles designed to complement the aperitivo moment before a meal, and are inextricably linked with Aperol Spritz. Served any time, any place, where the company’s fun and the vibe’s upbeat. Some of the most popular cicchetti are meatballs, sardines in saòr, salted cod, and vovetto (boiled egg with salted anchovies). Read more about cicchetto here.

Aperol Spritz has a light taste that’s more bittersweet than sugary sweet. The prosecco complements the citrus and herbal elements of the Aperol, and the prosecco’s and soda water’s bubbles give the cocktail and overall refreshing zing.

You can always include cava, or sparkling white wine instead of prosecco, as long as it has a similar taste profile and dryness.

Aperol Spritz is best served in a balloon glass or large white wine glass.

Depending on the bottle size on average you can get between 10 and 12 Aperol Spritz from one bottle.

In the 1950s Aperol’s home of Veneto was fast becoming a chic European hub with an emerging cafe culture and more people eating out than ever before. These aperitivo moments perfectly paved the way for the Aperol Spritz; a sparkling spin on the Aperol that was invented over 30 years before. It’s thought that Spritzes in general originated in the 1800s, when Austrian soldiers in Venice added a dash of soda – or ‘spritzen’ – to dilute the local wine, which they found too strong.

We'd recommend using a brut prosecco, which is drier and less sweet than others. This is so your Aperol Spritz maintains its bittersweet perfection, rather than being too sweet.

It rolls off the tongue as App-er-oll Sp-ritt-s.

Aperol Spritz is a fresh tasting, sophisticated and well-rounded cocktail with a bittersweet flavor profile, thanks to its infused blend of aromatic herbs, roots, wood and fruits including citrus oil. The zing of prosecco and soda perfect this crisp and colorful cocktail.

3-2-1, go! The perfect International Bartenders Association approved Aperol Spritz is three parts prosecco, two parts Aperol, one part soda water. Which, if you’re measuring, equates to 3oz of prosecco, 2oz of Aperol, 1oz splash of soda water. If you’re not measuring, simply judge it by the strength of color. Serve in a tall balloon or large wine glass – or better still, one of our iconic glasses by Luca Trazzi – and garnish with a slice of fresh orange to bring out the drink’s zesty flavors. If you’re going super traditional, you could add an olive. Their salty and umami flavors counterbalance the bittersweetness of the Aperol. A match made in Venetian heaven! Top tip: Pouring prosecco directly onto cold ice knocks the fizz out of it, so it’s best to add the ice at the end. It’s also a good idea to keep all the ingredients in the fridge before you use them, to add that extra cool crispness and ensure you drink stays colder, longer.