Want to make an Aperol Spritz? If you’re reading this, there’s a good chance you’ve never tried an Aperol Spritz. Read on to learn all about this trendy Italian cocktail that’s incredibly popular across Europe.
What is Aperol Liqueur Made From?
I wondered what the liqueur was made from and was surprised to discover that one of the main ingredients is rhubarb! No wonder I love it! Bitter and sweet oranges, along with other herbs comprise the primary flavors.
Where was Aperol Created? What about the Spritz?
The Aperol liqueur was invented by the Barbieri brothers in 1919, but the Aperol Spritz comes from Venice, where it became an alternative to the Venetian combination of white wine and soda. -Wikipedia
It was at my friend Jill’s (Mad About Macarons) house in France where I tried my first Aperol Spritz a few years ago. In fact, here’s the evidence.
I was immediately smitten with this cocktail. What is it about this almost fluorescent, orange colored drink that is so appealing? I’m not usually one to be taken by brightly colored food and drink, but this one got me. I’m not the only one. Last year, my daughter was traveling around Europe for spring break. We had no idea she had gone to Lake Como until we spotted her on Instagram with a few Aperol Spritzes in front of her!
What am I talking about? It’s not just my daughter and me who have been hooked, but most of Europe, it seems. In fact, I posted a photo of these spritzes on Instagram yesterday, and got a message from Jill R. She wrote, “My favorite cocktail! All the rage in Europe!”
So why is it that some things take off like a house on fire one place, and there are “crickets”, somewhere else? Culture? Availability? Advertising? Who knows, but I did my part to keep Aperol in business on my trip to Italy and Switzerland last month! By the way, in Italy, they pronounce it “spreetz”! So cute!
I will call your attention to the center photo on the top row, because this Aperol Spritz is frozen! Talk about refreshing! I’d love to learn how to make an Aperol Spritz in frozen form, so I’ll have to experiment.
Last month, I met up with my pal, Janice from Farmersgirl Kitchen. She was visiting Venice from Scotland at the same time that I was there. I was surprised to learn that she’d never had an Aperol Spritz! We fixed that in a jiffy!
Let’s get to the point of this post~how to make this lovely cocktail!
What do I Need to Make an Aperol Spritz?
From the back label of a bottle of Aperol
-3 parts of prosecco DOC (I recommend Valdo)
-2 parts Aperol
-1 splash of soda water
– ice cubes
-slice of orange per drink
Fill a glass with ice. Add the prosecco, followed by the Aperol, and splash of soda water. Finally, add a slice of orange and serve.
Note: I noticed that Aperol’s website has a different “recipe” for a spritz: equal parts of prosecco and Aperol. They’re not silly–use more Aperol and they’ll be happier! However, I’m sticking with the original 3-2-1 recipe.
Are you already an Aperol Spritz fan? Have you never tried one? If so, have I convinced you to try an this refreshing drink? Let me know in the comments below!
What do I Need to Make an Aperol Spritz?
Count me among the Spritz lovers! I discovered them while visiting friends Italy 6 yrs ago and have been making them at home during the summer ever since. Wonderful,vrefreshing drink!
Awesome! So glad you’re already on board! :)
Ahh so true! Campari used to be all the rage years back. I had forgotten all about it!
Sorry, just seeing this comment now, Renata! I flew to Italy on June 2nd, so that’s why I missed it! Yes, and I actually think Campari is making a bit of a comeback now, too!
Hi Christina, can you please explain the “parts” I am embarrassed to say I don’t know what that measurement is. I bought a bottle of Aperol and Compari. Do you think they need to kept in the fridge? I hope not because I have them on my cute little bar cart. Love all your recipes and your beautiful photos. Thanks so much.
Hi Laura, no need to be embarrassed at all! When a recipe calls for “parts” it means you can use a ratio. So if you use a shot glass as your measurement, you would use 3 shots, 2 shots and 1 shot. However, if you’re making a batch, you could use a 3 cups, 2 cups and 1 cup. :) Makes it simple that way.
And yes, your bar cart is perfect as they do not need to be refrigerated.
Enjoy and thank you for your lovely comment! I appreciate it! CC
[…] had an Aperol Spritz, of […]
Hi I’m in Spain đ What kind of cava would be best? Dry? Is the soda water absolutely necessary? Thank you! Marit Risto
Hi Marit, you could probably use most cava wines, but yes, dry is usually the type of Prosecco that is used in Italy. The only reason you would have to use the water would be to make it in an authentic manner, but if you’re using cava, it doesn’t really matter. :) Enjoy! Christina
I am a Native Italian, just came back from Italy after a 10 year absence and ..yes.. Aperol spritzer everywhere ..I remember my father drinking Campari..you can use either Aperol or Campari….Love it..we make them now as a treat and pretend we are still at the PIAZZA! Auguri!
How wonderful! I love that idea, Maria! Cin cin! :)
Ahh so true! Campari used to be all the rage years back. I had forgotten all about it!
Hi! :) I’m a young Italian woman, that is fallen in love with Scotland during hers last holiday and searching for a good oatcake recipe, has found your blog! I really enjoy the way you write, and I want to try your tip for making porridge tastier :D
Reading this page, I can confirm that this is a truly Spritz Italian recipe..event if I have to say that the situation is more complicated: you certainly know that we love traditions, and so let me say that almost every family in Veneto has her own recipe. For example a friend of me, who lives in Venice, said me that her typical recipient is 1/3 : 1/3 :1/3. Lastly but very important…the original original recipe says that a glass of spritz must be served with an olive inside ;D
Now I m going to watch o all your Scottish recipes….really love Scottish food!!!
Francesca :)
Welcome, Francesca! So happy that you love Scotland so much! I love Scotland and Italy equally as I truly belong to both countries. That’s interesting about the olive in the spritz! Thank you for your lovely comments and hope you enjoy the Scottish recipes! :)
I love that there is Rhubarb in Aperol! Count me in for this ambitiously bright colored drink!
C’mon over, I have a bottle in the cupboard! :)
I love it! Got to know it in Bern 6 years ago. Unfortunately I tend to get migraines from mixed alcohol, plus most sparkling wines (yes, even good quality ones) give me a migraine on their own, boooh. So I have to stick to Cynar, Campari etc. Must get a bottle of Aperol though and try mixing it with other things, as I really like the flavour :)
Aw, that’s a shame, Izzi. Yes, Aperol does have such a nice flavor! One thing I cannot drink is Cynar, just waaay too bitter for me! :)
That sounds interesting. I love rhubarb so would definitely like to try this. Thanks for your recipe.
Oh I wish it was my recipe, Peggy! I’m just passing it along :)
I don’t know much about mixing cocktails, but anything with champagne, prosecco and vodka appeals to me. The Aperol sounds so interesting – I love rhubarb too. So yes, pour me a glass. Or two!
C’mon over! :)
We drink them all the time and i was taught to make them in Venice. I have never measured. And probably never will. We were taught Aperol and Prosecco, with an orange slice. And to base it on color, not measurement. But if someone measures and adds a splash of Pellegrino? You can be sure I wonât say no!
Haha! I bet you wouldn’t pass that up! :)
My daughter lived in London for quite a few years, and I think that’s where she first discovered them. I bought some when she came to visit, but personally wasn’t bowled over by it. I have a limit on anything botanical, like St Germain. However at another time I did mix Aperol with orange juice and prosecco, for a brunch, and that was much better to me. How do you know so many bloggers?!!
Of course, everyone’s got different taste buds, but I could see how the orange juice added in would be really good too! I wouldn’t turn my nose up to that, either!
I don’t know, do I know a lot of bloggers? I just “meet” most of them online, and then I know some locally here in LA from meetings we attend. Some have become very close friends! :)
I absolutely love aperol sprtiz but I only seem to drink them when I am in Italy, something I definitely need to remedy!
Oh dear! At least that’s easily remedied! haha! :)
Our go to summer cocktail! And I’m with you, that splash of water lightens the drink rather nicely, even if it means slightly less profits for the Aperol folks…
It’s actually the 50:50 ratio of Prosecco to Aperol that I think would make the biggest difference to their profits. Smart marketing peeps, though! :)
Thanks for the recipe. I am glad to learn the ratio of a âspreetzâ.
Iâve been drinking them all summer. So refreshing and light in alcohol.
Haha! You’re welcome, Jill! They are very easy to drink!! :)
I love the look of this drink…soo pretty. Yet a bit like Compari..bitter.
I wonder if Americans will ever get it? Disclosure..I used to do artwork for Compari and never got that either.
My bad đł
So you don’t like either one? I don’t think the Aperol is like Campari, though. Maybe a 4th cousin? ;)