Aperol Spritz Recipe

If unfamiliar, Aperol is a low-alcohol, digestivo- a bitter liqueur made from herbs and flowers, originating from Italy in the early 1900's. It also known as an Amaro, in Italian. Similar to Campari, Cynar and Fernet-Branca, Aperol is a very common brand. There are many smaller labels of Amaros popping up with so much more complexity, even some state-side. So keep in mind, those of you who are cocktail connoisseurs, don't have to actually use Aperol, feel free to find one with a little more character, in fact this is what I plan to do when I get home. Aperol is a tad sweet for me, but perhaps okay for the younger palate. The drink is just most commonly known as an "Aperol Spritz", but I have no particular loyalties to Aperol itself.

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How to make an Aperol Spritz! A refreshing summer cocktail served over ice perfect for hot summer nights!



  1. 34 ounces prosecco ( use a good quality brand)
  2. 12 ounces Aperol ( or sub a smaller, better brand of Amaro)
  3. Splash of club soda ( 1-2 ounces)
  4. Orange slices and mint
  5. other additions: frozen summer berries, mint or another fresh herb, a splash of bitters ( I like grapefruit)


  1. Fill a large wine glass with ice.
  2. Add 1/2 cup champagne or prosecco ( 4 ounces)
  3. Add 1/4 cup Aperol or equivalent  (2 ounces)
  4. Add a splash or up to a 1/4 cup of club soda ( 2 ounces)
  5. Garnish with orange slices, frozen berries, mint. For extra bitter, add a dash of bitters.


The better the prosecco, the better the drink. Try other Amaros- you don’t have to stick with Aperol if you like more complexity!


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