Aperol Spritz Recipe (3-2-1): Technique, Prosecco Choice, and a Bar-Ready Service Guide

Introduction: what this guide delivers

Aperol Spritz is one of the most ordered aperitif drinks in modern bar service because it is fast, crowd-pleasing, and scalable. It is also one of the most commonly “almost right” drinks: too watery, flat, cloying, or harshly bitter.

This guide provides a service-ready Aperol Spritz recipe with correct measurements in ml and oz, the technique that preserves fizz, and practical troubleshooting that helps beginners execute consistently.

Intent lock

Search intent for “Aperol Spritz recipe” is primarily how-to recipe with secondary intent around ratios, Prosecco choice, and technique. This article follows that order: definition, classic spec, step-by-step method, then upgrades (ice, carbonation management, service SOP), then troubleshooting and FAQs.

Competitor benchmark and “better-than-online” check

High-quality pages ranking for Aperol Spritz typically do three things well: provide the 3-2-1 concept, give a simple build method, and specify an orange garnish. Examples include official Aperol recipe guidance and respected recipe publishers.

Common gaps across many competing pages:

• Limited explanation of how ice quantity affects dilution and perceived sweetness and bitterness in a built drink.

• Little guidance on carbonation protection (pour order, stir discipline, ingredient temperature).

• Few bar-ready checklists that help staff reproduce the same drink during busy service.

Proof of superiority: micro scorecard (what this guide adds)

This article adds:

• A beginner-proof, bar-ready SOP checklist (mise en place and build standard).

• A practical troubleshooting section that maps failures to fixes.

• Clear Prosecco selection guidance from brand-adjacent guidance: dry or extra-dry to balance sweetness.

• A transparent way to estimate strength using label ABV and the build ratio, without pretending there is one universal final ABV.

Weakest category addressed in revision: redundancy and “recipe page fluff.” This final version keeps the history brief and focuses on execution and repeatability.

What Aperol is, and why it works in a Spritz

Aperol is an Italian aperitif created in 1919 by Luigi and Silvio Barbieri, with a lighter alcohol profile than many bitter aperitifs. Aperol is alcoholic, and is commonly stated at 11% ABV in official FAQs.

In a Spritz format, Aperol contributes bitterness, orange-citrus character, and color, while sparkling wine provides structure and carbonation, and soda water lifts the drink and keeps it refreshing.

The classic Aperol Spritz ratio

The most widely used standard is the classic 3-2-1 ratio:

• 3 parts Prosecco

• 2 parts Aperol

• 1 part soda water

This ratio matters because it creates a repeatable balance between sweetness, bitterness, and dilution across most service conditions.

Aperol Spritz recipe card (ml first, then oz)

Aperol Spritz (3-2-1)

Yield: 1 drink

Glassware: Large wine glass or balloon glass

Method: Build in glass over ice, gentle stir

Garnish standard: 1 fresh orange slice

Ingredients

• Prosecco: 90 ml (3 oz) 

• Aperol: 60 ml (2 oz) 

• Soda water: 30 ml (1 oz) 

• Ice: fill the glass generously

• Orange slice (garnish)

Steps

1. Fill the glass generously with ice.

2. Add Prosecco first.

3. Add Aperol.

4. Top with soda water.

5. Stir gently once or twice to integrate without flattening the drink.

6. Garnish with an orange slice and serve immediately.

Dilution and temperature notes

• Cold ingredients and a full ice load keep the drink crisp and slow melt. Ice is not decoration in built drinks: it is part of the balance. For a focused primer on ice’s effect on chilling and dilution, see “What About Ice? The Main Ingredient of Every Cocktail.”

• Avoid long stirring. The drink needs minimal agitation to preserve carbonation.

Tasting notesBright orange-citrus aroma, light herbal bitterness, bittersweet palate, crisp sparkling finish. Aperol’s low-ABV positioning contributes to the drink’s lighter feel compared with higher-ABV bitter aperitifs.

Batching and prep notes

• Do not pre-batch the full drink with Prosecco or soda. Carbonation loss is predictable.

• For speed in service, pre-chill Prosecco and soda, standardize the glass, and keep garnishes cut to a consistent size.

How to choose Prosecco for a better Aperol Spritz

Aperol’s own guidance emphasizes using high-quality Prosecco and notes that a dry or extra-dry Prosecco works best to balance Aperol’s sweetness.

Practical rule set for beginners:

• Start dry: dry or extra-dry reduces the risk of a cloying drink.

• Check ABV on the label: Prosecco strength varies; a reputable public health resource notes it is usually around 12% ABV, and advises checking the label because ABV can vary.

• Chill aggressively: warm sparkling wine tastes softer and flatter, making sweetness feel heavier.

The technique that separates a great Spritz from an average one

1) Ice strategy: more is usually better

A half-filled glass of ice melts faster and produces a watery drink. A generously iced glass chills faster and can reduce rapid dilution by keeping temperature stable. For deeper training and standards around dilution control, reference the ice fundamentals article.

2) Pour order: protect the bubbles

Official and brand-adjacent instructions commonly build with Prosecco first, then Aperol, then soda. This encourages natural mixing with minimal stirring and helps preserve

carbonation.

3) Stir discipline: one gentle integration

Stir just enough to integrate Aperol through the sparkling wine. Over-stirring is the fastest path to flat, watery results.

4) Garnish standards: keep it simple

An orange slice is the most common garnish across both official and reputable recipe sources. Train one garnish spec and execute it consistently.

Strength: an honest way to estimate, without fake precision

Aperol itself is commonly stated at 11% ABV in official FAQs. Prosecco is often around 12% ABV, but should be confirmed by label.

A practical estimate uses label ABV and the recipe ratio, then acknowledges dilution from ice.

Example estimate (using the classic 3-2-1 build):

• Prosecco: 90 ml at 12% ABV → 10.8 ml pure alcohol

• Aperol: 60 ml at 11% ABV → 6.6 ml pure alcohol Total alcohol ≈ 17.4 ml in 180 ml liquid pre-dilution → about 9.7% ABV before ice melt.Ice melt lowers final ABV further. This is why any single “final ABV” number should be treated as approximate and recipe-dependent.

Bar SOP: consistent Aperol Spritz in real service

Mise en place checklist

• Prosecco chilled and opened only as needed

• Soda water chilled and highly carbonated

• Clean, odor-free glassware

• Ice station stocked with solid, clean-smelling ice

• Orange slices cut to one standard size, stored covered and cold

Build checklist

1. Glass full of ice

2. Prosecco measured or poured to a defined house count

3. Aperol measured

4. Soda topped consistently

5. One gentle stir

6. Orange slice garnish

7. Serve immediately

Two fast quality controls

• Looks flat quickly: sparkling inputs not cold or bottle has been open too long

• Tastes watery: under-iced glass, slow build time, or degraded ice

Troubleshooting: the fastest fixes

Problem: watery, bland drink

Likely causes: too little ice, warm ingredients, slow build, over-stirring.Fix: fill glass with ice, pre-chill inputs, build faster, stir less.

Problem: flat drink

Likely causes: warm Prosecco, old opened bottle, aggressive stirring.Fix: chill more, open fresh, stir gently once, pour close to the surface.

Problem: too sweet

Likely causes: sweeter sparkling wine, too much Aperol, not enough dilution control.Fix: switch to a dry or extra-dry Prosecco, standardize the 3-2-1 build, keep the drink colder.

Problem: too bitter

Likely causes: warm drink, heavy Aperol pour, minimal dilution.Fix: tighten measurement, use more ice, and ensure ingredients are cold.

FAQ

1) What is the correct Aperol Spritz ratio?

The most widely used standard is the classic 3-2-1 ratio: Prosecco, Aperol, and soda water.

2) What garnish is standard for an Aperol Spritz?

An orange slice is the most common garnish across official and major recipe sources.

3) Should an Aperol Spritz be stirred?

Yes, gently. Reputable recipes include a light stir after building over ice to integrate Aperol without killing bubbles.

4) What Prosecco works best?

Dry or extra-dry Prosecco is commonly recommended to balance sweetness, and Prosecco ABV varies, so the label should be checked.

5) How much alcohol is in Aperol itself?

Official FAQs commonly state Aperol is 11% ABV.

6) Why does an Aperol Spritz get watery fast?

Usually because of too little ice or warm ingredients. Ice and temperature control drive dilution and perception.

7) Can Aperol Spritz be batched for events?

It should be built to order for carbonation. Sparkling components combined in advance will lose fizz.

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Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Trainer