Drink · 2 min · Amounts not specified
Aperol Spritz
Three parts prosecco, two Aperol, one soda, built over a full glass of ice. Too little ice is why yours goes warm and syrupy.
The sheet · 1 glass · 2 min
easyWhy tonight. Three parts prosecco, two Aperol, one soda, built over a full glass of ice. Too little ice is why yours goes warm and syrupy.
What it needs
Nothing confirmed on your shelf yet — this list is the whole ask.
- aperol
- prosecco
- soda
Good if you have them, fine if you do not: orange.
Method
- Three parts prosecco, two parts Aperol, one splash of soda, built over a wine glass packed with ice.
- A wine glass, not a flute. A spritz needs the ice and the surface area and a flute gives it neither.
- Wine first, then Aperol, then soda, and no stirring at any point.
- Extra soda is how a spritz dies. Keep it cold and bitter, and put a fat orange slice in it rather than a token twist.
Technique coach
What the method is trying to make happen
Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.
An educational pour, not a reprint of a licensed spec. No allergen or alcohol-safety claim.
Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.
Going wrong while you cook it? Say what it is doing and the triage will tell you what is happening, the smallest move, and the instinct to resist.
Watch the technique behind this one
Third-party video. Opens in a new tab — nothing is embedded and nothing is fetched from a video platform until you click.
Reviewed video matched to this method, not to the cuisine. Opens in a new tab.
- Cocktail structureHow to make a Whiskey HighballA Bar AboveThe pour that keeps the bubbles. A highball is mostly a handling problem.Link checked 2026-09-08
- Produce prepCitrus SupremeEpicuriousCutting the pith and membrane away so the segments come out clean — the prep behind every citrus salad.Link checked 2026-09-08
Why each of these is on the list
What the ingredients are actually doing
- aperol
- Bitter but gently, and sweeter and lower-proof than Campari, so it makes an afternoon drink rather than an evening one.
- prosecco
- Bubbles and light fruit, and it is a top-up rather than a base — poured in early it goes flat before the drink is finished.
- soda
- Carbonation is a texture and it is the first thing you lose.
Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.
Cooks from the same box
If you bought for this, you can already make these
Shares prosecco, soda
Amaro spritz
Amaro, sparkling wine and soda. Darker and more bitter than an Aperol spritz, and the one to make when the spritz has gone too sweet.
Shares prosecco, soda
Lillet spritz
Lillet, sparkling wine and soda over a full glass of ice. Lower in alcohol than an Aperol spritz and less sweet.
Shares prosecco, soda
Hugo spritz
Alpine spritz: prosecco, elderflower, mint, soda. Lime if you want. Don't make a Mojito with sparkling wine. The mint is aroma, not salad.
Shares soda
Campari soda
The simplest bitter drink there is, and the one that teaches you whether you actually like Campari.
Next
Cook it, then tell the shelf what you used.
The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.