Dish · italian
Aperol Spritz
A bright orange drink of Aperol, prosecco, and a splash of club soda over ice, served in a wine glass with an orange slice. It's low in alcohol and bitter-sweet rather than strong.
Where it comes from
Aperol dates to 1919 in Padua, and the spritz itself grew out of a habit among Austro-Hungarian soldiers in northern Italy of cutting local wine with water to soften it. The Aperol version became fixed to Venice's aperitivo hour later in the 20th century.
What cooks argue about
The ratio is the whole argument: three parts prosecco to two parts Aperol to one part soda is standard, though many bars pour it sweeter or heavier on soda. Ice quantity changes dilution too.
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