Perfect Aperol Spritz

I didn’t want to go there, but the millennials have forced my hand. As a long-time avid lover of the “spritz” in all its shapes and sizes, the Aperol spritz has always been my go-to. I just got back from Italy, 100 Spritz later, and saw generic-stupid-online-magazine-type-social-media-pages  have declared that they are “calling it”, the Aperol Spritz will be *THE* drink of Summer 2017.

Now hold up a minute, stupid website. Aperol Spritz’s have been widely popular among 20-somethings in Europe for about a decade. They actually sell them pre-made in bottles in most grocery stores. Who do you think you are? We are always behind on all the trends, but I am so over rose and sangria, so I will welcome in this “new” trend. In the spirit of trendy cocktails, I give you MY perfect Spritz recipe, which is an adaptation of the original Aperol recipe provided on (no disrespect, Aperol, you’re my one true love).

Aperol Spritz


  • 2 shots of Aperol (or more…..)
  • 1 bottle of prosecco (this is the Italian way)
  • Large ice cubes (think whiskey sized)
  • orange slices (as desired)
  • Splash of soda water (best if citrus flavored, trust me)


  1. In a large glass, throw in some ‘cubes.
  2. Fill your glass 2/3 of the way with prosecco (or more, if you are a wimp)
  3. add Aperol
  4. garnish with orange slice
  5. stir gently with straw before sipping, to be SURE everything is mixed.

If you feel like getting *~wild~*, there are several variations that may please you. Instead of Aperol, the traditional spritz can be made with Campari, Limoncello, and probably even something disgustingly sweet like Chambord. Be sure to adjust your garnishes and flavored seltzer accordingly, though!

Here are some real life photos of the amazing Spritz (or 20) that I enjoyed (photos of enjoyment also included) in Rome last month.

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