Bright orange, fizzy, bittersweet: the Aperol Spritz has long stopped being just a summer drink and become the trend drink for summer and winter alike. Here's the original Aperol Spritz recipe, the best variations for every season - and the après-ski twist: Aperol tastes just as good out of a ski boot shot glass.
💡 By the way: that's exactly why we built the ski boot shot glass set - the shot glass shaped like a ski boot with a click-in binding. More on that below ↓
An Aperol Spritz is an Italian aperitif cocktail made from Aperol, Prosecco and a splash of soda, served over ice with a slice of orange. It tastes bittersweet and refreshing, comes in at a low 8-11% ABV and counts as the aperitivo, full stop - on the terrace in summer just as much as at après-ski in winter.
Origins: where does the Aperol Spritz come from?
Aperol was invented in 1919 in the Italian city of Padua by brothers Luigi and Silvio Barbieri - a bitter, orange-hued aperitif made from rhubarb, gentian and herbs with just around 11% ABV. The "spritz" tradition itself is even older: it comes from the Veneto region, where in the 19th century Austrian soldiers used to "spritz" the local strong wine with water to make it lighter. Put the two together and you get the Aperol Spritz as we know it today. Aperol now belongs to the Campari Group and has become the worldwide symbol of Italian aperitivo culture.
A small swap with a big effect: put ski boot shot glasses with a binding on the table instead of standard glasses, and you've already served the first conversation starter.
The original Aperol Spritz recipe
The official mixing ratio is the famous 3-2-1 formula. For one glass you need:
- 3 parts Prosecco (well chilled)
- 2 parts Aperol
- 1 splash of soda (soda water)
- A slice of orange and plenty of ice cubes
Here's how:
- Fill a large wine glass with plenty of ice cubes.
- Pour the Prosecco in first, then the Aperol - that way the two mix on their own.
- Top up with a splash of soda.
- Add a slice of orange, give it a quick stir, and it's ready.
Important: Prosecco first, then Aperol - that keeps the signature bright colour and stops the spritz turning out too sweet.
Variations: summer, winter & non-alcoholic
The classic can be adapted for every season and every taste:
- Summer spritz: extra ice, a handful of fresh berries and mint for a fruity terrace version.
- Winter & après-ski spritz: with a slice of blood orange, a cinnamon stick or a hint of ginger - so the Aperol fits right in at the mountain lodge too.
- Non-alcoholic spritz: with a non-alcoholic aperitivo and non-alcoholic sparkling wine - same look, same freshness, zero alcohol.
- Aperol sour twist: add a dash of lemon juice if you like it sharper and less sweet.
You'll find more recipes for every occasion in our best cocktails and our drinks guide.
Aperol from the ski boot shot glass
Classically, the Aperol Spritz goes in a large wine glass - but who says it has to stay that way? For the après-ski twist, serve a mini version or a fruity Aperol shot in an Apres Allstars ski boot shot glass. Lined up on the wooden ski, they turn into an eye-catcher that everyone photographs, guaranteed - the perfect aperitivo opener for the group, whether on a sun terrace or in the mountain lodge.
Group Shotski round at Bierkönig in Mallorca - @apresallstars
When do you drink an Aperol Spritz?
The Aperol Spritz is a classic aperitif - so it's the drink for before the meal, one that whets the appetite and gets the group in the mood. In Italy it's a fixed part of the early-evening aperitivo hour. In summer it's the ultimate terrace favourite, and in winter it holds its own just as well as a fizzy contrast to hearty lodge food. In short: it fits whenever a moment should feel a little more relaxed.
And because it's low in alcohol and goes down easily, it's the ideal start to a long, sociable evening - very much in the spirit of the summer après-ski idea.
Pro tips: the most common mistakes
An Aperol Spritz is quick to make - but a few small details decide between "nice" and "actually great":
- Too little ice: the glass should be filled right to the top with ice cubes. Plenty of ice cools better and, paradoxically, dilutes slower than a little ice.
- Warm Prosecco: only use well-chilled Prosecco - lukewarm, the spritz tastes flat straight away.
- Wrong order: always Prosecco first, then Aperol. The other way round, the drink turns too sweet and the colour goes cloudy.
- Too much soda: one splash is enough. Add too much and you dilute the flavour.
- Cheap ingredients: a dry Prosecco (brut) makes a bigger difference than a sweet one - it balances the Aperol's bitter note perfectly.
And the most important tip: serve it fresh. An Aperol Spritz wants to be drunk right away, while it's still fizzy and ice-cold.
For a bigger group, the jug method pays off: pre-mix Aperol and Prosecco at a ratio of 2 to 3 in a jug, but add the soda and ice only to the individual glass right before serving - that way every spritz stays fizzy instead of going flat in the jug. As the host, that leaves your hands free instead of mixing every glass one by one.
Frequently asked questions about Aperol Spritz
How do you mix an Aperol Spritz properly?
Using the 3-2-1 formula: 3 parts Prosecco, 2 parts Aperol, 1 splash of soda. Fill a large wine glass with plenty of ice, pour in the Prosecco first, then the Aperol, top up with soda and add a slice of orange.
How much alcohol is in an Aperol Spritz?
Aperol itself is around 11% ABV. As a finished spritz with Prosecco and soda, the drink comes in at roughly 8-11% ABV depending on the mix - noticeably less than most cocktails, which is exactly why it works so well as an aperitif.
Where does the Aperol Spritz come from?
Aperol was invented in 1919 in Padua by the Barbieri brothers. The spritz tradition comes from the Veneto region, where wine used to be "spritzed" with water or soda. Together, the two make up today's Aperol Spritz.
Can you drink Aperol Spritz in winter too?
Absolutely - the Aperol Spritz has long been a year-round drink. With blood orange, cinnamon or ginger it becomes a winter variation and works perfectly as a crisp aperitif at après-ski too.
Is there a non-alcoholic Aperol Spritz?
Yes. With a non-alcoholic aperitivo and non-alcoholic sparkling wine you get the same look and freshness without the alcohol - ideal for drivers and anyone taking a break from drinking.
Can you drink Aperol as a shot?
For the après-ski twist, yes: a fruity Aperol shot or a mini version in a ski boot shot glass makes an original aperitivo opener for the group - best served on the Shotski, so everyone toasts at the same moment.