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Cocktail History
The Aperol Spritz is a classic cocktail that was created in the early 1920s after brothers Luigi and Silvio Barbieri first introduced Aperol at the Padua International Fair in Italy. It’s said that this light and refreshing mix of the bitter Italian liqueur, Prosecco, soda water, and citrus was made to highlight the Aperol’s flavor, and since then, the drink has become a favorite apéritif of mid-afternoon imbibers in Italy. It wasn’t until the 2000s that the Aperol Spritz made its way onto bar menus in other countries, however. Gruppo Campari, owners of the larger Italian liqueur Campari, purchased the Aperol brand in 2003 and have since heavily marketed the liqueur as the main ingredient in a spritz cocktail, which led to its worldwide popularity.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Sparkling Wine: This is a carbonated wine made with white or red grapes. This recipe specifically calls for Prosecco, a sparkling white wine made in Italy, so I used Mionetto Prosecco DOC Treviso Brut.
Aperol: This is an apéritif made in Italy with gentian root, rhubarb, cinchona, sugar, and alcohol.
Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. I used Topo Chico Sparkling Mineral Water.
Orange Slice: This is a slice of orange that has been cut into a half wheel shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright orange-red color
• Aroma: Citrus, herbs, and wine
• Taste: Sweet wine flavor initially with a slightly bitter orange backbone
• Finish: Noticeable Aperol bitterness
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “Full disclosure, I made and photographed this classic for the first time a full year before sharing it. I remember not liking the Aperol Spritz at all back then, but it’s nowhere close to as bitter as I remember it being. I still wouldn’t call it a favorite, but it’s a nice refreshing drink! I can see why it’s beloved for brunches and garden parties.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-01-15.
Aperol Spritz
The Aperol Spritz is a classic cocktail that was created in the early 1920s after brothers Luigi and Silvio Barbieri first introduced Aperol at the Padua International Fair in Italy. It’s said that this light and refreshing mix of the bitter Italian liqueur, Prosecco, soda water, and citrus was made to highlight the Aperol’s flavor, and since then, the drink has become a favorite apéritif of mid-afternoon imbibers in Italy. It wasn’t until the 2000s that the Aperol Spritz made its way onto bar menus in other countries, however. Gruppo Campari, owners of the larger Italian liqueur Campari, purchased the Aperol brand in 2003 and have since heavily marketed the liqueur as the main ingredient in a spritz cocktail, which led to its worldwide popularity.
Ingredients
Method
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Add sparkling wine, Aperol, soda water, and cubed ice to a highball or wine glass.
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Stir for 5-10 seconds.
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Garnish with orange slice.
