Aperol Spritz

The Aperol Spritz traces its roots to the Napoleonic Wars. After 1805, Austria-Hungary took control of the Veneto region of northern Italy. Austrian soldiers would add a splash — in German, a spritz — of water to the local wine to make it more palatable to their taste. Over the following century the water became sparkling water, the still wine became Prosecco, and the liqueur of choice became Aperol. Aperol itself was created by the Barbieri brothers in Padua in 1919. It is made from bitter orange, rhubarb, gentian, and cinchona bark, with an ABV of only 11%. The modern Aperol Spritz as we know it became the defining drink of Italian aperitivo culture after World War II and exploded globally in the 2010s. The classic ratio is 3:2:1 — three parts Prosecco, two parts Aperol, one part soda water. This is the IBA official spec and Aperol's original recipe. Always add the Prosecco first, then Aperol, then soda — this order preserves the bubbles. Use Prosecco DOC, preferably an Extra Dry variety. The Aperol Spritz is a low-alcohol cocktail at around 9 to 11% ABV, making it the ideal aperitivo. In Venice, locals traditionally drink Select instead of Aperol — more bitter, more complex, and considered the authentic original. Campari is another valid substitution for a drier, more intense version.