The Aperol Spritz traces its roots to the Veneto region of northern Italy in the early 20th century, where local winemakers would dilute their strong wines with water (spritzen in German — a nod to the region's Austro-Hungarian influence). Aperol itself was created by the Barbieri brothers in Padua in 1919, though the Spritz combination didn't truly arrive until the 1950s.

For decades it was a quietly beloved Italian ritual — the pre-dinner aperitivo. Then in 2005, Campari Group (which acquired Aperol in 2003) launched an international campaign codifying the 3-2-1 formula and the rest is history. By the 2010s it had become the visual shorthand for "summer." Heading into 2026 it remains one of the top 5 most ordered cocktails globally and the reigning icon of the low-ABV trend, beloved for its extreme photogenicity and the fact that it requires zero bartending skill.

In 2026, bartenders are riffing on the format with Hugo Spritzes, Mezcal Spritzes, and bitter-forward amaro versions — but the classic holds court.

• Food: Light charcuterie, olives, bruschetta, prosciutto and melon, fresh ricotta crostini
• Occasion: Pre-dinner aperitivo, outdoor brunches, garden parties, Sunday afternoon
• Music vibe: Mediterranean house, Bossa Nova, Italian indie pop

APEROL SPRITZ  (The 3-2-1)
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Prosecco     90 ml  (3 parts)
Aperol       60 ml  (2 parts)
Soda water   30 ml  (1 part)

→ Build in glass over ice
→ Add Prosecco first, then Aperol, then soda
→ Stir once gently
→ Garnish: orange half-wheel + green olive
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Glass: Large balloon wine glass (the bigger the better for ice and garnish) Serve: On the rocks — ice is essential to the identity Temperature: Very cold — pre-chill the glass or use plenty of ice Garnish: Orange half-wheel + optional green olive on a pick