Why does my Aperol Spritz taste too bitter?

The 3-2-1 ratio (Prosecco : Aperol : soda) is the key. If it tastes too bitter you may have too much Aperol or too little Prosecco. Also ensure you're using a dry or extra-dry Prosecco — brut can clash with Aperol's bitterness and amplify it rather than balance it.

Do you stir an Aperol Spritz?

Only once or twice, very gently. Pouring Prosecco first and then Aperol allows the effervescence to do the mixing naturally. Over-stirring kills the bubbles and flattens the drink.

What is the olive for in an Aperol Spritz?

The green olive is a traditional Italian garnish from the Veneto aperitivo culture where Aperol Spritz originated. It cuts through the sweetness with a saline, briny contrast. It is entirely optional but considered correct by Italian bar standards.

Cocktail recipe

Aperol Spritz

Name: Aperol Spritz
Prep time: 2 min
Total time: 2 min
Yield: 1 serving
Cuisine: Cocktail Culture
Ingredients: 90 ml prosecco; 60 ml Aperol; 30 ml soda water

Updated September 2026 · by Luke, bartender

built · The Speakeasy Selection

Prep time 2 min

Skill level Easy

Glassware Large wine glass

Alcohol per serve ≈ 13 g alcohol

About 1.3 standard drinks at the WHO reference of 10 g. About 8–9% ABV in the glass as it sits over ice. Estimated from the recipe at typical bottle strengths; yours will vary. How we calculate, and other countries' definitions →

Jump to the recipe ↓ Prefer it zero-proof? NA Aperol-Style Spritz →

The recipe

Serves

Ingredients

90 ml prosecco
60 ml Aperol
30 ml soda water

Glass Large wine glass (balloon glass)

Method

Fill a large balloon wine glass with 2–3 large ice cubes.
Pour the Prosecco first — this prevents it going flat when Aperol is added.
Add Aperol — watch the gorgeous sunset cloud billow up through the bubbles.
Top with a splash of soda water.
Stir gently once or twice — just enough to combine without losing carbonation.
Garnish with a half-wheel of orange and, optionally, a single pitted green olive on a cocktail pick.
Serve immediately.

"The official drink of golden hour."

At a Glance


Vibe	Bright · Social · Effortless · Italian Sunshine
Best For	Happy hour · Brunch · Outdoor gatherings · Weddings
Skill Level	Easy — no shaking required

Flavour Profile

Opens bright and citrusy, with Aperol's distinctive orange-herbal bitterness. The Prosecco adds lift and a gentle wine sweetness. Finishes clean, refreshing, and pleasantly dry — built for sipping at golden hour.

Flavour profile

Bitter

60%

Citrus

75%

Sweet

50%

Effervescent

85%

Alcohol Heat

25%

The story

The Aperol Spritz traces its roots to the Veneto in north-east Italy, where drinkers under Austro-Hungarian rule lengthened local wine with water (spritzen, "to splash", in German). Aperol itself was created by the brothers Luigi and Silvio Barbieri in Padua in 1919, after seven years of experimenting (Wikipedia).

For decades it was a quietly loved Italian ritual, the pre-dinner aperitivo. Campari Group bought the brand in 2003 and took the spritz international; by the 2010s it had become visual shorthand for summer. Today it's the #7 best-selling classic cocktail in the world's best bars, according to Drinks International's 2026 report: a low-ABV, bittersweet serve that needs no bartending skill at all.

Checked September 2026.

Variations

Variation	Twist
Hugo Spritz	Swap Aperol for elderflower liqueur (St-Germain); add fresh mint
Campari Spritz	Use Campari instead for a drier, more intensely bitter version
Cynar Spritz	Use Cynar (artichoke amaro) for an earthy, umami twist
Mezcal Spritz	Add 15 ml mezcal for smokiness and depth
Peach Aperol Spritz	Add 20 ml peach nectar for a summer-ripe sweetness
Spicy Spritz	Add 2–3 slices of jalapeño for the "swicy" trend

What to serve with it

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

Quick-reference card

APEROL SPRITZ  (The 3-2-1)

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

Glassware & presentation

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

Sharing it? Hashtags

#aperolspritz
#spritz
#aperitivo
#italiancocktail
#summerdrinks
#prosecco
#happyhour
#orangecocktail
#therapeuticcocktails

Frequently Asked Questions

: The 3-2-1 ratio (Prosecco : Aperol : soda) is the key. If it tastes too bitter you may have too much Aperol or too little Prosecco. Also ensure you're using a dry or extra-dry Prosecco — brut can clash with Aperol's bitterness and amplify it rather than balance it.
: Only once or twice, very gently. Pouring Prosecco first and then Aperol allows the effervescence to do the mixing naturally. Over-stirring kills the bubbles and flattens the drink.
: The green olive is a traditional Italian garnish from the Veneto aperitivo culture where Aperol Spritz originated. It cuts through the sweetness with a saline, briny contrast. It is entirely optional but considered correct by Italian bar standards.