Highball · 1920s
Aperol Spritz
3 : 2 : 1 — prosecco, Aperol, soda. Venice's afternoon in a wine glass.
Specification
| Prosecco | 90 ml |
| Aperol | 60 ml |
| Soda water | 30 ml |
| Orange slice | 1 |
Method
- 01Fill a large wine glass to the top with ice.
- 02Pour the prosecco first, then the Aperol.
- 03Add a short splash of soda and stir once, gently.
- 04Garnish with a fat orange slice.
Where it comes from
Aperol was created in Padua in 1919 and the spritz habit is older still — Austrian soldiers in the Veneto used to spritz local wine with water. The two met, and the region has drunk it before dinner ever since.
If you change one thing: Prosecco goes in before the Aperol. Aperol is denser, so pouring it second lets it fold through the wine without needing a stir that kills the bubbles.