Aperol Spritz: Your Ticket to an Italian Summer

Right then, darlings, let's talk about the cocktail that's basically liquid holiday. The Aperol Spritz is Italy's gift to those of us who fancy a bit of sophistication without the faff – think Venetian canals, sun-drenched piazzas, and that magical hour when the whole of Italy seems to down tools and embrace la dolce vita. It's bright, it's bubbly, and it's brilliant with absolutely everything from people-watching to serious gossip sessions.

This luminous orange beauty has been the reigning monarch of Italian aperitivo culture since the 1950s, though Aperol itself dates back to 1919 in Padua. It's like the cool Italian cousin who shows up to family gatherings in designer sunglasses – effortlessly chic, slightly bitter (in the best way), and absolutely everyone wants to be near them.

The Magic Trio: Ingredients

The beauty of the Aperol Spritz is its gorgeous simplicity. You need precisely three ingredients (four if we're counting garnish, but who's being pedantic?):

• Aperol ($24-28 per 750ml bottle) – That stunning bitter orange liqueur with hints of rhubarb and gentian. Lower alcohol than Campari at just 11%, making it dangerously easy to have another.
• Prosecco ($12-25 per bottle) – Italian sparkling wine that's bone-dry (brut) and brilliant. This isn't the time for vintage Champagne, loves – save your pennies.
• Soda water – Just a splash to add fizz and dilute ever so slightly.
• Orange slice – For garnish and a touch of citrus aromatics.

Total cost per cocktail: Approximately $3-4 USD (Aperol is the investment, but one bottle makes about 15-20 spritzes)

The Sacred 3-2-1 Ratio

Now, the Italians have got this down to a proper science, and the classic ratio is what I call the "count of three" – dead simple, utterly foolproof:

Some Venetian baristas go absolutely rogue and flip it to make Aperol the star (3 parts Aperol, 2 parts Prosecco), but that's a bit like wearing white after Labor Day – technically allowed, but it raises eyebrows. Stick with the classic until you've earned your aperitivo stripes.

How to Make It (No Mixology Degree Required)

1. Fill a large wine glass with ice – and I mean proper ice, cubes not crushed. You want this drink cold enough to make you forget about British weather.
2. Pour in 3oz Prosecco – let it bubble away happily.
3. Add 2oz Aperol – watch that gorgeous sunset-orange colour swirl through.
4. Splash in 1oz soda water – just enough to lighten things up without drowning the party.
5. Give it a gentle stir – three times clockwise if you're feeling superstitious.
6. Garnish with a slice of orange – tuck it in amongst the ice like you're tucking in a small, citrus-flavoured child.

Pro tip from yours truly: Don't you dare shake this. It's a build-in-glass situation. Shaking Prosecco is like using a hairdryer in the rain – pointless and potentially disastrous.

Prosecco Picks That Won't Break the Bank

You don't need fancy bubbles here, but you do need something decent. Here are my go-to bottles:

Variations for the Adventurous

Once you've mastered the classic, it's time to play around a bit:

Glassware & Presentation

Traditional Italian wisdom says serve it in a large wine glass or a rocks glass – something with heft that can hold plenty of ice and look absolutely smashing on Instagram. The bigger the glass, the more you can pretend you're sitting in St. Mark's Square watching the world go by instead of on your balcony in your pyjamas. No judgment here.

The orange slice is non-negotiable – it's both aromatics and aesthetics. Some fancy types add a green olive (very Venetian), but I find that's a bridge too far for most palates.

What to Nibble On

The Aperol Spritz is the ultimate aperitivo cocktail, which means it's meant to wake up your appetite, not put it to sleep. Pair it with:

• Cicchetti – Those gorgeous little Venetian bar snacks. Think crostini with baccalà mantecato (whipped salt cod), marinated artichokes, or prosciutto.
• Olives and Marcona almonds – The salty-bitter combo is absolutely spot on.
• Fresh buffalo mozzarella with tomatoes – Keep it simple, keep it Italian.
• Prosciutto di Parma and melon – Classic for a reason, and the sweet-salty plays beautifully with the bitter-sweet spritz.
• Fried sage leaves or zucchini blossoms – If you're feeling properly ambitious.

The Art of Aperitivo

Here's the thing about aperitivo culture that makes it absolutely brilliant – it's not just about the drink. It's about that sacred hour before dinner (usually 6-8pm) when Italians collectively decide that work is done and it's time to enjoy life. The Aperol Spritz isn't meant to get you sloshed; it's meant to make you feel civilized, relaxed, and ready to appreciate a proper meal.

The low alcohol content (around 8% ABV in the finished cocktail) means you can have two without feeling like you need a lie-down. Compare that to a martini and you'll see why this is the thinking person's pre-dinner tipple.