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.
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.
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.
Pour in 3oz Prosecco – let it bubble away happily.
Add 2oz Aperol – watch that gorgeous sunset-orange colour swirl through.
Splash in 1oz soda water – just enough to lighten things up without drowning the party.
Give it a gentle stir – three times clockwise if you're feeling superstitious.
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.
You don't need fancy bubbles here, but you do need something decent. Here are my go-to bottles:
Once you've mastered the classic, it's time to play around a bit:
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.
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.