Aperol Spritz Recipe 3 2 1

The 3-2-1 ratio is simply 3 parts Prosecco, two parts Aperol, and one part soda water. In real-world measurements for a single serving, that is 90 ml (3 oz) Prosecco, 60 ml (2 oz) Aperol, and soda water—basically the equivalent of half portion sizes. So if p is for pitch, perfect ratio scales for any volume, use 3 cups. Prosecco, 2 cups Aperol & 1 cup soda water to fill a pitcher serving size of eight. It's the official Aperol-approved recipe, which is pretty much how they're mixing it in bars all over Italy.

For the most authentic result, use a dry or extra-dry Prosecco DOC from Veneto. Brut Prosecco also does the job, with a little added crispness. Skip sweet or demi-sec Prosecco—with Aperol adding sweetness already, a sweet Prosecco helps the drink veer into cloying territory. You don't require a pricey bottle; the ideal Prosecco is an outstanding one in the 10-pound/$12-18USD range. The best substitutes are French Crémant d'Alsace and dry Spanish Cava Brut; Prosecco is basically in a league of its own.

You can batch the Aperol and Prosecco in advance, but just don't add either soda water or ice until you're ready to serve—both will make your drink flat. Finally, the last mix is stirring together 3 cups. Prosecco and 2 carats Aperol within an airtight jug. Chill for no more than two hours. To serve, pour over glasses of ice and top off each glass with a splash of soda water. Add garnish as desired. Doing this for a party means you only need to spend about 30 seconds per drink at serving time.

There are three main culprits: you might be drinking a sweet Prosecco instead of dry or extra-dry, the soda water could have been underpoured (soda is what cuts through sticky sweetness), and ice-cold Aperol pulled straight from the freezer drowns out much-needed bitter notes. Use the full 1 part soda water in that 3-2-1 ratio—and this is nonnegotiable. If the classic ratio still feels too sweet, go for a 2-2-1 version (less Prosecco relative to Aperol) that advances the bitterness or toss in some fresh orange juice.

The same 3-2-1 build (Prosecco + soda water) with a different aperitif, and suddenly everything adds up. Aperol (11% ABV) is less alcoholic and sweeter, with more citrus notes yet a brighter orange color true to heart—it ticks off the accessibility box as well as most palates. Campari is a bitter, herbaceous beverage with an alcohol by volume of 24% and yields a deeper ruby-red drink than Fernet—along with a much more complex flavor profile suited to acquired tastes. Aperol is for the novice; Campari is for those who have passed this threshold.

The classic 3-2-1 Aperol Spritz, which is composed of the following (90 ml Prosecco + 60 ml Aperol + 30 ml soda water), contains between only about 125 to 140 calories per drink. Aperol adds around 70 calories for a 60 ml pour, and Prosecco brings an additional roughly equal to what I had seen, anywhere from 65 to about 90 calories in a standard-size glass (90 ml), so it is basically soda water, which is calorie-free. With that in mind, the Aperol Spritz thus becomes one of your better low-calorie cocktail choices—loads lighter than a margarita (250 to 300 calories) or even a piña colada (400+ calories).

A real Italian glass is a big balloon of the variety for red wine or simply a large cup on a leg with a volume of 400 ml (14 oz). The bowl is wide enough for the orange garnish to be placed properly, gives a good amount of ice, and allows scents to go on top of the drink. Aperol Spritz glasses are garnished specifically for the drink in Italy—think ginormous wine-shaped styles with a slightly wider base. No problem whatsoever with a normal large red wine glass. And steer clear of tumblers, highball glasses, or even coupe glasses for that matter; they fail to convey the visual punch as well as perfume.