The cocktail notebook · Wine & aperitif
Spritz
Aperol version
Orange-led, bitter-sweet, sparkling and wine-based. A sparkling aperitif made by build.
- Base
- Prosecco + Aperol
- Method
- Build
- Glass
- Large stemmed wine glass
- Yield
- One drink
Recipe reference: IBA reference recipe. IBA lists a splash of soda; this teaching version sets it to 30 ml.
Spritz recipe
1 serving · IBA reference recipeMillilitres control this recipe. US fluid ounces are rounded to the nearest quarter ounce for convenience and are not a different recipe ratio. Dashes, spoons, leaves and other non-liquid measures are listed as written.
| Measure | Ingredient |
|---|---|
| 90 ml≈ 3 US fl oz | chilled Prosecco |
| 60 ml≈ 2 US fl oz | Aperol |
| 30 ml≈ 1 US fl oz | chilled soda water |
Ice: Fresh cubed ice, fill glass. Garnish: 1 orange slice.
Learning bar service? Continue with the Spritz in module 2 of the free course →
How to make it
- Fill the wine glass with fresh ice.
- Measure Prosecco, Aperol and soda carefully into the glass.
- Use one gentle lift to distribute the denser aperitif.
- Add orange and serve promptly.
Why it works: The house soda measure makes the IBA’s unspecified splash repeatable while preserving the wine-to-aperitif ratio.
Common mistakes, useful fixes
Heavy syrupy base
lift gently from the bottom.
Flat wine
check the bottle before making the drink.
Uncontrolled strength
do not free-pour to the rim.
Serving the guest
What to tell the guest
Would you like the Aperol version, or a more bitter aperitif?
Dietary and product checks
Wine may contain sulphites; check supplier declarations. Not alcohol-free.
Variations
- Campari produces a more assertively bitter version.
- Select or Cynar creates another named aperitif variation.
Where does the Spritz come from?
Origin: Italy, particularly Veneto; modern Aperol version developed in the mid-20th century. (Brand chronology; broader spritz origins not asserted)
Spritz is a family rather than a synonym for one orange brand. Aperol’s own chronology dates its creation to 1919 in Padua and places the Aperol Spritz’s emergence in the 1950s. The IBA also recognises versions using other bitter aperitifs. That makes the ingredient name important when a guest orders simply “a spritz”. The version taught here combines sparkling wine, Aperol and a controlled soda measure. It is associated with aperitivo service: a drink enjoyed with conversation and small bites. Avoid presenting a broad regional tradition as a single inventor’s recipe.
Spritz questions
What is the Prosecco-to-Aperol ratio?
90:60, or 3:2.
Is 30 ml soda an exact IBA quantity?
No. It is this course’s measured house interpretation of a splash.
From a recipe to a repeatable skill
Learn the method behind the order.
Spritz is a required study in Essential Cocktails & Bar Foundations, module 2: Aperitivo structures. Control sparkling ingredients, ice and gentle mixing.
The course is free. An optional paid certificate tests knowledge in an online exam; it is not an observed practical assessment or an accredited bartending qualification.