1. Fill a large wine glass generously with ice cubes.

2. Add 3 oz of prosecco.

3. Pour in 2 oz of Aperol.

4. Top with 1 oz of soda water.

5. Stir gently once or twice — don’t overmix.

6. Garnish with a fresh orange slice on the rim or inside the glass.

• Prosciutto & melon

• Bruschetta with tomatoes & basil

• Marinated olives or artichokes

• Light cheeses (burrata, mozzarella, ricotta)

• Focaccia or grissini

• Orange almond cake or lemon biscotti

Its lightly bitter, citrus-forward flavor and effervescence make it ideal for salty snacks and small bites (Italian aperitivo style).

• Use a dry prosecco — the Aperol brings enough sweetness.

• Always pour prosecco first, then Aperol — this helps blend naturally and avoids a bitter sip at the top.

• Garnish with a green olive if you're in Venice — it's traditional and balances sweetness.

• Chill all components beforehand so the drink stays crisp.

• Can be batched easily for parties — just use the 3:2:1 ratio.

The Aperol Spritz hails from Northern Italy and was popularized in Venice. Aperol itself was created in 1919 in Padua, and the drink took off globally in the 2000s. It's now a staple of aperitivo hour — the Italian ritual of enjoying a pre-dinner drink with light snacks in the sunshine.