A classic Venetian cocktail that balances the bittersweet orange notes of Aperol with crisp Prosecco and a splash of soda water. Served over ice with an orange slice, it's low in alcohol and high in refreshment.
Cocktail Overview
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🍸 Style: Aperitivo / Low-ABV
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🌿 Flavor Profile: Bittersweet, citrusy, effervescent
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🕰 Time to Make: 5 minutes
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🥂 Glassware: Large wine glass or balloon glass
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🧊 Method: Built over ice
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Large wine glass
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Bar spoon (optional)
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Jigger or measuring tool
1. Fill Your Glass
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Fill a large wine glass generously with ice.
2. Build the Drink
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Pour 3 oz Prosecco directly into the glass.
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Add 2 oz Aperol slowly.
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Top with 1 oz soda water.
3. Garnish and Serve
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Stir gently just once or twice.
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Garnish with a fresh orange slice, resting it inside the glass or perched on the rim.
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Extra dry? Add a splash more soda or use extra brut Prosecco.
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Spicy twist: Add a pinch of chili salt to the rim for contrast.
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Make it a pitcher: Multiply the 3:2:1 ratio and build over ice in a large jug for easy entertaining.
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Try the "Hugo": Sub Aperol for elderflower liqueur and add mint for a floral variation.
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Savory: Prosciutto-wrapped melon, olives, crostini, cheese boards
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Seasonal: Perfect in spring/summer, or as a brunch sparkler
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Snackable: Salted almonds, grissini, or a light arugula salad
Ingredients
Directions
-
Large wine glass
-
Bar spoon (optional)
-
Jigger or measuring tool
1. Fill Your Glass
-
Fill a large wine glass generously with ice.
2. Build the Drink
-
Pour 3 oz Prosecco directly into the glass.
-
Add 2 oz Aperol slowly.
-
Top with 1 oz soda water.
3. Garnish and Serve
-
Stir gently just once or twice.
-
Garnish with a fresh orange slice, resting it inside the glass or perched on the rim.
-
Extra dry? Add a splash more soda or use extra brut Prosecco.
-
Spicy twist: Add a pinch of chili salt to the rim for contrast.
-
Make it a pitcher: Multiply the 3:2:1 ratio and build over ice in a large jug for easy entertaining.
-
Try the "Hugo": Sub Aperol for elderflower liqueur and add mint for a floral variation.
-
Savory: Prosciutto-wrapped melon, olives, crostini, cheese boards
-
Seasonal: Perfect in spring/summer, or as a brunch sparkler
-
Snackable: Salted almonds, grissini, or a light arugula salad