3 parts Prosecco, 2 parts Aperol, 1 part soda — Italy's most famous aperitivo, perfectly balanced.
The Aperol Spritz became Venice's signature aperitivo drink in the early 20th century, when Aperol was first produced in Padua in 1919. The 3-2-1 ratio — three parts Prosecco, two parts Aperol, one part soda — was standardised by Campari Group (who own Aperol) as a marketing push around 2003, and the drink went global.
The low ABV (around 8–10%) makes it the perfect pre-dinner drink. Aperol's bitter orange and rhubarb notes cut through the sweetness of Prosecco, while the soda adds lightness. The result is refreshing, not too strong, and the colour is spectacular.
Replace Aperol with Campari for a considerably more bitter, grown-up version. Less sweet, more complex, and the colour is a deeper red.
Replace Aperol with limoncello. Sweeter and lemony rather than bitter — more of a dessert spritz.
Replace Aperol with Lillet Blanc for a drier, more floral version. Add a thin lemon wheel instead of orange.