BAR WON · CLASSIC COCKTAIL
Aperol Spritz
฿350
Equal parts Prosecco and Aperol with a pull of soda, this is the drink that made spritz a verb in northern Italy. The recipe is fixed and old, and what lands in the wine glass is a bright, faintly bitter orange fizz at a low eight percent — the kind of thing that stays cold and stays easy.
Aperol, Prosecco and soda water.
Built over ice in a wine glass.
Finishes with a slice of orange.
8% ABV, off-dry, medium bitterness.
How it is made
Aperol is a bitter liqueur built on gentian, rhubarb and cinchona — the same bark that gives tonic its quinine bite. It is lighter and sweeter than Campari, its better-known cousin, and lower in alcohol, which is why the spritz works: the bitterness rides on top of the wine rather than fighting it.
How it tastes
Orange peel and rhubarb up front, then a soft bitter edge that lingers a beat longer than expected. Off-dry, with the Prosecco's acidity keeping the whole thing from turning syrupy. Light, carbonated, and short on the finish.
Good to know
The spritz as a format is old — Venetian workers were diluting wine with soda water in the 1800s — but the Aperol version only took hold in the 1950s, and it has since become the single most ordered cocktail in Italy by a wide margin. The proportions vary from bar to bar; the classic is three parts Prosecco, two parts Aperol, one part soda.
Contains alcohol.
Ingredients: Aperol, Soda, Prosecco
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