Aperol Spritz

Method

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1. Fill a large wine glass right to the top with ice. A full glass, not three cubes.

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2. Pour the chilled prosecco over the ice first.

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3. Add the Aperol, pouring it slowly down the inside of the glass — it will sink and marble through the wine.

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4. Top with the soda water.

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5. Give it one gentle turn with a bar spoon, no more, and tuck the orange slice down the inside of the glass.

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Chef’s Tips

• Everything cold before it goes in. Room-temperature Aperol will melt half the ice on contact.
• A dry prosecco rather than an extra-dry, which is sweeter than its name suggests. Aperol brings plenty of sugar.
• A slice of orange, not a wedge, and never squeezed.

Pairing Suggestions

• Green olives and crisps
• Late afternoon
• Cicchetti

Storage & Reheating

Made to order, in the glass. It cannot be batched — the bubbles do not survive.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.