Aperol Spritz

Build the Meal Around Aperol Spritz

• Green olives and crisps
• Late afternoon
• Cicchetti

How to Cook Aperol Spritz

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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.

   Mark done

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A Few Notes

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.

Keeping What's Left

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

Aperol Spritz Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. The calories include 9 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.