Classic Aperol Spritz — How to Make the Iconic Italian Spritz

Ingredient Spotlight

Chilled Prosecco (or dry sparkling wine)

Prosecco is an Italian sparkling wine from the Veneto region made primarily from the Glera grape; it’s typically light, fruity and floral with refreshing acidity rather than the toasty/autolytic notes of Champagne. In the U.S. many home cooks know sparkling wine generally but might not realize Prosecco’s specific flavor profile and labeling (brut vs. extra dry). You can find Prosecco in wine shops and many grocery stores; a good substitute is any dry sparkling wine such as Cava or Champagne (or other brut-style bubbly) if you prefer a drier, less fruity profile.

Ingredient Spotlight

Aperol

Aperol is an Italian aperitif (originating in Padua, 20th century) with a low alcohol content, bright orange color and a bittersweet, citrusy-herbal flavor driven by bitter orange, rhubarb and gentian. It’s the defining ingredient in an Aperol Spritz but may be unfamiliar to cooks who don’t often buy aperitifs or amari. You can buy it at liquor stores and many supermarkets that stock spirits; a common substitute is Campari (bitterer and stronger) — if you need to soften Campari’s bite, dilute with a little simple syrup or use an aperitivo-style liqueur like Select or a Campari-plus-sweetener blend.