Aperol Spritz

What does an Aperol Spritz taste like?

An Aperol Spritz tastes gently bitter, citrusy and moderately sweet. Aperol contributes notes of orange peel, rhubarb and herbs, while sparkling wine adds acidity, fruit and a dry, fizzy lift. Soda water lengthens the drink and keeps its sweetness from becoming heavy.

The aroma is led by fresh orange, with subtle herbal and floral notes underneath. Compared with many classic aperitivo cocktails, the Aperol Spritz is relatively light in alcohol and easy to sip. Its finish is clean and bittersweet rather than strongly bitter, making it more approachable than drinks made with Campari.

The Italian history of the Aperol Spritz

The Spritz developed in northern Italy from the nineteenth-century habit of adding water to local wine. Over time, still water was replaced by soda, and bitter aperitivi were added to create the colourful style now associated with Italian cafés and early-evening drinking.

Aperol was introduced in Padua in 1919, but the modern Aperol Spritz became especially prominent much later. Its popularity grew as the combination of Aperol, Prosecco and soda became widely promoted and served across Italy and beyond. Today, it is closely connected with the Veneto aperitivo tradition, although regional Spritz variations use different bitters and wines.

How an Aperol Spritz is prepared and served

The drink is built directly in a large wine glass filled with ice. Prosecco, Aperol and a splash of soda water are added and mixed gently to preserve the carbonation. The order may vary between bars, but the aim is an evenly chilled drink with active bubbles and a clear orange colour.

A fresh orange slice is the standard garnish, adding aroma and reinforcing the citrus flavour. Large, solid ice cubes are preferable because they chill the drink without melting too quickly. Common mistakes include using flat sparkling wine, adding too much soda, stirring aggressively or serving the Spritz with too little ice.

When to serve an Aperol Spritz

The Aperol Spritz cocktail is traditionally enjoyed as an aperitivo before dinner, particularly during warm afternoons and early evenings. Its bitterness and acidity pair well with olives, crisps, cured meats, mild cheeses and small savoury snacks. It also suits brunches, garden parties and relaxed outdoor gatherings.

Popular variations replace Aperol with Campari for a stronger, more bitter drink or with Select for a Venetian-style Spritz. Still white wine can be used instead of Prosecco for a simpler regional version, while tonic water creates extra bitterness. Whichever variation is chosen, freshness, cold temperature and lively carbonation are essential.