How to make Aperol Spritz

Why cooks start here

Aperol Spritz is cooked the way Veneto cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Aperol Spritz hails from the Veneto region, where it has become an integral part of the Italian aperitivo culture. This vibrant cocktail is celebrated for its simplicity and refreshing qualities, making it a beloved choice during the early evening hours. Crafted in the spirit of Venetian tradition, the home version is always prepared with an intuitive touch—olive oil and salt are added without precise measurement, emphasizing the ease and spontaneity of this regional classic. The Aperol Spritz greets the palate with a delightful balance of bitterness and sweetness, thanks to the harmonious blend of Aperol and Prosecco. The effervescence of soda water lifts the flavors, while a slice of orange adds a citrusy brightness. Served chilled over ice, it offers a crisp, invigorating sensation, making it the perfect companion for unwinding at the end of a warm day.