Bright, crisp, and unmistakably Italian. The Aperol Spritz is built for late afternoons and long tables—equal parts prosecco and Aperol, topped with a splash of soda and served over ice. It’s low-proof, slightly bitter, and just dry enough to keep things interesting.

The Spritz has beoame a phenomenon—on menus, on moodboards, and all over Instagram. It helped bring back aperitivo culture, fueled endless riffs, and sparked a full-blown debate (Rebecca Peppler famously said no in the New York Times, the rest of the world kept saying yes). There are dozens of versions now, but the Aperol Spritz is still the one everyone comes back to.

Prosecco, Aperol, and soda water over ice—bright, lightly bitter, and built to drink before dinner. It’s easy to pour, even easier to batch, and somehow always looks like the best part of the day.

Recipe

• 3 oz prosecco
  
  

• 2 oz Aperol
  
  

• 1 oz soda water
  Build over ice in a wine glass. Garnish with an orange slice.
  
  

A note: The Spritz dates back to 19th-century Veneto, when Austrians diluted local wine with water. Aperol was added in the 1950s and turned the drink into a modern Italian staple. The Venetian Spritz, made with Select and a green olive, is our other favorite—get that recipe here.

When we serve it: Late lunches, open balconies, or anytime a cocktail needs to be light, bright, and (possibly) one of many.