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Home » Blog » Recipes - Cocktails, Food and more

Aperol Spritz Recipe with San Martino Spumante

APEROL SPRITZ RECIPE

Updated: October 2026

Here is our Aperol Spritz recipe: 3 parts San Martino Spumante, 2 parts Aperol and 1 part Danish water, built in a tall wine glass with ice. Below the recipe you will find the story of Aperol and the spritz.

Quick overview: Aperol Spritz recipe: Aperol Spritz cocktail

Enjoy an ice-cold Aperol Spritz on the terrace. The taste is described as delightfully refreshing, with a bittersweet taste and a beautiful orange color. The complex flavor comes from sweet and bitter oranges, herbs and rhubarb.

Ingredients

Method

  • Fill a tall wine glass with ice cubes. Pour San Martino Spumante and Aperol into the glass. Then stir with the cocktail spoon
  • Garnish - Orange peel. (Use the traditional orange peel twisted over the glass to release the bitter oils of the peel)
Remember the right equipment makes the difference - see our Cocktail Kit here
Find other recipes here
DrinkAperol Spritz, an Italian aperitif with bittersweet flavour and bubbles
BaseSan Martino Spumante, Aperol and Danish water
In our recipe3 parts San Martino Spumante, 2 parts Aperol, 1 part Danish water
MethodBuilt in a tall wine glass with ice cubes and stirred with a cocktail spoon
GarnishOrange peel, twisted over the glass
AperolLaunched in 1919 in Padua by the Barbieri brothers, 11% alcohol
IBA recipe9 cl prosecco, 6 cl Aperol and a splash of soda water

How to make an Aperol Spritz

Fill a tall wine glass with ice cubes. Pour in the San Martino Spumante and the Aperol and stir with the cocktail spoon. Twist a piece of orange peel over the glass and drop it in. No shaker needed.

Aperol Spritz history: what do we know?

We have not been able to find a source for who first mixed Aperol with bubbles. But both parts of the name have a history. The spritz is older than Aperol: according to Wikipedia, Austrian soldiers and officials in Veneto under the Habsburgs found the local wines stronger than they were used to and asked for a splash of water. The German word spritzen became the name. The original spritz was sparkling or red wine diluted with water.

Aperol arrived in 1919, when the brothers Luigi and Silvio Barbieri launched it in Padua after seven years of experiments. It only became really popular after the Second World War. Bitter aperitifs were later mixed into the spritz, typically with soda and ice, and by the 1970s the modern recipe was in place with prosecco instead of still wine. In 2011 the IBA made the spritz an official cocktail.

About Aperol

Aperol is an Italian bitter liqueur, and today it is made by the Campari Group. It has 11% alcohol, and according to Wikipedia it contains gentian, rhubarb and cinchona, among other things. You can find it here: Aperol Aperitivo Spritz. The spumante in our recipe is San Martino Millesimato.

 Our Aperol Spritz / the IBA Aperol Spritz
Wine3 parts San Martino Spumante / 9 cl prosecco
Aperol2 parts / 6 cl
Water1 part Danish water / a splash of soda water

The ratio of wine to Aperol is the same, 3 to 2. We use a bit more water than a splash, so the drink is milder. The IBA recipe is from Wikipedia.

Tips for your Aperol Spritz

Use plenty of ice and cold spumante, and serve it right away. The orange peel makes a difference, so twist it over the glass. You will find the equipment here: cocktail equipment. If you prefer elderflower to bitter, read about our St Germain cocktail.

Our verdict on the Aperol Spritz

It is an easy drink with three things in the glass, where Aperol takes care of the colour and the bittersweet note. It is simple to put together for a whole group. If you want it more bitter, use a little less water or a little more Aperol.

Frequently asked questions about the Aperol Spritz recipe

What is an Aperol Spritz?

A light Italian aperitif made with Aperol, sparkling wine and water, served with ice and orange peel.

What is in an Aperol Spritz?

In our recipe it is 3 parts San Martino Spumante, 2 parts Aperol and 1 part Danish water. The garnish is orange peel.

What is Aperol?

An Italian bitter liqueur with 11% alcohol. According to Wikipedia it contains gentian, rhubarb and cinchona, among other things.

Who made Aperol?

The brothers Luigi and Silvio Barbieri, who launched it in 1919 in Padua after seven years of experiments. Today Aperol is made by the Campari Group.

Who invented the Aperol Spritz?

We have not found a source for that. The spritz as an idea is older than Aperol, and according to Wikipedia the modern recipe with prosecco was settled in the 1970s.

Why is it called a spritz?

According to Wikipedia the name comes from the German spritzen. Austrian soldiers and officials in Veneto asked for a splash of water in the local wine because it was stronger than they were used to.

How much alcohol is there in Aperol?

11%. That is less than half of Campari, according to Wikipedia.

Should I use prosecco or spumante?

The IBA recipe uses prosecco. We use San Martino Spumante, an Italian sparkling wine of 75 cl and 11%.

Should an Aperol Spritz be stirred or shaken?

Stirred. Ice, spumante and Aperol go in the glass, and you stir with a cocktail spoon.

What is the garnish on an Aperol Spritz?

Orange peel, twisted over the glass to release its citrus oils.

Read more about cocktails

Find more cocktail recipes here at Whisky.dk, or see all our drink recipes. You can also read Wikipedia on the spritz.

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