There is a specific moment on a Friday evening when the week releases its grip. For Helen, that moment has a drink attached to it. The Aperol Spritz is not a complicated cocktail — it is not meant to be. It is bright, a little bitter, deeply refreshing, and it looks exactly as beautiful as it tastes. We have made hundreds of these between us at our kitchen table on the northern Irish coast, occasionally arguing about the ratio (we have settled this, finally, below), and we are glad to share the version we keep coming back to.
What you'll need
- 90ml Prosecco (cold — always cold)
- 60ml Aperol
- 30ml chilled soda water
- 1 slice of orange
- Ice — a generous amount
What you'll need from your bar
A large balloon wine glass gives you the best surface area for the ice and plenty of room for the garnish. A long bar spoon lets you stir gently without losing the bubbles. A jigger keeps the ratio honest — Aperol Spritz lives and dies by its proportions.
How to make it
- Fill your glass generously with ice.
- Pour in the Prosecco first — 90ml. This keeps the bubbles intact.
- Add the Aperol — 60ml, measured properly.
- Top with a splash of soda water — around 30ml.
- Give it a single, gentle stir with your bar spoon.
- Garnish with a slice of orange, placed on the rim or floated on top.
Helen's tip
The single most important detail is the glass temperature. Helen runs her balloon glass under cold water and puts it in the freezer for ten minutes before building the drink. It sounds fussy. It makes a real difference — the drink stays colder longer, the Prosecco stays livelier, and the first sip is markedly better than it would otherwise be. The second tip: do not skip the orange. It is not decorative — the citrus oil lifts the whole thing.
There is no complicated technique here, no obscure ingredient. The Aperol Spritz earns its place not by trying to impress, but by being exactly what it promises. Pull it out at the end of a long week and pour one for whoever is nearest. They will thank you.