Spritz
the recipe to get started
Fill a large wine glass or spritz glass to the rim with ice cubes and let the glass chill for half a minute.
Pour in the prosecco along the inside of the glass so the bubbles remain as much as possible.
Add the bitter aperitif and top up with sparkling water; stir gently once with a bar spoon.
Place half an orange slice on the ice and serve immediately, while the glass is still frosted.
What did you think of this recipe?
One click on a star is enough. If you’d like to add something, we’ll review it first before it appears here.
Save this recipe
Send the Aperitif cocktails recipe to your own email so you have it handy when you’re about to make it. You’ll also receive a €5 discount code when you spend €50 on the glasses that go with it.
Why an aperitif is bitter
The aperitif comes from Northern Italy, where the bar fills up around six o'clock and almost everyone orders the same thing: something bitter over ice, with a bowl of olives on the side. That bitterness is no coincidence. Herbal bitters were once sold as medicine and turned out to work especially well before a meal: bitterness makes your mouth water, which is exactly what you want before the first course. An aperitif cocktail is therefore low in alcohol, cold and not too sweet, and it should be served with something to eat. You see the same structure in Italian cocktails.
The right glass
A spritz needs space: lots of ice, bubbles and a slice of fruit together need more room than you might think. A spritz glass or large wine glass of 50 to 60 cl is therefore the standard. The ice melts more slowly because the cubes keep each other cold, and you can hold the glass by the stem without warming your drink. If you mainly serve bubbles without bitterness, such as a Kir Royal, a narrow flute keeps the carbonation longer; you can find one in our champagne flutes.
RCR Timeless Spritz Glass 49 cl (6 pieces)
RCR Alkemist Gin Tonic Glass 58 cl (6 pieces)
Both sets together € 89,90.
The right tools
For an Aperitif cocktail, besides the glass, you use a bar spoon for stirring, a jigger for precise measuring and large ice cubes. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Large cubes melt slowly, so your drink gets less diluted
Glass set (our choice 01) + 3 bar tools together € 82,80.
Variations & twists
Replace the bitter aperitif with a floral liqueur for a softer spritz; swap the prosecco for dry white wine and the whole drink becomes fresher. If you want the same bitterness but without bubbles, choose the Americano, with red vermouth and soda water. And if you want a slightly stronger spritz, drink a Negroni Sbagliato: the same three parts, but with vermouth added.
Servingtip
Put the glasses in the refrigerator half an hour before the guests arrive and keep the bottle of bubbles in a bucket with ice and water, which cools it faster than ice alone. Only pour the welcome drink once everyone is inside; a spritz left waiting for ten minutes will have turned to water.
Good to know
What an aperitif drink should do
An aperitif drink has three characteristics: it is cold, light, and not too sweet. Cold because you drink it at the start of the evening, when your palate is still sharp. Light because an entire meal follows. Expect ten to fifteen percent alcohol in the glass, no more. And not sweet, because sugar actually reduces your appetite. Bitter, sour, and salty flavors do the opposite. That is why a bowl of olives or salted almonds works so well alongside an Aperol Spritz.
Also alcohol-free
An aperitif does not need to contain alcohol to work; it is about cold, bitter, and sparkling. Replace the bitter liqueur with non-alcoholic bitters or a red bitter soft drink, and replace the prosecco with non-alcoholic sparkling wine. The ratio remains three, two, one. A slice of grapefruit does the rest. Always have one non-alcoholic option ready, even if nobody asks for it: it saves hassle halfway through the evening. Our non-alcoholic spritz and the overview of mocktails give you a starting point for the rest of the evening.
Measuring with a jigger
Aperitifs depend on proportions, and three, two, one only works if you actually measure. Free-pouring almost always results in too much bitterness, making the whole drink syrupy rather than refreshing. A two- and four-centiliter jigger covers virtually every recipe on this page; use a bar spoon to stir once without knocking the bubbles out. More sizes and models can be found among our jiggers. Measure while cold, pour while cold, and taste before putting the glass down.
How much do you pour per guest?
For the aperitif, allow one and a half glasses per guest; after that, attention turns to the table. Anyone who pours more will notice that the meal starts later and that the first course makes less of an impression. Allow one bottle of sparkling wine for every four guests and put water on the table, not as a mere courtesy, but because it really makes a difference. For a group, a spritz is more convenient than a shaken cocktail: you build it in the glass and do not need a shaker. A Kir Royal works well with larger groups for the same reason.
What to eat with it
In Italy, an aperitif naturally comes with something to eat, and that is no side issue. Salt and fat soften the bitterness and keep the first glass from going down too hard. Olives, salted almonds, a piece of hard cheese, or thinly sliced ham all work; warm food does not belong here, because then you are already at the meal. If you are serving something more elaborate, small bites in a glass are practical; you can find recipes for them with our appetizer glasses.
Four aperitifs in a row
The four recipes below cover the entire spectrum. The Aperol Spritz is the lightest and sweetest of the four, making it a relaxed choice for a mixed group. The Negroni Sbagliato is one step above: more bitter, with vermouth. The Americano is the classic without sparkling wine, made only with bitter aperitif, vermouth and soda. And the Kir Royal falls outside the bitter line: cassis and sparkling wine, for those who would rather skip the bitter route. You build all four in the glass, without a shaker.
Frequently asked questions
What is a good aperitif drink?
Something cold that is light and not sweet: bitter, sour or salty flavors stimulate your appetite, while sugar does the opposite. A spritz made with three parts sparkling wine, two parts bitter aperitif and one part sparkling water is the easiest example. Keep the drink below fifteen percent alcohol and serve something salty alongside it.
Which glass do you use for an aperitif cocktail?
For a spritz, use a large wine glass or spritz glass of 50 to 60 cl, so there is room for the ice. Take a look at our spritz glasses. For an Americano or Negroni Sbagliato, use a low glass over ice, and for cocktails with only sparkling wine, use a flute.
How do you make a welcome drink for a group?
Choose something you build in the glass rather than shake. Chill the glasses, prepare a bucket of ice and cut the fruit in advance. For eight guests, two bottles of sparkling wine are enough. Allow one and a half glasses per person and always keep a non-alcoholic option on hand.
When do you drink an aperitif?
One half hour to one hour before the meal, and no longer. The idea is to sit down at the table with a sharp palate; anyone who lingers for two hours will no longer taste anything of the first course. In Italy, the regular time is between six and eight o'clock, with something to eat alongside.
Also delicious
Everything for your bar,
at one address
Glasses in hospitality quality, supplied per set. Order today, delivered quickly.
Shop the glasses →