Prosecco and Aperol Cocktail

As can be seen with this Prosecco and Aperol cocktail, the Italians are masters at distilling herbal, citrus, and vegetal flavors into intensely colorful bitters and liqueurs (and cleverly bottling them with the best labels in the business!). Balanced with a little sweetness, these odd flavors, typically low in alcohol, are used to make classic Italian aperitifs (the Negroni and Americano are the best known of the group). Like any good herbal concoction, they aid and stimulate the appetite—just the job of an aperitif. Aperol has a bittersweet orange flavor. We like the way its bitterness balances the slight sweetness of Prosecco.–Melissa Hamilton

LC Just Right Note

If you look in the ingredients list for this cocktail, you’ll see there’s a rather large variance in the amount of Aperol you can choose to use. For some, the full 1 1/2 ounces was too much. For others, 1/2 ounce was too little. For many, 1 ounce was juuuuuuuuuust right. Go ahead and play with the proportions. After all, practice makes perfect. And when you do find your sweet spot, well, we’re hearing comments such as “an elegant and classic cocktail” and “a combination that’s magical in all ways.” Yep. That’s what folks are saying about this lovely little concoction. Cin cin, indeed.

Prosecco and Aperol Cocktail Recipe

  • Quick Glance
  • 5 M
  • 5 M
  • Makes 1


  • 1/2 to 1 1/2 ounces Aperol
  • Prosecco (chilled, natch)
  • Orange twist (optional)


  • 1. When you’re getting ready to serve this cocktail, rinse some fluted glasses and stick them straight into the freezer to get frosty cold.
  • 2. Pour the Aperol into a well-chilled flute. Top it off with cold Prosecco. Garnish with an orange twist, if desired. Cin cin! [Editor's Note: That's Italian for "cheers!"]
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Anna Scott

Mar 28, 2014

Even before traveling in Italy last year, I was a huge fan of Campari and, more specifically, the classic Negroni cocktail. But I'd never before tried the similar liqueur known as Aperol. Boy, that was about to change! It seemed as though everyone in Italy drank this lovely combination of prosecco & Aperol. You couldn't go to a café or bar, anywhere in the country, and not hear or see someone drinking this libation. So I gave it a whirl as well. I loved the lovely bittersweet orange flavor of the Aperol. To me, it's a bit more floral than Campari and goes very well with bubbly prosecco. An elegant and classic cocktail, this recipe makes it easy to make and enjoy at home as well. Cin cin, indeed!

Testers Choice
Karen Depp

Mar 28, 2014

Oh yes! Prosecco. And Aperol. What's not to like about this combination of stellar flavors and bubbles? The sweetness and frivolity of the prosecco melds perfectly with the deep, resonant, orangey herbal flavors of the Aperol to make a combination that's magical in all ways. And putting those flutes into the freezer after a brief misting of water? Oh boy! You better try this at least once! THAT is the perfect trick that will win you hostess-with-the-mostest points and then some.

Testers Choice
Linda M.

Mar 28, 2014

Sitting at a table in Ravello Square sipping Prosecco and Aperol. What could be better. This is my favorite Italian cocktail and this version does not disappoint. The bitter, herbal tang of the Aperol contrasts wonderfully against the dry yet sweet prosecco. Depending on your taste, you can adjust the proportion of Aperol to prosecco to make it more or less bitter. Add a lemon or lime twist to finish it off beautifully. Don't forget to keep your Aperol in the fridge. Cin cin!

Testers Choice
Gail Rueckl

Mar 28, 2014

LOVED this Prosecco and Aperol cocktail recipe! Aperol was something I never had before and instantly fell in love with. Loved the balanced sweet, herbal, orange, and tad bitter flavors in the liqueur. With the added splash of Zardetto prosecco, this made a very nice, cold, crisp, fizzy aperitif. I served it in a tall chilled glass and the color was tantalizing!

Testers Choice
Elie Nassar

Mar 28, 2014

I love the mixture of bitter Campari and prosecco, so when I saw an Aperol and bubbly version it was a natural to give it a go. I'd never had Aperol, an Italian Amaro (a family of bitter liqueur) before, so this was also an excuse to buy a bottle. I was very pleasantly surprised by how well it worked with prosecco. It's more floral than Campari and has almost a citrusy note to it that married perfectly with the dry prosecco I used. It's also much lighter in alcohol than Campari, so it makes for a lighter drink, which means you can enjoy several of them.

  1. As much as I tried to like a Negroni; I just didn’t. Then along came Aperol which I consider to be ‘Campari Lite’ and it was love. I make a lot of Aperol Spritz cocktails in the summer (and pretend I’m in Italy too); seems all I have to do to enjoy this cocktail is to eliminate that splash of club soda and do it all Prosecco, all the time. Sounds good to me, I’m in!

  2. Jeff Parker says:

    For whatever reason, I actually have a bottle of Aperol… now for the bubbles! Thanks and cheers!

  3. My FAVE. And now I want one. Even though it’s 6.58am.

  4. Tammi says:

    This is the second time this week that I’ve seen this drink so I am taking it as a sign from God that I need to have one TODAY. Found your site via David Lebovitz, so glad I did!

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