This prosecco and Aperol cocktail is a lovely and compelling example of why the Italian aperitif Aperol, essentially a melding of bitters and liqueur distilled from herbal, orange, and vegetal flavors, is ubiquitous in Italy come summer. When the infused spirit is combined with a little effervescent sweetness in the form of sparkling wine, its bittersweet orange flavor is perfectly and elegantly tempered. Cin cin.–Renee Schettler Rossi
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Prosecco and Aperol Cocktail
Ingredients
- 1/2 to 1 1/2 ounces Aperol* (see * below)
- Prosecco, (chilled, natch)
- Orange twist , (optional)
Instructions
- When you’re anticipating making this cocktail, rinse some fluted glasses and stick them straight in the freezer to chill. Even if they’re in there just 5 minutes, it’ll help keep your cocktail cooler longer.
- Pour the Aperol into a well-chilled flute. Top it off with Prosecco and, if desired, garnish with an orange twist. Cin cin! [Editor's Note: That's Italian for "cheers!"]
Notes
*What You Need To Know About The Proportion Of Aperol To Prosecco
Kindly note, when you look at the ingredients list in this recipe, that there’s a rather large variance in the proportion of Aperol to prosecco. Start with the lesser amount of Aperol. For some, it’ll be too little. For others, it’s juuuuuuuuuust right. Go ahead and play with the proportions. Practice makes perfect. And when you do find your sweet spot, take note of the amounts for future reference and then settle into what folks are referring to as “an elegant and classic cocktail” and “a combination that’s magical in all ways.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
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!
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.
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.
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 and 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, and would be a great addition to your favorite festive Christmas drinks. Cin cin, indeed!
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!
David, I think it would quite appropriate to introduce Porto Tonico. When in Porto!
Gary, I couldn’t agree more! Porto Tónico is definitely deserving of a spotlight—especially when enjoyed in Porto, glass sweating in the summer sun. Crisp, citrusy, just boozy enough…what’s not to love? Now you’ve got me thinking I need to get a recipe up on the site ASAP. Obrigado for the nudge!
David, I’d be pleased to share but as you know, regionally these can be quite different and as I’ve also experienced with Bacalhau à Brás.
Our first introduction was in Porto, opting for one of these as opposed to waiting in a long line to get into Livraria Lello on a “Scorchah” of day. So, from Porto to Treviso and including Mia, you will find subtle differences in garnish.
How to Make White Port and Tonic:
Making a white port (we tend to use our value white port) and tonic couldn’t be more simple. Take 3 oz of white port and add to a glass with ice and a slice or two of orange. Top with 2 oz tonic and garnish with a few mint leaves sprig of rosemary.
Saudação
Gary, I absolutely love that story—choosing a Porto Tónico over the tourist scrum at Livraria Lello on a scorchah of a day? That’s the kind of decision-making I admire. And you’re so right: these drinks do vary subtly depending on where you sip them. From Porto to Treviso to Mia…sounds like a delicious itinerary. Your recipe sounds spot-on, too—simple, refreshing, and just herbaceous enough. And speaking of regional favorites, your mention of Bacalhau à Brás reminds me…we’ve got our version right here if you ever want to compare notes.
Saudação back at you—and keep those tips coming!
This is my new drink of diversity! It is simply a wet DREAM for every palette of any preference! It is the taste of a rainbow! Do I deserve one now I ask? LGBTY NOT? I respond! LMGAO!
Derek, that’s hands-down the most vibrant endorsement I’ve ever seen—“a wet DREAM for every palette” indeed. Prosecco and Aperol really do blend into a rainbow in a glass, and your enthusiasm is absolutely spot on. Cheers to you—and to all the colors in your sip! Happy Pride!
Had it last within steps of the Duomo in Firenze, Italy (aka: Florence) in September 2022. People watching at it’s finest. Perfect summer afternoon drink (any time of year)!
We can all agree on that, John! I hope you have many more perfect afternoons, sipping the perfect cocktail.