The Correct Way To Pour An Aperol Spritz For Better Sips

Ever since Aperol was developed by a pair of brothers from northern Italy in 1919, the orange-ish liqueur has been a go-to for bartenders looking for an herbal fruitiness in their drink, sans the bitter punch of similarly-colored Campari. And while many drinks feature Aperol, such as a classic Paper Plane, you really can't talk about the aperitif without mentioning the Aperol spritz. This simple mix of prosecco, Aperol, and soda is sipped around the world every summer.

Besides serving as a heat sink for the masses, the tasty balance of sweet and bitter flavors makes it an excellent aperitif before a particularly savory meal. But if you're making this drink at home, as simple as the ingredients are, you'll need to pay attention to how you mix them: Prosecco has to go first, followed by Aperol, and finally, a splash of soda water.

If you don't follow this exact order, your Aperol spritz will look very off: The orange Aperol could sit awkwardly at the bottom of the glass, while the prosecco and soda just float on top like oil to water. It would look nothing like the beautifully blended cocktail mixed by pros. What's going on here?

For this drink to work, it's all about density, and Aperol liqueur is denser than any other ingredient in the recipe. If you add it to the glass first, then follow it up with prosecco and soda, the lighter liquids won't mix without extra agitation. To blend them seamlessly, you might be tempted to stir — but that's considered a sin when making spritzes. The allure of these cocktails lies in their fizziness, and breaking up those delicate gas bubbles in the prosecco and soda water would rob the drink of its tingly charm.

The smart thing to do here is to use Aperol's weight to your advantage. Add prosecco as the base layer of your cocktail. Then, layer Aperol on top. The Aperol will naturally sink downward and into the prosecco, mixing with the fizzy wine without you needing to stir at all. Finish the drink with a little bit of soda, which will also blend easily into the mix. Voila, you got yourself a nicely combined drink with a beautiful sunset-like color — all without having to raise a stirring spoon!

An Aperol spritz can certainly be served chilled without ice, but if you're aiming for maximum refreshment, you'll want to make the cocktail and sip it over a few clinking cubes. If you make it this way, you should actually save the ice for last.

For the bubbles to form evenly and release their fizz at a slow, sippable pace, the prosecco must be poured onto smooth surfaces – be it glass or liquid. Ice cubes, with their jagged surfaces and porous texture, can disrupt this delicate process, causing the bubbles to rapidly form and eventually fizz out rapidly, robbing your Aperol spritz of its effervescence before you've even had a chance to savor it.

Another thing to keep in mind is that if you add ice first, you're more likely to form layers in the drink. Once again, that means you'll have to stir it, which isn't the ideal way to make an Aperol spritz.