Aperol Spritz

by Sabrina Snyder

Published on

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1 Glass
Prep Time 5 minutes
Total Time 5 minutes
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Aperol Spritz is a refreshing, bubbly, subtly sweet yet tart, wine-based Italian cocktail that’s easy to make with just 4 ingredients.

This bubbly Italian favorite Drink Recipe is perfect to pair with your most loved Italian Dinners, or for a refreshing after-work cocktail. 

Sabrina’s Aperol Spritz Recipe

If you’re looking for the perfect before dinner cocktail, an Aperol Spritz is the one for you. It’s easy to mix a glass of this effervescent drink in just a few minutes. Enjoy it right before serving up a delicious dinner, or while you prepare your meal. 

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Dinner, then Dessert

Aperol Spritz Recipe

Aperol Spritz is a refreshing, bubbly, subtly sweet yet tart, wine-based Italian cocktail that's easy to make with just 4 ingredients.
Yield 1 Glass
Prep Time 5 minutes
Total Time 5 minutes
Course Drink
Cuisine Italian
Author Sabrina Snyder
Refreshing cocktail in tall wine glass with orange garnish.
PrintRate

Ingredients
 

  • 3 ounces Prosecco
  • 2 ounces Aperol
  • Club soda , (about 1 ounce)
  • Orange slice , for garnish

Instructions

  • To a white wine glass add ice nearly to the top.
  • Add in prosecco, Aperol and top with club soda.
  • Garnish with orange.

Nutrition

Calories: 312kcal | Carbohydrates: 27g | Protein: 0.1g | Sodium: 6mg | Potassium: 75mg | Sugar: 8g | Calcium: 8mg | Iron: 0.3mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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