The Classic Aperol Spritz and Negroni Recipes

Two drinks define the Italian evening, and both take under a minute to build. The Aperol Spritz recipe below is bright, bittersweet and endlessly refreshing; the Negroni is its bolder, more serious cousin. Buongiorno, and welcome to the two glasses that open more Italian evenings than any others.

Neither needs equipment, technique or a cocktail shaker. What they do need is the right ratio, properly cold ingredients and plenty of ice, so here is how to make both the way they are made in Italy.

The classic Aperol Spritz recipe

The Italians remember it as 3-2-1, and it never fails.

You need: 3 parts Prosecco, 2 parts Aperol, 1 part soda water, a large glass, plenty of ice, and a slice of orange.

Method: fill a large wine glass right to the top with ice. Pour in the Prosecco first, then the Aperol, then the splash of soda. Stir once, gently, and finish with the orange slice. That’s the whole thing.

Pouring the Prosecco before the Aperol keeps the drink lively rather than flat, and a glass filled properly with ice actually dilutes less, because the ice melts far more slowly when it’s packed.

The classic Negroni recipe

The Negroni is equal parts, and famously balanced.

You need: 1 part gin, 1 part Campari, 1 part sweet red vermouth, ice, and a slice of orange.

Method: pour all three over ice in a tumbler, stir for around 30 seconds until the outside of the glass turns cold, then add the orange. It should taste bitter, sweet and herbal all at once, never harsh.

Stirring, rather than shaking, keeps it clear and silky. If it tastes too bracing at first, that bitterness is the point, and it grows on you faster than you would expect.

Ice, glass and garnish

These three details separate a good drink from a watery one. Use more ice than feels reasonable, since a full glass stays colder and melts slower. Chill your glass and your bottles beforehand, because nothing rescues a warm spritz. And use fresh orange rather than a tired slice, as the oils in the peel are part of the aroma.

Where these drinks go wrong

Most disappointing spritzes share the same faults: too little ice, warm Prosecco, too much soda, or Aperol poured in first so the bubbles collapse. With a Negroni, the usual culprits are old vermouth, which should live in the fridge once opened, or too little stirring, which leaves the drink sharp and unblended. Get the temperature and the ratio right and both are hard to ruin. Neither drink rewards improvisation, which is precisely why they have lasted a century.

Choosing your bottles

You need very little, but a few choices make a difference. For the Spritz, a dry Prosecco is the right call, since anything sweet tips the drink over into syrup, and there’s no reason to spend heavily when the Aperol carries the flavour anyway. For the Negroni, the vermouth matters most: it’s a wine, not a spirit, so it goes stale within weeks of opening. Keep it in the fridge and buy a smaller bottle if you drink Negronis rarely. A dry, juniper-forward gin keeps the drink crisp, while a softer gin makes it rounder and more approachable.

A little history

Both drinks come from northern Italy and both were invented by accident, more or less. The Negroni was born in Florence in the 1920s when Count Camillo Negroni asked for his Americano to be strengthened with gin instead of soda water. The Spritz has older, Austrian roots, from soldiers who cut strong Veneto wine with water, and it grew into the bittersweet orange drink of the Veneto that now travels the world every summer.

Worth knowing: the variations

Two are classics in their own right. A Negroni Sbagliato, or “mistaken” Negroni, swaps the gin for Prosecco and is lighter and lovely. An Americano drops the gin altogether, leaving Campari and vermouth topped with soda, which makes a gentler drink for a warm evening.

Pouring for a crowd

If you’re making these for more than a couple of people, set up rather than serve. Fill a bucket or bowl with ice and stand the bottles in it, put the glasses beside it with a bowl of orange slices, and let guests build their own. For Negronis, pre-mix the three parts in a jug in the fridge so each glass takes seconds to pour over ice. For Spritzes, keep the Prosecco in the ice bucket and build each glass fresh, since a jug of spritz loses its bubbles within minutes and turns flat and sweet.

What to serve alongside

Both drinks are built for salty nibbles: olives, crisps, taralli, cubes of Parmigiano and thin slices of prosciutto. Put them together properly with our guide to hosting an Italian aperitivo at home, or read about the ritual itself if it’s new to you.

Where to buy the ingredients in KL

Prosecco and Italian wine are among our specialities, so browse the wine and spirits shelves along with the olives and snacks to go with them at our grocery store, delivered across the Klang Valley within the hour. Ask our team about the bitters and vermouth, since stock varies. Prefer someone else to pour? Join us for happy hour, Monday to Saturday.

Salute.

Frequently asked questions

Q1. Which should I try first, a Spritz or a Negroni?
Ans. Start with the Spritz, as it’s lighter, sweeter and far gentler on a new palate. Move to the Negroni when you’ve grown fond of bitterness.

Q2. Does the Prosecco need to be expensive?
Ans. No, an honest dry Prosecco is ideal here, since the Aperol carries the flavour. Save the finer bottle for drinking on its own.

Q3. My spritz tastes too bitter or too sweet, how do I adjust it?
Ans. Nudge the ratio rather than abandoning it: a little more Prosecco softens the bitterness, a little less soda makes it richer. Keep the ice level the same.

Q4. Can I make a batch ahead for a party?
Ans. Mix the Negroni parts ahead and keep the jug in the fridge, adding ice per glass. A Spritz is best built in the glass so the bubbles stay lively.

Q5. Is there a version without alcohol?
Ans. Yes, use a non-alcoholic bitter aperitif with sparkling water and an orange slice, which keeps the bittersweet character intact. Serve it exactly the same way.

Q6. Do I really need a big wine glass?
Ans. A large glass helps because it holds enough ice to stay cold, but any generous tumbler will do. The ice matters more than the shape.

Q7. Why orange, and can I use lemon instead?
Ans. Orange oils are part of both drinks’ aroma and soften the bitterness beautifully. Lemon works in a Spritz at a push, though it sharpens it.

Q8. When do Italians actually drink these?
Ans. Early evening, before dinner, which is exactly what an aperitivo is for. They’re rarely drunk with a meal or afterwards.

Q9. What food goes best with a Negroni?
Ans. Salty, rich things: aged Parmigiano, olives, crisps and cured meats stand up to its bitterness. Avoid anything sweet.

Q10. Where can I buy the ingredients in Kuala Lumpur?
Ans. Browse our wine and spirits selection at the grocery store, delivered across the Klang Valley within the hour. Ask our team if you’re after something specific.