Aperol Spritz Cocktail Recipe

Beloved Ways to Bookend a Meal


Photos by Rich Smith

Although apéritifs and digestifs date back over 1,500 years, they didn’t skyrocket in popularity until the 1800s. Thought of by many as quintessentially European, these cocktails aren’t just tasty, they also serve a purpose. Apéritifs are generally drier in nature and are served before dinner in order to prepare the palate and the stomach for the big meal ahead. On the other hand, digestifs are consumed after a meal and are designed to aid in digestion. Read on for some trusted classics and new-age favorites from area establishments.

ana delgado

aperol spritz cocktail

Aperol Spritz

Ana Delgado at Boathouse Rotisserie & Raw Bar
Course Apéritif, Drinks
Cuisine American


  • 2 oz. Aperol
  • 3 oz. prosecco
  • 1 oz. soda water
  • 1 orange slice, for garnish


  • Add ice to a wine glass, followed by Aperol. Top the drink with prosecco, and add a splash of soda water. Garnish with an orange slice. 
Keyword aperol spritz, Boathouse Rotisserei & Raw Bar, Cocktail, cocktail recipe
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