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Bourbon Aperol Spritz

Bourbon Aperol Spritz

The Bourbon Aperol Spritz is a bold, slightly smoky take on the classic spritz. Bourbon brings warmth and depth, Aperol adds a touch of bitterness and citrus, and Prosecco keeps it bubbly and light. A little simple syrup smooths it all out, and an orange wedge brings in fresh aroma and color. It’s an easy-to-build drink with a great balance of bitter, sweet, and bright perfect for slow sipping in the afternoon or as a pre-dinner drink.

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Tasting Notes

This Bourbon Aperol Spritz brings together the warm, rich taste of bourbon with the crisp bitterness of Aperol. The bourbon adds depth and a little spice, while Aperol keeps things light with citrusy notes. Prosecco tops it off with bubbles and brightness, making the drink feel balanced and easy to sip. The simple syrup helps round out the edges, giving just enough sweetness without taking over. The orange wedge ties everything together with a fresh citrus aroma. It’s a great mix of bold and refreshing, perfect when you want something bubbly but with a little more body.

Equipment and Glassware

You don’t need much to make this one just a jigger for measuring, a bar spoon for stirring, and a wine glass or large rocks glass to serve it in. Since you build this cocktail right in the glass, there’s no need for a shaker. A citrus press is helpful if you’re squeezing a fresh orange wedge into the drink. A simple knife works for the garnish. Prosecco can bubble up fast, so pour it slowly over the back of a spoon if you want to keep things tidy and avoid overflow.

See also  Cranberry Daiquiri

Ingredients

  • 1.5 oz bourbon
  • 1 oz Aperol
  • 0.5 oz simple syrup
  • 3 oz Prosecco, to top
  • Orange wedge, for garnish

Instructions

  • Fill a wine or rocks glass with ice.
  • Add bourbon, Aperol, and simple syrup.
  • Stir gently to mix.
  • Top with chilled Prosecco.
  • Garnish with an orange wedge.

Pro Tips

  • Use a dry Prosecco to keep it from tasting too sweet.
  • Add Prosecco last to keep the bubbles intact.
  • A big ice cube or sphere melts slower and keeps it cold longer.
  • Stir gently don’t shake. It’ll flatten the drink.
  • Adjust syrup based on your bourbon’s sweetness.
  • Try an orange peel instead of a wedge for a cleaner look.
  • Keep Prosecco chilled until serving time.

When to Serve

This Bourbon Aperol Spritz is a great pick for early evenings, summer get-togethers, or anytime you want something fizzy but not too light. It bridges the gap between a strong pour and a sparkling cocktail, making it a good choice for bourbon fans who want something a little cooler. Serve it as a welcome drink at dinner parties, on the patio during warm days, or just as a laid-back happy hour treat.

Which Liquor Brands to Choose

Bourbon:

  • Bulleit (bold and spicy)
  • Maker’s Mark (smooth and sweet)
  • Four Roses Small Batch (balanced and easygoing)

Aperol:

  • Aperol (the original, no substitutes)

Prosecco:

  • La Marca
  • Mionetto Brut
  • Riondo Prosecco

Similar Cocktails

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Bourbon Aperol Spritz

Bourbon Aperol Spritz

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Aperol, aperol cocktails, Bourbon, bourbon cocktail, Orange, Prosecco, prosecco cocktails, Simple Syrup
Servings: 1
Author: Paul Kushner

Instructions

  • Fill a wine or rocks glass with ice.
  • Add bourbon, Aperol, and simple syrup.
  • Stir gently to mix.
  • Top with chilled Prosecco.
  • Garnish with an orange wedge.

Notes

Pro Tips

  • Use a dry Prosecco to balance the sweetness from the syrup.
  • Chill your glass ahead of time to keep the bubbles from going flat too fast.
  • Stir lightly after adding Prosecco too much and you’ll lose the fizz.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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