Short answer: a 750 ml bottle of Aperol makes 12 spritzes; a 700 ml bottle (the UK, EU and Australian size) makes 11. That's at the official pour of 60 ml per drink — and unlike most cocktail questions, this one has an official answer, because the Aperol Spritz is codified by the IBA and by Aperol itself.
The official build
| Ingredient | Amount | Ratio part |
|---|---|---|
| Prosecco | 90 ml (3 oz) | 3 |
| Aperol | 60 ml (2 oz) | 2 |
| Soda water | 30 ml (1 oz) | 1 |
Built over a wine glass generously filled with ice, orange slice in. Prosecco first, then Aperol (it sinks and mixes itself), soda last.
Per-bottle yields, all three ingredients
| Bottle | Spritzes it makes |
|---|---|
| Aperol 750 ml | 12 |
| Aperol 700 ml | 11 |
| Aperol 1 L | 16 |
| Prosecco 750 ml | 8 |
| Soda water 1 L | 33 |
Notice the mismatch: Aperol and Prosecco don't run out together. Every 2 bottles of Aperol needs 3 bottles of Prosecco. Buying one of each — the instinctive move — leaves you a third of a bottle of Aperol stranded when the Prosecco dies. Buy in a 3:2 prosecco:aperol bottle ratio and both run out on the same drink.
Shopping table
| Spritzes | Prosecco | Aperol (750) | Soda 1 L |
|---|---|---|---|
| 12 (small gathering) | 2 | 1 | 1 |
| 24 | 3 | 2 | 1 |
| 48 (big party) | 6 | 4 | 2 |
| 96 | 12 | 8 | 3 |
Does the ratio actually matter?
Within reason, yes. Heavier on Aperol and the drink turns syrupy — Aperol is 11% ABV but heavily sugared. Heavier on Prosecco and it's just wine with an orange tint. The 3-2-1 exists because Aperol's bitterness and sugar both need that much dilution to sit in balance. If you want it lighter, the move Italian bars make is not more soda in the same glass but the Hugo direction: drop to one part liqueur (the calculator's "Lighter" setting).
What people get wrong at parties
- Warm prosecco. A spritz forgives cheap ingredients but not warm ones. Everything including the Aperol should be fridge-cold before building.
- Too little ice. The glass should be filled with ice, not decorated with it — about 250 g per drink. See the ice calculator.
- Pre-batching with the bubbles in. Batch nothing, or batch only the Aperol-plus-garnish. The batch guide explains which cocktails tolerate mixing ahead; spritzes are the canonical example of one that doesn't.
For exact quantities for your guest count — including Hugo, Limoncello, Campari and alcohol-free versions — use the spritz calculator.