Aperol Spritz with Dehydrated Orange Garnish

The Aperol Spritz is traditionally served in a large wine glass — not a highball, not a coupe. Fill the glass with plenty of ice before you build the drink so it stays cold without heavy dilution. The ratio that works is 3-2-1: three parts Prosecco, two parts Aperol, one part soda. Some prefer more Aperol for a stronger bitter note; adjust to taste. Pour the Prosecco first, then the Aperol — this keeps the carbonation alive rather than pouring onto a flat base. The club soda goes in last and lightens the drink slightly. Stir once, gently. The garnish comes last: a Citrus House Dehydrated Orange slice placed on the rim of the glass. Fresh orange on an Aperol Spritz starts to look tired within 15 to 20 minutes. A dried orange slice holds its deep amber color and vivid texture for the entire drink, releasing its essential oils slowly through the Aperol's botanical notes. For batch service at a party or event, you can pre-build Spritzes without the soda and garnish, then add both to order — the dried garnish means the prep is done in seconds with nothing to cut.