Aperol Spritz Cost Calculator
The three-two-one spritz ratio makes sparkling wine the largest volume ingredient, so bottle price and the number of usable pours after opening both matter when costing service.
This example uses three ounces of prosecco and two of Aperol with a measured soda top; ice adds dilution but does not replace any of those specified ingredient volumes.
Editable example: quantities are a typical standard spec and prices are plausible US wholesale estimates, not supplier quotes or current market data. Replace them with your own.
Example ingredient spec
Volumes are US fl oz; 750 ml = 25.36 oz and one liter = 33.8 oz. Garnish allowance: $0.12.
| Ingredient | Pack size (oz) | Pack price ($) | Used (oz) | Line cost ($) |
|---|---|---|---|---|
| Prosecco | 25.36 | 8.00 | 3 | 0.95 |
| Aperol | 25.36 | 20.00 | 2 | 1.58 |
| Soda water (liter) | 33.8 | 1.00 | 1 | 0.03 |
Example menu price
Example cost per drink: $2.67. At 20% pour cost, the unrounded price is $13.37. Suggested price rounded up to the next $0.50: $13.50, giving 19.80% actual ingredient cost.
These example prices exclude labor, overhead and tax. The ingredient table and suggestion describe the starting spec; edit the calculator to cost your own version.
Formula
Line cost = bottle or pack price ÷ size × amount per drink; drink cost = sum of line costs + garnish. Pour cost % = drink cost ÷ menu price × 100; gross profit = menu price − drink cost; price at target = drink cost ÷ (target/100).
More to cost
Calculated free at thehospitalityinsider.com/cocktail-cost/aperol-spritz