I found this recipe on liquor.com.

prosecco, Aperol, soda water⁣
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I added a few new bottles to my bar (I loaded up because Instacart charges a $10 alcohol fee, regardless of how much you order), and one of those bottles is Aperol. Recommended a bunch of times, I’ve been excited to try it.⁣
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Aperol has been produced since 1919. It is a bitter apertif made of gentian and cinchona (both flowering plants), and rhubarb, among other ingredients. It is similar to Campari – but not as bitter, with half the alcohol content.⁣
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The New York Times had an article about Aperol Spritzes late last year, titled “The Aperol Spritz Is Not a Good Drink”. From the article: “[Aperol Spritz] drinks like a Capri Sun after soccer practice on a hot day. Not in a good way.” 😂⚽️
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I’ve had my first Aperol Spritz now, and it does go down very easily. It tastes good, it’s refreshing, and it’s a beautiful color. It isn’t too tart, or too sweet, or too bitter. The NYT writer hates the drink because she believes there are better bitter spritzes out there. Okay. Maybe I’ll like another spritz better when I get a chance to try it, but for now, this is a nice summer drink. Totally worth adding Aperol to my bar.⁣