Spritz
A category of Italian cocktails combining a bitter liqueur with prosecco and soda water, served over ice. The name comes from the German word for "spray." The Aperol Spritz is the most famous, but variations use Campari, Select, or other aperitivos.
The spritz has transformed from a regional Italian custom to a global phenomenon. These refreshing, low-alcohol cocktails combine bitter liqueur, sparkling wine, and soda water over ice, creating the perfect warm-weather aperitif. The spritz originated in northeastern Italy during Austrian occupation in the 1800s. Austrian soldiers and merchants found Italian wines too strong and requested a splash (spritzen in German) of water to lighten them. This simple practice evolved into a distinct cocktail category. The modern spritz took shape in the Veneto region, particularly Venice, in the mid-20th century. Local bitter liqueurs like Aperol and Select replaced the plain water, creating the colorful, complex drinks we know today. Classic spritz proportions follow a 3-2-1 ratio: 3 parts prosecco, 2 parts bitter liqueur, 1 part soda water. Built over ice in a wine glass, this creates a refreshing, lower-alcohol drink (around 8-11% ABV) perfect for extended social drinking. The Aperol Spritz became the drink of the 2010s, its photogenic orange color perfect for social media. Aperol mild bitterness and orange-rhubarb flavor make it approachable even for those who typically avoid bitter drinks. Aperol itself was created in 1919 in Padua but only achieved global fame through the spritz format. Campari Spritz offers a more assertive alternative. Campari intense bitterness and higher ABV create a drier, more challenging drink. Many spritz converts eventually graduate from Aperol to Campari. Select Spritz dominates in Venice, where the local Select bitter predates Aperol popularity. The Cynar Spritz uses artichoke-based bitter liqueur for an earthier profile. Hugo Spritz replaces bitter liqueur with elderflower liqueur for a sweeter, non-bitter option. More than just a drink, the spritz represents a lifestyle. Italian aperitivo culture centers on early evening socializing with light drinks and snacks. The low alcohol content allows for extended sessions without excessive intoxication. Fill a large wine glass with ice. Add 3 oz prosecco, 2 oz bitter liqueur, and 1 oz soda water. Stir gently to combine. Garnish with an orange slice.
💡 Pro Tips
- The 3-2-1 ratio (prosecco-bitter-soda) is a good starting point
- Use plenty of ice - spritzes should be ice-cold
- Large wine glasses are traditional and practical
- Make with fresh prosecco for best bubbles
⚠️ Common Mistakes to Avoid
- Using flat prosecco - bubbles are essential
- Not enough ice - the drink warms quickly
- Skipping the soda water - it lightens the drink and adds effervescence
- Using too small a glass - spritzes need room for ice
