Spritz

The story

The Spritz originated in the Veneto region of Italy in the 19th century, initially as a mix of wine and water. It gained popularity in the 20th century with the addition of bitters like Campari or Aperol, becoming a staple in Italian aperitivo culture. Its refreshing nature and versatility have helped it maintain global appeal.

How it tastes

The Spritz is characterized by a balanced blend of bitter and sweet flavors, with the bright effervescence of Prosecco and the herbal notes of Campari. It is typically served as an aperitif, making it ideal for social gatherings and warm weather.

Getting it right

The key to a successful Spritz lies in the balance of ingredients and the proper dilution from the soda. Use quality Prosecco and adjust the ratio of Campari for desired bitterness. Stir gently to combine without losing carbonation.

Variations

• Aperol Spritz — Substitutes Aperol for Campari, resulting in a sweeter, less bitter drink.
• Hugo Spritz — Replaces Campari with elderflower syrup and adds fresh mint, offering a floral twist.

Substitutions

• Prosecco — Use any dry sparkling wine, such as Cava or Champagne.
• Campari — Try Aperol for a sweeter, less bitter alternative.

Questions

What is the alcohol content of a Spritz?

A typical Spritz has an ABV of around 13%, depending on the proportions of Prosecco and other ingredients used.

Can I make a non-alcoholic version?

Yes, you can substitute the Prosecco with sparkling water and use a non-alcoholic bitter or herbal soda for flavor.

What glass should I use for a Spritz?

An Old-Fashioned glass is commonly used, but a wine glass or large balloon glass can also work well.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026