The spritz has become the most recognizable drink in modern bar culture. What began as a regional variation in northern Italy has evolved into a global phenomenon, with bartenders adapting the formula to local ingredients and tastes. Yet many drinkers order a spritz without understanding what makes one formula work and another fail.
We've spent months interviewing bartenders across London, New York, and Milan to understand how spritzes are conceived, executed, and evaluated. The result is a comprehensive guide to ordering, making, and appreciating these crucial aperitivo drinks.
The Origins of the Spritz
The spritz emerged in the Veneto region of northern Italy during the 19th century, when Austrian soldiers occupying the region diluted local white wine with soda water to create a refreshing, lower-alcohol drink. The name derives from the German word "spritzen," meaning to spray. The practice persisted after Austria's military withdrawal, and the ritual became deeply embedded in Venetian culture.
The modern aperol spritz as we know it emerged in the 1950s, after Aperol was formulated in 1919. The drink combines Aperol (an orange and gentian aperitivo), Prosecco (Italian sparkling wine), and soda water in a specific ratio, garnished with an orange slice. The balance between bitter, sweet, and bubbly is precise. Too much Aperol and the drink becomes syrupy. Too little and it becomes flavorless wine. A proper Aperol Spritz remains one of the most difficult drinks to order consistently across bars.
The Aperol Spritz Formula
In Italy, the standard Aperol Spritz recipe is three parts Prosecco, two parts Aperol, and one part soda water, served over ice with an orange slice. This ratio creates a drink that is lightly bitter, slightly sweet, and sufficiently bubbly to feel refreshing. The Prosecco provides the base alcohol and carbonation. The Aperol adds color, flavor, and a gentle bitterness that opens the appetite. The soda water ensures the drink remains light and prevents it from becoming heavy.
Most American bars struggle with this formula. We've observed dozens of bartenders creating Aperol Spritzes with the ratio inverted or radically altered. Some use too much Aperol, creating a drink that tastes like medicine. Others dilute it excessively with soda water, creating something that resembles flavored sparkling water. To order a proper Aperol Spritz in America, you may need to specify the ratios yourself: ask for three parts Prosecco, two parts Aperol, and one part soda, which removes ambiguity.
Beyond Aperol: Campari Spritz and Variations
While the Aperol Spritz dominates, creative bartenders use the same framework with different aperitivos. The Campari Spritz replaces Aperol with Campari, a darker red aperitivo with a more pronounced bitter character. The ratio remains identical: three parts Prosecco, two parts Campari, one part soda. The result is deeper in color and more assertively bitter.
We recommend the Campari Spritz if you want something with more grip. Campari's bitterness is less subtle than Aperol's, making it an ideal aperitivo if you're drinking on an empty stomach and want the drink to activate your appetite more forcefully. The flavor lands between grapefruit and herbal bitterness.
Other common variations include the Cynar Spritz (using Cynar, a bitter artichoke-based aperitivo), the Limoncello Spritz (lighter, more summery), and the Vermouth Spritz (using dry vermouth instead of Aperol or Campari). Each adjusts the bitterness-sweetness balance and the overall weight of the drink.
The Hugo: Alpine Sophistication
The Hugo emerged in South Tyrol in the 1960s and has gained momentum in European bars over the past decade. It combines Prosecco, a green herbal liqueur called Peppermint Schnapps or Hugo Liqueur, fresh mint leaves, a wedge of lime, and soda water. The drink is lighter and more aromatic than an Aperol Spritz, with strong mint and herbal notes.
The Hugo works best in summer when mint is abundant and temperatures demand something extremely refreshing. It requires fresh mint, which many bars either don't stock or don't maintain properly. When prepared with fresh, vibrant mint, the Hugo is exceptional. When made with dried or bruised mint, it becomes one-dimensional. Ask your bartender if they have fresh mint before ordering. If they seem uncertain, order an Aperol Spritz instead.
Wine Spritzes and Low-ABV Variations
Some bars have begun creating spritzes using white wine instead of Prosecco, adjusting other components to compensate for the loss of carbonation. These "wine spritzes" are lighter and drier than their Prosecco-based counterparts. They work well if you prefer something less effervescent.
Bartenders also experiment with low-alcohol aperitivos or even fortified wines. A vermouth-based spritz using dry vermouth, sparkling wine, and soda is popular in Paris. A sherry-based variation appears in Madrid and southern Spain. These regional adaptations reflect how the basic spritz formula adapts to local drinking cultures.
How to Order Spritzes at a Bar
The spritz is one of the few classic cocktails that depends almost entirely on the bartender's interpretation. Unlike a Martini or a Negroni, where the formula is fixed, spritzes vary wildly across establishments. To order successfully:
First, specify which spritz you want: Aperol, Campari, or another variation. Don't assume the bartender will automatically make it the Venetian way. Say "Aperol Spritz" not just "Spritz." Second, watch the bartender prepare it. If they're clearly using too much Aperol or too little soda, politely redirect them. Third, if you're uncertain about their proportions, ask directly: "Do you use a three-to-two-to-one ratio for your Aperol Spritzes?" A competent bartender will welcome the question.
If you're at a serious cocktail bar, the bartender will likely execute a proper spritz. If you're at a casual establishment, they may not have considered the proportions carefully. The difference is noticeable. A well-made spritz is one of the most pleasant drinks to consume in warm weather. A poorly made one is cloying and flat.
When to Drink Spritzes
Spritzes are designed for aperitivo hour, roughly 5 to 8 PM, ideally before dinner. The low alcohol content and appetite-opening bitterness make them ideal for this window. Drinking spritzes at midnight doesn't make sense unless you're in a late-night club in Italy, where the social rules differ. The drink is not designed for high-volume consumption. A single spritz is the intended unit. Ordering three in succession will feel wrong to anyone who understands aperitivo culture.
Spritzes work best in warm weather and in social settings. They're ideal for a transition moment: the end of work, the beginning of leisure, the movement from one location to another. The ritual matters as much as the flavor. A spritz consumed while rushing accomplishes nothing. A spritz consumed while seated, in conversation, on a warm evening, is transformative.
What to Eat With Spritzes
Spritzes pair with simple, salty foods. Marinated olives, roasted almonds, fried chickpeas, cured meats, and aged cheeses all work. Avoid heavy, rich foods that will overpower the delicate drink. At the best Italian aperitivo bars, snacks are complimentary and carefully chosen. The bar owner understands that the drink plus the snack plus the social context equals the full experience.
Many American cocktail bars don't offer complimentary snacks with spritzes, which diminishes the ritual. If a bar is serious about aperitivo culture, they will provide something. If they don't, they may not be serious about spritzes either. This isn't a hard rule, but it's a useful signal of whether the establishment understands what it's serving.
Finding Great Spritz Bars
The best spritzes exist in dedicated aperitivo bars, not in cocktail lounges or nightclubs. Look for bars that describe themselves as Italian wine bars or aperitivo focused establishments. In London, Italian wine bars like Experimental Cocktail Club have excellent spritz programs. In New York, bars that focus on Italian wine culture tend to execute spritzes properly.
Read reviews that mention the quality of the aperitivo program. Check if the bar lists the specific brands they use. A serious bar will stock Aperol from Italy, Prosecco from Valdobbiadene, and quality soda water. These details matter. The difference between a spritz made with Valdobbiadene Prosecco and one made with cheap sparkling wine is substantial and immediately perceptible.
The spritz is fundamentally democratic: it's accessible, affordable, and easy to understand. Yet executing one properly requires care and knowledge. The bars that do so best treat it not as a gateway drink for casual drinkers but as a serious preparation worthy of attention and technique. Seek those bars out.
