Time to Spritz Up Your Life
Why the spritz is more than a trend — and how to build one for every palate
The spritz has evolved from Venetian aperitivo hour into a global language of low-alcohol, high-refreshment drinking. At its core, it's a simple formula: something bitter or floral, something bubbly, something lengthened with soda. Master the structure and you can build infinite variations. Here's your guide to the essential spritzes — and how to invent your own.
The Gateway
This is where most people begin, and they begin here for good reason. The Aperol Spritz follows a forgiving 3-2-1 formula:
- three parts Prosecco
- two parts Aperol
- one part soda water.
It's orange, gently bitter, effervescent, and genuinely low in alcohol. Served in a large wine glass over plenty of ice with an orange slice, it's as much a piece of tableware as it is a drink.
Reach for: An Aperol Spritz.
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Aperol Spritz
Italy's golden aperitivo. Vivid orange, bittersweet Aperol with Prosecco and soda — the taste of a sunny Italian piazza.
The Floral Alternative
If Aperol is orange and assertive, the Hugo is white and whispering. St-Germain elderflower liqueur meets Prosecco and soda water, finished with fresh mint and often a slice of lime. It originated in the Italian Alps and tastes like a meadow in early June. It's lighter than an Aperol Spritz, less bitter, and an ideal introduction for drinkers who find Campari-based drinks too aggressive.
Reach for: A Hugo Spritz.
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Hugo Spritz
Born in the South Tyrol mountains of northern Italy, the Hugo is a delicate, floral alternative to the Aperol Spritz — elderflower liqueur, Prosecco, mint, and soda.
The Bitter Truth
For those who find Aperol too sweet, Campari brings serious bitterness and a deep ruby colour to the glass. A Campari Spritz is more demanding, more adult, and more memorable. For something earthier still, try Cynar — an artichoke-based amaro that adds vegetal, herbal complexity. It's the bartender's secret weapon for guests who claim they don't like sweet drinks.
Reach for: A Campari Spritz or a Cynar Spritz.
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Campari Spritz
Open this drink to view full ingredients and method.
The Citrus Burst
Southern Italy in a glass. Limoncello, Prosecco, and soda water, finished with a twist of lemon peel and a sprig of thyme. It's brighter than Aperol, sweeter than Campari, and feels like a holiday even if you're drinking it on a Tuesday balcony after work. The key is using good-quality, refrigerator-cold Limoncello — the cheap stuff will make it cloying.
Reach for: A Limoncello Spritz.
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Limoncello Spritz
Italy's sunshine in a glass — limoncello's sweet lemon intensity paired with Prosecco and soda water creates a bright, zesty aperitivo perfect for warm evenings.
Build Your Own
The formula is unbreakable: two parts bitter or liqueur, three parts Prosecco, one part soda. Garnish with whatever grows nearby. Try Averna amaro for a chocolate-mint spritz. Try pomegranate liqueur for something jewel-toned and tart. Try Becherovka for a cinnamon-spiced variation. The spritz is a template, not a prescription.
Reach for: Your favourite amaro or liqueur.
The key to a great spritz is the glassware. Use a large balloon wine glass filled generously with ice. The dilution over time is part of the drink, not a flaw.