Venice in a Glass
The Spritz was born in the Veneto region of northeastern Italy. In the 19th century, Austrian soldiers stationed in Venice found the local wines too strong, so they asked bartenders to "spritz" (spray) them with water. Over time, the soda was joined by bitter liqueurs, and by the 1950s the Aperol Spritz had become the aperitivo of choice across northern Italy.
The 3-2-1 Formula
The official Aperol Spritz recipe, endorsed by the brand itself, follows a simple 3-2-1 ratio: three parts Prosecco, two parts Aperol, one part soda. This creates the perfect balance of bitter, sweet, and fizzy. It's a formula that works every time — don't overthink it.
The Prosecco Matters
Use a dry (Brut) Prosecco, not an extra-dry or sweet one. The Aperol provides the sweetness — you need the wine's acidity and dryness to balance it. A decent Prosecco DOC is all you need; save the DOCG for drinking straight.
The Spritz Family
- Select Spritz: Swap Aperol for Select — more bitter, less sweet, the Venetian original
- Campari Spritz: More bitter and intense — for those who find Aperol too sweet
- Hugo Spritz: Elderflower syrup and fresh mint instead of Aperol — floral and light
