Spritz Veneziano is a timeless Italian classic. It is bright, bubbly, and wonderfully refreshing. Serve this Venetian cocktail over plenty of ice with a slice of orange and a green olive for the authentic touch.
Try it aperitivo-style with a small snack alongside. Fig prosciutto & gorgonzola crostini make an ideal partner.
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Why I love this drink
- Appearance: when made with Aperol, Select or Campari this cocktail is vibrant and eye-catching. It’s a colourful showstopper in a glass.
- Taste: Crisp, slightly bitter, and wonderfully refreshing – it’s perfect on a hot day.
- Versatile: While the Aperol Spritz Veneziano is the best-known version, there are plenty of delicious variations to explore (scroll down for ideas).
- Quick & easy: This no-fuss drink is built directly in the serving glass and it’s ready in just minutes.
What is a Spritz Veneziano?
The Spritz Veneziano (Venetian Spritz) is a vibrant Italian aperitivo made with:
- Italian bitters (amaro) such as Aperol, Select, or Campari.
- Prosecco.
- Soda water.
It follows the popular 3-2-1 formula:
3 parts Prosecco, 2 parts bitters, and 1 part soda water.
This classic cocktail has its roots in 19th-century Veneto, Italy, where Austrian soldiers would dilute robust Italian wines with a splash (spritz) of water. Over time, the recipe evolved – soda water replaced still water, sparkling wine was added, and eventually, bitters like Select (introduced in the 1920s) became key ingredients.
Today, the Spritz Veneziano is the early evening drink of choice for Venetians. Often known as the Aperol Spritz, it’s typically served in a large wine glass over ice, garnished with a slice of orange and sometimes, a green olive for a salty contrast.
If non-sparkling cocktails are more your style then go with a Campari sour, white Negroni or an Aperol sour to get your Italian bitters buzz.
Ingredients notes
Italian bitters: The recipe below uses Aperol, but feel free to swap in your preferred amaro. For a more traditional twist, try Select, the bitter used in the 1920s version the Spritz Veneziano Select.
Sparkling Wine: Prosecco is the classic choice, but any dry Italian sparkling wine works well. For a less fizzy option, use a dry still white wine instead.
Soda Water: Stick with plain soda water – don’t use lemonade or tonic, as they alter the drink’s flavour significantly. In a pinch, a splash of cold still water will do.
Step by step instructions
There’s a simple trick to making the perfect Spritz Veneziano – it all comes down to the order of ingredients. For a well-balanced and beautifully mixed Veneziano aperitivo, follow these steps exactly.
- Step 1: Pour your Aperol (or other amaro of choice) into an empty serving glass.
- Step 2: Next pour in the Prosecco.
- Step 3: Now add the soda water.
- Step 4: Carefully add plenty of ice to the glass – enough to fill it to the top. Add a wedge of orange and an olive if desired and serve.
Expert tips
- Add alcohol before ice: Pour the ingredients into the glass before adding ice. This helps ensure the denser bitters blend properly with the other ingredients, creating a more balanced drink.
- Add ice gently: Carefully place the ice into the glass to avoid cracking the glass or splashing the drink.
- Choose your olives wisely: If you’re using olives as a garnish, make sure they are stored in brine, not oil. Oily olives can create an unappealing, greasy layer on your drink.
- Match your garnish to the bitter:
- Orange slices pair beautifully with Aperol, Amaro Montenegro, and Amaro Averna.
- Lemon slices complement Campari, Select, and Cynar perfectly.
Frequently asked questions
The Aperol Spritz is the name for a Spritz Veneziano when it is made with Aperol. They are the same drink.
Likewise, the Spritz Veneziano Select and Cynar Spritz Veneziano are also versions of the Veneziano Spritz – the bitters name just identifies the base ingredient and that is the only difference.
Yes, you can. A Veneziano Spritz can be made with any dry sparkling wine — ideally Italian, but it’s not essential. For a less fizzy version, you can also use a dry white wine instead.
I do not recommend making a batch of this Veneziano aperitivo. This cocktail is best assembled directly in the serving glass. Mixing it in a jug, especially with ice, can get messy and will diminish the drink’s signature sparkle and fizz. For the best experience, build each spritz fresh.
No, the Veneziano Spritz should not be made in advance. The ice will dilute the drink and the bubbles will go flat. It’s best assembled fresh, just before serving.
Venetians enjoy their spritz during aperitivo – Italy’s version of happy hour. This early evening ritual, typically between 6pm and 9pm, is a time for locals to gather over a glass of wine, beer, or a light cocktail such as the Select Spritz or Aperol Spritz, accompanied by small bites and lively conversation.
Outside of Italy, the spritz has gained global popularity. It’s now a favourite for brunches, lunches, garden parties, BBQs, and relaxed evening gatherings.
Variations
There are many variations on this classic Venetian cocktail, dependent on the liqueur used. Popular versions include:
- Spritz Veneziano Select (made with Select)
- Campari Spritz Veneziano (made with Campari)
- Cynar Spritz Veneziano (made with Cynar)
- Spritz Bianco (made with white bitters such as Luxardo Bitter Bianco)
- Averna Veneziano Spritz (masde with Averna)
This is just a handful. There are many more Italian bitters available and they are all suitable to use to make this Veneziano aperitivo.
The Aperol Spritz Veneziano is by far the most common variant of this Veneziano aperitivo on offer throughout Venice, but waiters are typically willing to swap the Aperol for a different Italian bitter when asked to do so.
The one thing these liqueurs have in common is that they are all bitter. For a fruity riff on this cocktail try a limoncello spritz instead.
Have you made this Venetian cocktail? Please let me know if you enjoyed it by leaving a review. And what snacks did you serve with it?
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Spritz Veneziano
Ingredients
- 60 ml Aperol or other Italian bitter of choice e.g. Select, Campari, Cynar, Averna
- 90 ml Prosecco
- 30 ml Soda water
- 1 slice Orange or lemon
- 2 Large green olive in brine not oil
- Ice cubes
Instructions
- Pour the Aperol into an empty glass.60 ml Aperol
- Add the Prosecco.90 ml Prosecco
- Pour in the soda water.30 ml Soda water
- Add enough ice to fill the glass.Ice cubes
- Slide in a wedge or wheel of fresh orange.1 slice Orange or lemon
- Thread olives onto a cocktail pick and add to the glass.2 Large green olive
- Serve immediately.
Notes
- Add alcohol before ice: Pour the ingredients into the glass before adding ice. This helps ensure the denser bitters blend properly with the other ingredients, creating a more balanced drink.
- Add ice gently: Carefully place the ice into the glass to avoid cracking the glass or splashing the drink.
- Choose your olives wisely: If you’re using olives as a garnish, make sure they are stored in brine, not oil. Oily olives can create an unappealing, greasy layer on your drink.
- Match your garnish to the bitter:
- Orange slices pair beautifully with Aperol, Amaro Montenegro, and Amaro Averna.
- Lemon slices complement Campari, Select, and Cynar perfectly.
Phil Henrick
Excellent Spritz, taking me straight back to Venice!
Jane Saunders
Thanks Phil – a great place to be taken back to!
Pam Greer
I love, love, love a good aperol spritz! So pretty and refreshing and now I’m definitely going to try one with Campari, because I love the level of bitterness in Campari!
Jane Saunders
Wait, you’ve never done the Campari version? Ohhh, try it, quick!