Spritz Veneziano Recipe
Choice of Campari, or Aperol combined with prosecco, and a dash of soda water. Served on the rocks with orange and olive garnish.
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Ingredients
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Cocktail (per serving)
Bar tools & optional
Method
Cocktail preparation
Chill glass
If possible, briefly chill the wine glass in the freezer (5–10 minutes) or fill it with ice water to cool. Dump the water before building the drink.
Add ice
Fill the chilled glass with large ice cubes, about 4 pieces, leaving room at the top for the liquid and a gentle stir.
Measure bitter liqueur
Using a jigger, pour 2 oz of your chosen bitter: Aperol for a lighter, sweeter spritz or Campari for a more robust, bitter profile, directly over the ice.
Add prosecco
Slowly pour 3 oz chilled prosecco into the glass. Pouring slowly helps preserve the bubbles and achieves a gentle layering effect.
Top with soda
Add 1 oz chilled soda water to the glass to give a light effervescence. Adjust soda up to 1.5 oz if you prefer a lighter, more diluted spritz.
Garnish and serve
Garnish with one fresh orange slice placed on the rim or floating in the glass. If using Campari and you want the traditional salty-umami contrast, add one green olive on a pick. Serve immediately while cold and effervescent.
Notes & scaling
This recipe yields one Spritz Veneziano. For multiple servings, scale ingredients by the number of guests. If preparing a pitcher for a party, combine 3 parts prosecco to 2 parts Aperol/Campari and about 1 part soda in a chilled pitcher; add ice and garnishes to individual glasses to maintain fizz.
Prefer a lighter drink? Use 1.5 oz Aperol/Campari and increase prosecco to 4 oz. For a more bitter spritz, keep Campari at 2 oz.