Venetian Spritz

Spritz con AperolWhat brings me great joy when travelling the world is the discovery of new culinary treats and local beverages, particularly those I can replicate back home. It is the ultimate souvenir, a lingering taste sensation that floods the mind and the palate with sweet memories of the trip.

It was in the enchanting town of Treviso in northern Italy than I became acquainted with the Spritz. L’ora Dell Aperitivo or Aperitif Time in the Veneto region often sees locals huddled around this mysterious fiery orange-coloured drink.

Spritz is best made with a good measure of Prosecco, topped with either Aperol and a thick slice of orange, or Campari and a thick slice of lemon and soda water, all in equal measures.

Prosecco is a sparkling wine from the northern Veneto region of Italy. Prior to my recent visit, I had only known the sweeter variety with a mild effervescence, which I found too sweet for my taste. My introduction to the dryer and more bubbly variety has turned me into a convert.

Aperol is an alcoholic mixer made from a blend of ingredients that include bitter orange, gentian, rhubarb, a range of herbs and roots and that give it a bitter-sweet yet fruity taste which is prevalent in the Spritz. The more famed Campari by comparison is more bitter for those who prefer a rougher taste.

Variations of the Spritz include the use of a dry white wine instead of Prosecco, soda water or effervescent mineral water with either Aperol or Campari. I have found the use of dry white wine and the absence of a good fizz diluted the taste.

When ordering a Spritz in the Veneto, you need to specify the mixer, Spritz con Aperol or Spritz con Campari. I much preferred the former for its milder and less bitter taste but with a good dry Prosecco, I could easily go through the bottle of Campari that has been in the liquor cabinet for a few years.

I predict a long hot summer with a light and refreshing drink, and as a relative of mine would say, ça descend tout seul. It goes down easy.

Cin Cin!

aperol. .
Spritz con Aperol …….. Spritz con Campari
1/3 Prosecco
1/3 Aperol
1/3 soda water
thick slice of orange
1/3 Prosecco
1/3 Campari
1/3 soda water
thick slice of lemon


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Venetian Spritz was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.


  1. I am glad you liked the Spritz.  We absolutely hated it — too bitter for our tastes.

  2. I’ll have to give it a try when I’m in Italy, I have a taste more for bitter than sweet.

    • Anil: A word of warning, if you happen to like it, it’s addictive! I couldn’t get enough of it.

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