What is a spritz?
The spritz is northern Italy's favourite aperitivo: bubbles, a bitter aperitivo and a splash of soda, served over plenty of ice. Fresh, light and perfect to start the evening.
Where it comes from
It was born in 19th-century Veneto, then under Austrian rule. Visitors found the local wines strong and asked for a splash of sparkling water — in German, spritzen means “to splash”. Later, Italian bitter aperitivos joined in, and the spritz we know today was born.
The classic recipe: 3·2·1
The timeless ratio is easy to remember:
- 3 parts bubbles (prosecco or cava)
- 2 parts aperitivo (Aperol, Campari, Select…)
- 1 part soda
The International Bartenders Association's official recipe puts it at 9 cl prosecco, 6 cl Aperol and a splash of soda.
How to serve it
- A balloon or wine glass, full of ice.
- Bubbles first, then the aperitivo, soda last.
- Stir gently so it keeps its fizz.
- An orange slice; in Venice a green olive is classic too.
The variations
Change the aperitivo and everything changes: Campari is more bitter, Select more herbal, St Germain floral, and a Hugo uses elderflower, lemon and mint. At Ancestral we have 27 spritzes on the menu, alcohol-free ones too, from €4.50.