Campari Spritz

A Campari Spritz is three ingredients, one ratio, and about two minutes of your time. Prosecco, Campari, and a splash of soda water. That is it.

If you already love an Aperol Spritz but wish it had more backbone, this is the drink you have been looking for. Campari brings a deeper, drier bitterness with herbal complexity that Aperol simply does not have. There is a reason Milanese bartenders have been pouring this version since the 1860s, long before Aperol even existed.

The Campari Spritz follows the same 3-2-1 formula as most Italian spritzes: three parts Prosecco, two parts Campari, one part soda water. Pour it over ice in a large wine glass, drop in an orange slice, and you are ready for aperitivo hour.

How to Make a Campari Spritz

The classic Campari Spritz recipe could not be simpler. No shaker, no muddling, no special equipment. Just the right ratio and cold ingredients.

Campari Spritz Ingredients:

• 3 oz (90 ml) dry Prosecco, well chilled
• 2 oz (60 ml) Campari
• 1 oz (30 ml) club soda or sparkling water
• Orange slice for garnish
• Ice

Instructions:

1. Fill a large wine glass or balloon glass with ice.
2. Pour in the Prosecco first.
3. Add the Campari.
4. Top with club soda.
5. Give it one gentle stir to combine. Do not over-stir or you will lose the bubbles.
6. Garnish with a fresh orange slice.

That is the 3-2-1 ratio in practice. Some bartenders prefer to pour Campari first, then Prosecco. Either order works. The cocktail mixes naturally as you pour the sparkling wine over the Campari.

Serving tip: Use a large stemmed wine glass, not a rocks glass. The wide bowl lets the aromatics open up, and the extra space keeps the ice from crowding the drink. In Italy, you will almost always see spritzes served in oversized wine glasses for this reason.

The 3-2-1 Campari Spritz Ratio (and How to Adjust It)

The standard Campari Spritz ratio is 3:2:1. Three parts Prosecco, two parts Campari, one part soda. This is the same formula used across most Italian spritzes, from Aperol to limoncello to Hugo.

But ratios are starting points, not rules. Here is how to adjust based on your taste:

If you find Campari too bitter: Drop the Campari to 1.5 oz and increase the Prosecco to 3.5 oz. The extra wine softens the bitterness while keeping the drink balanced. You can also squeeze a bit of fresh orange juice into the glass. The citrus sugar takes the edge off without making it sweet.

If you want it stronger: Go with a 2:2:1 ratio. Equal parts Prosecco and Campari with a splash of soda. This is closer to what some Italian bars serve, and it creates a more concentrated, bitter flavor.

If you want it lighter: Increase the soda to 2 oz while keeping everything else the same. This stretches the drink and brings the alcohol content down, which is nice for a long afternoon session.

The beauty of the spritz format is that it invites adjustment. The base recipe gives you a framework, and you make it your own from there.

Campari Spritz vs. Aperol Spritz

This is the question everyone asks. Both use the same 3-2-1 ratio, the same Prosecco and soda base, and the same wine glass presentation. But they are genuinely different drinks.

Campari is drier, more bitter, and more herbal. It has nearly double the alcohol content of Aperol (24% ABV vs. 11%). The flavor profile leans toward grapefruit peel, bitter orange, cinnamon, and cascarilla bark. It is ruby red and intense.

Aperol is sweeter, lighter, and more citrus-forward. The flavor has notes of vanilla, orange zest, and rhubarb. It is bright orange and approachable. Aperol became a global phenomenon partly because it is so easy to like on the first sip.

The Campari Spritz is the drink for people who have moved past Aperol and want something with more complexity. It is a cocktail that rewards attention. You notice different flavors as the ice dilutes the drink. The herbal notes shift, the bitterness softens, and new layers emerge.

If you have never tried Campari before, start with the Aperol Spritz and work your way over. Or try a 50/50 split: 1 oz Aperol and 1 oz Campari with 3 oz Prosecco and 1 oz soda. That halfway point gives you the sweetness of Aperol with the complexity of Campari.

Choosing the Right Prosecco for a Campari Spritz

Not all Prosecco works equally well in a spritz. Since Campari is already bold and bitter, you want a Prosecco that complements rather than competes.

Go dry. Look for Brut or Extra Brut on the label. Sweet Prosecco (labeled "Dry" or "Extra Dry," which is confusingly sweeter than Brut) will clash with Campari's bitterness and create a muddled flavor profile.

Go bubbly. More carbonation is better. The fizz lifts the heaviness of the Campari and keeps the drink feeling light. If your Prosecco is flat or low on bubbles, the cocktail will feel dense.

Go mid-range. You do not need expensive Prosecco for a spritz. A $10-15 bottle works perfectly. The Campari and soda water are doing most of the heavy lifting, so save the $30 bottle for drinking on its own.

If you want to experiment beyond Prosecco, Spanish Cava works beautifully here. It tends to be drier and more mineral than Prosecco, which pairs well with Campari's herbaceous character. French Crémant is another good option.

For a best prosecco for your spritz, check our guide in the Tonic and Spritz hub.

Campari Spritz Variations Worth Trying

The classic recipe is the starting point. Once you are comfortable with it, these variations are worth exploring.

Campari and Orange Juice Spritz

Ina Garten's house cocktail is essentially this: one part Campari, two parts fresh orange juice, topped with sparkling water. It is less of a traditional spritz and more of a bitter orange refresher, but it is excellent. The orange juice tames the bitterness completely and makes Campari accessible to people who normally avoid it.

Beer Campari Spritz

Replace the Prosecco with a light lager or wheat beer. This is a move that bridges the gap between a spritz and a michelada. The malt sweetness from the beer plays off Campari's bitterness in a way that surprises people. Geoffrey Zakarian popularized this version, and it is a great choice for game days or outdoor grilling.

Campari Negroni Sbagliato

Add 1 oz of sweet vermouth to your standard Campari Spritz recipe and skip the soda water. You end up with a Negroni Sbagliato, which is Italian for "mistaken Negroni." The story goes that a bartender accidentally grabbed Prosecco instead of gin. The result was a lighter, bubblier Negroni that became its own classic.

Campari and Tonic Spritz

Swap the soda water for tonic water. The quinine in the tonic adds another layer of bitterness that Campari fans love, and the slight sweetness of the tonic bridges the gap for people who find straight Campari too intense. This is where a quality tonic syrup makes a noticeable difference. Botanical tonic syrups with real cinchona bark and citrus create a more complex drink than commercial tonic water from a can.

Non-Alcoholic Campari Spritz

For an alcohol-free version, swap Campari for a non-alcoholic aperitif like Lyre's Italian Spritz or Ghia. Use sparkling wine alternative or just extra sparkling water. The key is finding an NA bitter that replicates Campari's herbal complexity. Most NA aperitifs lean sweeter than Campari, so you may want to add a squeeze of grapefruit juice to restore some of that dry bitterness.

Campari Spritz Calories and Nutrition

A standard Campari Spritz made with the 3-2-1 ratio contains roughly 180-230 calories. Most of those come from the Campari (about 110 calories per 2 oz) and the Prosecco (about 90 calories per 3 oz). The soda water adds zero calories.

Compared to a standard cocktail like a Margarita (roughly 300 calories) or a Piña Colada (450+ calories), the Campari Spritz is a lighter option. It is also lower in sugar than you might expect. Campari has about 17g of sugar per 2 oz serving, but the dryness of the Prosecco and the dilution from ice and soda water balance the perception of sweetness.

If you are looking for a lower-sugar spritz option, botanical tonic syrups with real ingredients clock in around 6g of sugar per serving versus 20g or more in conventional mixers. Paired with sparkling wine and soda, you get a spritz with genuine botanical complexity at a fraction of the sugar.

What to Serve with a Campari Spritz

In Italy, a spritz never arrives alone. Aperitivo hour always includes small bites to complement the drink. The bitterness of Campari pairs especially well with salty, fatty, and briny foods.

Classic pairings: Olives (Castelvetrano are ideal), salted Marcona almonds, aged Parmesan chunks, prosciutto-wrapped breadsticks, bruschetta with fresh tomatoes.

For a hosting spread: Build a small aperitivo board with cured meats, marinated artichokes, roasted peppers, and good bread. The Campari cuts through the richness of the food, and the food rounds out the bitterness of the drink. It is a natural pairing that Italians figured out centuries ago.

For a bigger gathering: Set up a spritz bar where guests can choose their own aperitif. Keep Campari, Aperol, and a botanical tonic syrup on the bar alongside Prosecco and soda. Guests pour their own ratio, and everyone gets exactly the drink they want. It is the spritz version of a cocktail concentrate bar. Same philosophy of customization, different category.

FAQ

What does a Campari Spritz taste like?

A Campari Spritz tastes bitter, herbal, and slightly sweet with notes of grapefruit peel, orange, cinnamon, and herbs. It is drier and more complex than an Aperol Spritz. The Prosecco adds effervescence and a touch of fruit, while the soda water lightens the overall body. The bitterness is the defining characteristic, and it mellows as the ice dilutes the drink over time.

Is a Campari Spritz stronger than an Aperol Spritz?

Yes. Campari has an ABV of 24% compared to Aperol's 11%, which means a Campari Spritz is noticeably more potent. Using the same 3-2-1 ratio, a Campari Spritz has roughly double the alcohol content of an Aperol Spritz. If you want to bring the strength down, increase the Prosecco and soda portions while reducing the Campari.

Can I make a Campari Spritz ahead of time?

You can pre-mix the Campari and Prosecco in a pitcher, but do not add the soda water or ice until serving. The soda will go flat, and the ice will dilute the batch. For parties, measure Campari into a pitcher with Prosecco, keep it refrigerated, and pour over ice with a splash of soda when guests are ready. This saves time at a gathering while keeping the drink fresh and bubbly.

What is the difference between a Campari Spritz and a Negroni?

Both use Campari, but the base is different. A Negroni combines equal parts Campari, gin, and sweet vermouth. A Campari Spritz replaces the gin and vermouth with Prosecco and soda water, making it lighter, less boozy, and more refreshing. The Negroni is a spirit-forward sipping cocktail. The spritz is an easy-drinking aperitif.

What can I substitute for Campari in a spritz?

Aperol is the most common substitute, giving you a sweeter, less bitter drink. Other Italian amari like Cynar (artichoke-based, earthy) or Cappelletti (wine-based, gentler bitterness) work well in the same 3-2-1 formula. For something completely different, try a St. Germain Spritz with elderflower liqueur for a floral, lighter take on the format.