What Is a Spritz? The Complete Guide to Spritz Cocktails

A spritz is an Italian cocktail made with three ingredients: sparkling wine (usually Prosecco), a bitter or sweet liqueur, and a splash of soda water. Served over ice in a large wine glass, it is the drink of aperitivo hour, the stretch between work and dinner when Italians gather to sip something light, eat small bites, and ease into the evening.

The standard formula is the 3-2-1 ratio: three parts Prosecco, two parts liqueur, one part soda water. Change the liqueur and you change the spritz. Aperol gives you the famous orange one. Campari makes it bolder and more bitter. Elderflower turns it floral. Limoncello makes it bright and citrusy. The format stays the same. The options keep going.

That flexibility is why the spritz is one of the most popular cocktail categories in the world right now. It is low in alcohol, simple to make, easy to customize, and it looks good in the glass.

A Brief History of the Spritz

The spritz started as a practical fix, not a cocktail trend. In the 1800s, parts of northern Italy's Veneto region were under Austro-Hungarian control. Soldiers and visitors from the empire found Italian wines too strong, so they began adding a splash of water to dilute them. The German word for splash is "spritzen," and the name stuck.

Over the next century, the drink changed. Still water became sparkling water. Wine became Prosecco. In the early 1900s, Italian aperitif liqueurs entered the mix. Aperol launched in Padua in 1919. Select debuted in Venice in 1920. Bartenders started combining these new bitters with the spritz format, and the modern Italian spritz was born.

The version we know today, with the 3-2-1 ratio of Prosecco, aperitif, and soda, settled in the 1970s. It stayed mostly regional until the 2000s, when a large marketing push from Aperol made the spritz popular worldwide.

The 3-2-1 Spritz Formula

Almost every spritz follows the same basic structure:

3 parts sparkling wine. Prosecco is traditional, but Cava, Crémant, or even dry sparkling rosé work well. You want something dry and bubbly. Sweet sparkling wine makes the drink cloying.

2 parts liqueur or aperitif. This is where the flavor comes from. Bitter aperitifs like Campari and Aperol are the classics, but elderflower liqueur, limoncello, amaro, and even tonic syrups all work in this format.

1 part soda water. Club soda, sparkling mineral water, or tonic water. This lightens the drink and adds extra fizz. Some people skip the soda for a more concentrated flavor; others double it for a longer, lighter drink.

Ice + garnish. Fill a large wine glass with ice before building the drink. Garnish with a citrus slice (orange for bitter spritzes, lemon for lighter ones), an olive, or fresh herbs like mint or rosemary.

That is the whole recipe. No shaker, no strainer, no bartending skill required. Pour, stir gently, garnish, drink.

Every Type of Spritz Worth Knowing

The spritz is a format, not a single drink. Here are the major variations, ranked roughly by popularity.

Aperol Spritz

The one that started the global craze. Aperol is a sweet, orange-hued aperitif with notes of vanilla, bitter orange, and rhubarb. At only 11% ABV, it makes the lightest of the classic spritzes. The flavor is approachable, a little sweet, a little bitter, and easy to drink.

Flavor profile: Sweet, citrusy, lightly bitter. Best for: First-time spritz drinkers, warm weather, large gatherings.

Hugo Spritz

The Hugo Spritz was created in 2005 by a bartender in South Tyrol, Italy, and it has been popular ever since. Made with St. Germain elderflower liqueur, Prosecco, soda water, and fresh mint, it is the most floral and aromatic spritz in the family. It tastes green and fresh.

Flavor profile: Floral, herbal, refreshing, lightly sweet. Best for: People who do not like bitter drinks, brunch, spring and summer gatherings.

Campari Spritz

Campari is the bolder, drier counterpart to Aperol. At 24% ABV with a more herbal bitterness, the Campari Spritz is for people who want more bite than Aperol gives. The ruby-red color and the flavor (grapefruit peel, cinnamon, cascarilla bark) make it a more serious drink.

Flavor profile: Bitter, herbal, complex, dry. Best for: Negroni lovers, people who find Aperol too sweet.

Limoncello Spritz

The Limoncello Spritz is a summer drink. Limoncello brings intense lemon flavor with a sugary sweetness that Prosecco and soda water balance out. If you like lemonade, you will like this.

Flavor profile: Bright, lemony, sweet, sunny. Best for: Lemon lovers, summer parties, outdoor dining.

St. Germain Spritz

St. Germain is an elderflower liqueur that bartenders leaned on heavily in the 2010s. Its spritz version is like the Hugo but without the mint, which makes a cleaner, more refined floral drink. The brand suggests an equal-parts recipe rather than the 3-2-1 ratio, which makes for a lighter, more delicate cocktail.

Flavor profile: Elegant, floral, balanced, understated. Best for: Wine drinkers transitioning to cocktails, elegant gatherings.

Lillet Spritz

Lillet Blanc is a French aperitif wine with honey, citrus, and floral notes. In spritz form, it makes one of the most delicate drinks in the category. Lillet Rosé works too, adding a hint of berry alongside the citrus.

Flavor profile: Delicate, honeyed, citrusy, subtle. Best for: Wine lovers, light appetizer pairings, afternoon sipping.

Cynar Spritz

Cynar is an Italian amaro made with artichoke and other herbs. In spritz form, it is earthy and herbal with a bitterness that is softer than Campari but more interesting than Aperol.

Flavor profile: Earthy, herbal, mildly bitter, savory. Best for: Adventurous drinkers, food pairing, dinner aperitifs.

Cappelletti Spritz

Cappelletti is a wine-based Italian aperitivo with a gentler bitterness than Campari and a deeper flavor than Aperol. It sits right in the middle.

Flavor profile: Bittersweet, fruity, medium complexity. Best for: People who find Aperol too sweet and Campari too bitter.

Amaro Spritz

Any quality amaro can become a spritz. Averna, Montenegro, Nonino. Each brings its own character. Averna leans caramel and anise. Montenegro is lighter and more orange-forward. Nonino has a refined, grappa-based complexity.

Flavor profile: Varies widely by amaro chosen. Best for: Amaro enthusiasts, experimentation, after-dinner drinks.

Wine Spritzer

A wine spritzer is the simpler version. No liqueur. Just three parts wine (white, rosé, or red) and one part soda water over ice. It predates the modern spritz and is still one of the most refreshing low-alcohol drinks you can make.

Flavor profile: Depends on the wine. Light, refreshing, simple. Best for: Casual drinking, hot days, when you want something even lighter than a spritz.

Spritz vs. Spritzer: What Is the Difference?

People use these words interchangeably, but they are different drinks.

A spritz is a cocktail with three components: sparkling wine, a liqueur or aperitif, and soda water. It always includes some kind of flavoring agent (Aperol, Campari, limoncello, elderflower, etc.).

A spritzer is wine diluted with soda water. No liqueur, no aperitif, no added flavor beyond what the wine provides. It is two ingredients, not three.

Both are low in alcohol and refreshing. The spritz is a cocktail. The spritzer is diluted wine.

How to Build a Spritz Bar for Hosting

One of the best things about the spritz format is how well it scales for a party. Instead of making individual cocktails for every guest, set up a spritz station and let people build their own.

What you need:

• 2-3 bottles of dry Prosecco, well chilled
• 3-4 aperitifs (Aperol, Campari, St. Germain, and a botanical tonic syrup cover the full spectrum from sweet to bitter to floral)
• Club soda or sparkling water
• Ice bucket with plenty of ice
• Large wine glasses
• Garnish station: sliced oranges, lemons, fresh mint, olives

The ratio card: Print or write the 3-2-1 formula on a small card and prop it next to the bottles. Guests who have never made a spritz will appreciate the guidance.

This setup works for everything from a casual backyard gathering to a dinner party or brunch. It works the same way as a make-your-own bar.

For alcohol-optional hosting, include a non-alcoholic aperitif and a sparkling wine alternative so guests who are not drinking can build their own mocktail spritz.

The Spritz as a Cocktail Concentrate Platform

The spritz works for the same reason cocktail concentrates work. You start with a flavorful base (the aperitif or concentrate), add your own liquid (Prosecco, soda, juice), and customize from there.

One bottle of aperitif makes dozens of spritzes. One bottle of tonic syrup does the same for tonic-based drinks. This is why botanical tonic syrups fit the spritz world: a quality tonic syrup with real cinchona bark, citrus, and spice can replace commercial aperitifs in the 3-2-1 formula, with real botanical complexity and lower sugar (around 6g per serving versus 20g+ in many commercial mixers).

Seasonal Spritz Ideas

The spritz format adapts to every season.

Spring: Hugo Spritz with fresh mint and elderflower. Light and floral.

Summer: Limoncello Spritz or Aperol Spritz with extra ice.

Fall: Apple cider spritz. Replace the soda water with fresh apple cider and use Aperol or Campari. Garnish with a thin apple slice and a cinnamon stick.

Winter: Cranberry spritz. Add 1 oz of cranberry juice to a Campari Spritz and garnish with fresh cranberries and a rosemary sprig.

What Is a Spritz? FAQ

What does a spritz taste like?

A spritz tastes bubbly, refreshing, and lightly bitter or sweet depending on the aperitif used. Aperol spritzes lean sweet and citrusy, Campari spritzes are drier and more herbal, and Hugo spritzes are floral. The common thread is fizz from the Prosecco and a lower alcohol content than most cocktails.

How much alcohol is in a spritz?

A standard spritz made with the 3-2-1 ratio has an ABV of roughly 8-11%, depending on the aperitif. An Aperol Spritz sits around 8%; a Campari Spritz closer to 11%. For comparison, a glass of wine is typically 12-14% ABV.

What is the best Prosecco for a spritz?

Look for a dry (Brut or Extra Brut) Prosecco in the $10-15 range. Sweetness competes with the aperitif and throws off the balance. Higher carbonation helps lift the flavors. You don't need to spend more than $15.

Can you make a spritz without Prosecco?

Yes. Spanish Cava, French Crémant, or any dry sparkling wine works well. The key is carbonation and dryness. Avoid sweet sparkling wines, which make the drink taste unbalanced.

What is the difference between a spritz and a mimosa?

A mimosa is sparkling wine mixed with fruit juice (usually orange). A spritz is sparkling wine mixed with a bitter or sweet liqueur and soda water. The mimosa is a brunch drink; the spritz is an aperitif served before dinner.

How many calories are in a spritz?

An Aperol Spritz has roughly 150-180 calories; a Campari Spritz runs 180-230. The main calorie sources are the sugar in the aperitif and the alcohol. A lower-sugar botanical syrup or a non-alcoholic aperitif brings the count down.