As the outdoor dining season returns, there is a familiar rhythm across Italy. Tables fill, glasses clink, and the late afternoon light settles over piazzas and rooftop terraces. This is the moment for a Spritz. Simple in structure and deeply tied to place, the Spritz cocktail combines simple ingredients: wine, sparkling water, a bitter or aromatic element, and plenty of ice. Within that formula, each variation tells a different story, shaped by regional taste, local ingredients, and evolving trends.
The Spritz cocktails to order for aperitivo across Italy
Select Spritz
In Venice, the Select Spritz remains the closest link to the origins of the modern drink. Its deep red color and herbaceous profile set it apart from more widely known versions, and the balance leans firmly toward bitterness, softened by Prosecco and lifted with a splash of soda. What defines it most is the garnish, a single green olive, which adds a subtle savory note that shifts the experience with each sip. Select was created in 1920 in Venice, and many locals still consider this the benchmark for what a real Spritz should be.
Aperol Spritz
The Aperol Spritz offers a softer, more approachable profile and has become the most recognizable version internationally. Its bright orange hue and sweetness that’s a tad too assertive, combined with notes of orange and herbs, make it easy to enjoy over a long aperitivo. Prosecco gives the drink structure, soda keeps it light, and an orange slice enhances the citrus aroma. Since its launch in 1919 in Padua, Aperol has grown steadily, with a sharp rise in global popularity over the past decade driven by tourism and export growth.
Campari Spritz
For those who prefer a more assertive flavor, the Campari Spritz provides a deeper and more complex alternative. The bitterness is more pronounced, the color richer, and the finish longer, with clear notes of citrus peel and bark and root botanicals. Prosecco softens the intensity without diluting the character, while soda ensures the drink remains refreshing. Garnished with orange or lemon, this version reflects Milan’s long-standing appreciation for bitter aperitifs, with Campari itself dating back to 1860.
Spritz Bianco
A lighter and more understated option appears in the Spritz Bianco, a loosely defined variation that shifts away from the bold bitterness of classic versions. In many bars across northern Italy, this style often features white vermouth alongside Prosecco and soda, resulting in a softer, more floral and gently herbal profile. In other cases, the drink leans even simpler, built with wine and soda alone for a delicate, low-intensity aperitivo. What unites these interpretations is their focus on subtlety and balance rather than bitterness.
Hugo Spritz
Moving north toward the Alpine regions, the Hugo Spritz introduces a fresh and aromatic profile built around elderflower and mint. The floral sweetness of the liqueur combines with the crispness of Prosecco and soda, while fresh mint leaves and a slice of lime bring a cooling, herbal lift. Created in South Tyrol in the early 2000s, the Hugo quickly spread from mountain resorts to cities across Italy, becoming a popular alternative during warmer months.
Cynar Spritz
The Cynar Spritz takes a different direction, offering a more earthy and layered experience. Artichoke-based amaro Cynar, introduced in 1952, lends in a distinctive herbal bitterness that feels deeper and more grounded. When combined with Prosecco and soda, the intensity softens without losing character, and a couple of olives provide a briny counterpoint. This is often the choice for those looking to move away from sweeter profiles.
Limoncello Spritz
In southern Italy, the Limoncello Spritz reflects the abundance of citrus, particularly along the Amalfi Coast, where lemon cultivation plays a central role in local agriculture. The drink is fragrant and direct, with clear lemon notes balanced by the effervescence of Prosecco and the lightness of soda. A simple lemon slice completes the glass, reinforcing its connection to place and ingredient.
Rhubarb Spritz
The Rhubarb Spritz leans toward a more contemporary style, often found in modern cocktail bars rather than traditional aperitivo settings. The color tends toward soft pink, and the flavor balances gentle sweetness with a light tart edge that comes from rhubarb-based liqueurs more commonly associated with northern and central Europe. When combined with Prosecco and soda, the result is fresh and easy to drink, with a slightly sharper finish than fruit-forward alternatives. A garnish of lemon or seasonal berries highlights the drink’s bright, understated character.
Italicus Spritz
A more recent addition, the Italicus Spritz highlights bergamot, the Calabria citrus fruit known for its aromatic intensity. The liqueur called Italicus Rosolio di Bergamotto, launched in 2016, draws on historical Italian liqueur traditions while presenting a clean, modern flavor profile. Mixed with Prosecco and soda, it creates a balanced and fragrant drink, often finished with a green olive or a twist of grapefruit peel. Its success in international spirits competitions has helped bring renewed attention to the vintage rosolio category.
Pirlo Spritz
In Brescia, the Pirlo offers a closely related but distinct aperitivo that shares the spirit of the Spritz while following its own tradition. Instead of Prosecco, it uses still white wine, which gives the drink a sharper and more direct profile. Campari provides the characteristic bitterness, while a small addition of soda adds lift without softening the structure too much. Finished with an orange slice, the Pirlo is part of daily life in Brescia, where locals gather before dinner and order it as a matter of habit.
Violet Spritz
Finally, the Violet Spritz reflects a more contemporary and creative approach seen in modern cocktail bars. Rather than a fixed recipe, it builds on the classic Spritz structure while introducing a floral element such as crème de violette or violet syrup. The result is a lightly aromatic drink with a soft purple hue, where Prosecco and soda maintain balance and a lemon twist or edible flowers enhance the presentation. Its presence on menus speaks to a broader interest in floral flavors across Europe in recent years.
Each of these cocktail variations offers a different perspective on a shared tradition, shaped by geography, ingredients, and local habits. When you travel through Italy, you’ll notice how these are not simply drinks on a menu, but part of a daily ritual that connects locals and defines place.
If you’re curious to try one or all of Italy’s Spritz cocktails, join us for one of our aperitivo experiences in Rome, Florence and Bologna. In Sicily we offer a sunset aperitivo in Ortigia, and an exhilarating high-altitude happy hour after hiking Mt Etna. And of course you should absolutely taste Spritz in its birthplace along with delicious cicchetti after learning to row on a gondola in Venice. What are you waiting for?
