The Spritz isn’t just an orange glass at sunset: it’s a social ritual, an icon of Veneto, and — let’s be honest — a great excuse for a chat at the bar counter. In this post we’ll explore its origins, the most popular variations, the ratios to follow (or break), and the never-ending debates that drive locals crazy: sparkling water or seltz? Olive or orange slice? Ready to pick your side?
A Bit of History (Short but Essential)
The Spritz was born in the late 19th century, during the Austro-Hungarian Empire: foreign officers, more used to beer, found Veneto wines too strong and began diluting them with sparkling water — that’s how the “Spritz” (from the German spritzen, to spray) came to be. Over time, the recipe evolved with local bitters, creating the versions we know today.
The “Soul” Ingredients: Select, Aperol, Campari (and Others)
- Select: the quintessential Venetian bitter; its history is tied to Venice and many consider it the “original” aperitivo of the true Venetian Spritz (officially born in 1920).
- Aperol: created by the Barbieri brothers in 1919, it’s responsible for the international boom of the bright orange Spritz: sweet, light, and very Instagrammable.
- Campari: stronger and more bitter, it creates a more intense Spritz, loved by those who prefer bold flavors.
- Others: Hugo (with elderflower syrup and mint), White Spritz (just white wine and sparkling water), and modern twists with Lillet, St-Germain, or even craft beer.
Recipes and Ratios (That Actually Work)
Proportions vary depending on the glass, the alcohol, and the bartender’s touch. Here are the most common ones (measured in ml for clarity):
Aperol Spritz — the Classic Formula
- 75 ml Prosecco (or sparkling wine, if you prefer)
- 50 ml Aperol
- 25 ml sparkling water (splash)
Serve with ice and an orange slice. (This ratio is often cited in official recipes.) (The Guardian)
Select Spritz
- 75 ml Prosecco
- 50 ml Select
- Splash of seltz/sparkling water
Garnish: orange peel or olive, depending on local tradition. (Select Aperitivo)
Campari Spritz
- 75 ml Prosecco
- 40–50 ml Campari
- Splash of sparkling water
Garnish: orange slice.
White Spritz
- 60–90 ml dry white wine (local, not too aromatic)
- 60–90 ml sparkling water/seltz
Ice, sometimes with a lemon peel.
Hugo
- 90 ml Prosecco
- 20–30 ml elderflower syrup (or St-Germain)
- Mint leaves, lime or cucumber slice, splash of sparkling water.
The Great Debates (From Bars to Bacari to Instagram)
These are the controversies that fire up Venetians (and beyond). Where do you stand?
- Seltz or Sparkling Water?
- Seltz has traditionally been used in Venetian bacari: very neutral, light carbonation. Mineral sparkling water can have more taste (sometimes a lingering aftertaste) that alters the balance. Purists swear by seltz; others don’t see the difference. Whose team are you on?
- Orange Slice or Olive?
- In Venice, it’s not uncommon to find Spritz “with olive”: a drier, more bitter tradition, while orange softens and perfumes. Both are legitimate — it often depends on the bitter used.
- Prosecco or White Wine?
- The original Spritz was made with diluted local white wine, not necessarily Prosecco. But Prosecco boosted the modern trend (bubbles + freshness). Tradition vs. fashion: your call.
- The Right Glass and Amount of Ice
- Lately, Spritz is served in large wine glasses (Instagram-approved). Purists prefer a smaller tumbler with less ice: oversized glasses risk watering it down.
- Is It Really a Cocktail?
- Depends on the definition. Some call it a cocktail for the balance of ingredients; traditionalists see it as simply wine diluted and flavored. Debate still open.
Where to Drink It (and What to Pair It With)
Perfect as a pre-dinner aperitivo, the Spritz pairs beautifully with cicchetti (fried olives, meatballs, baccalà mantecato, crostini) or platters of cured meats and cheeses. For a quick snack in the city center, head to a bacaro: atmosphere, conversation, and Spritz — the perfect trio.
Quick FAQs
- Is Spritz part of Venetian cuisine? Yes: it’s a cultural product of the region, born and developed in its cities.
- When is it “too much” ice? Too much dilutes it; the sweet spot is enough to keep it chilled without watering it down.
- Can I use soda instead of seltz? Yes, but it changes the taste: club soda, seltz, or sparkling water are the most neutral.
Conclusion (and a Playful Call to Arms)
Spritz is a mix of history, territory, and creativity — and, above all, an excuse to meet up. Here at Venice Box, we want to launch a challenge: which side are you on?
- Team Seltz or Team Sparkling Water?
- Team Orange or Team Olive?
- Team Aperol or Team Select/Campari?
Leave a comment with your favorite version, tell us where you first tried it, and let’s kick off the debate on the best Spritz.
Want to discover more stories and curiosities about Venetian culture? Check out our articles to learn much more. Hop on an ATVO bus and get straight to the heart of Venice to enjoy a Spritz in its homeland!
