The spritz originated in northern Italy and embodies la dolce vita through a balanced mix of bitter liqueur, sparkling wine, soda water, ice and citrus. The drink has seen a global renaissance, led by the Aperol Spritz and driven by marketing, versatility and demand for lower-alcohol options. The modern classic follows a 3-2-1 ratio of prosecco, bitter apéritif and soda, but regional and bartender variations abound. The simplicity of the base formula enables wide creativity. Seasonal and inventive reinterpretations, such as tea-infused versions finished as spritzes, expand the cocktail's appeal.
Long before becoming a global Instagram sensation, the spritz had humble, effervescent roots in the northern regions of Italy, where locals mastered the art of turning a simple drink into a ritual that embodies la dolce vita. At its core, the spritz cocktail has become synonymous with effortless elegance and sociable sipping; a celebration of balance, where bitter and sweet flavors meet the playfulness of bubbles.
In recent years, the spritz has experienced a renaissance. The Aperol Spritz has dominated cocktail menus and social media feeds, becoming a "drink of the summer" not just in Italian cities, but in cities around the world. Its popularity has been fueled by clever marketing, the drink's versatility and the growing appetite for lower-alcohol cocktails. Bartenders and home enthusiasts alike have embraced the spritz. It's easy to make and easy to drink. What's not to love?
The spritz can vary by region or bartender, but the modern classic - most famously the Aperol Spritz - follows a simple 3-2-1 ratio: 3 parts prosecco, 2 parts bitter apéritif (like Aperol, Campari or Select) and 1 part soda water. While the formula is deceptively simple, it disguises a world of creativity. Tea time Jake Jarecki, the bar manager at Pink Ivy Kitchen & Bar in Hopkins, Minnesota, puts that creative spark to work by always including a spritz on the restaurant's cocktail menu.
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