Anatomy of a Classic Cocktail: The Spritz

The Aperol variety gets all the love, but this category of sparkling wine-based cocktails leaves plenty of room to play

With its unmistakable bright-orange hue, the Aperol spritz remains a summertime icon. Goskova Tatiana/Shutterstock

There’s nothing like a chilled glass of bubbly happiness in summer, something not too strong but also refreshing and flavorful.

The name spritz comes from the German spritzen (to squirt), which seems an odd moniker for a drink of Italian origins. But in the 19th century after the fall of Napoleon, the Habsburgs of the Austrian Empire ruled Veneto, the region around Venice. As populations (soldiers, for starters) from the north moved in, they drank the local wines, which were a tad more potent than what they were used to. A squirt of water into a glass of red or sparkling wine lightened them up.

Prosecco is a standard base, but any sparkling white will work. itor/Shutterstock

The first recorded modern version of the spritz, however, is in Venice and dates to 1920: prosecco for the wine, with added bitters to create the spritz Veneziano. Select, a local brand of digestive bitters, went in along with a splash of soda. Possibly the most popular option these days is the Aperol spritz, using the bright-orange bittersweet liqueur from just down the road in Padua. Weighing in at 11 percent ABV, Aperol is infused with ingredients such as gentian and rhubarb. Red-hued Campari is a common swap here but is double the alcohol and less sweet.

Bittersweet Aperol is a classic, but any Italian amaro works for the bitters element. DenisMArt/Shutterstock

But you are less likely to find purists willing to argue about what makes a true spritz than those who'll argue about a real martini. Options are many.

Prosecco is standard, but any sparkling white (Champagne or cava) will also work, making it drier. Some may also use white wine and dilute the strength and boost the fizz with more soda water.

St. Germain, or another elderflower liqueur, will take you in a floral direction. lev radin/Shutterstock

Then there’s the bitters element. Any Italian amaro could work for the Aperol, say Averna or Montenegro. Play with the amount if you find the amaro throws the balance off or becomes overly bitter for you.

Or move in a fragrant and floral direction with St. Germain or any other elderflower liqueur. Crème de Violet will do the trick, plus it'll bring a nice faint purple color. Alcohol-wise, these run above 20 percent—more like Campari than Aperol-strength—so keep that in mind. But it’s summer, and this cocktail wants to play.

Aperol Spritz

3-2-1. A bit of a countdown to joy.

• 3 ounces dry prosecco
• 2 ounces Aperol
• 1 ounce club soda or sparkling water
• Orange slice, for garnish

Fill a wine glass with ice, then pour in prosecco, Aperol, and club soda, and garnish with a slice of orange. (Alternatively, add an olive!)