Campari Spritz and Aperol Spritz cocktails are the ultimate refresher on a hot day and we have Italians to thank for them! They’re bright and sweet and bubbly and the right amount of bitter. You can make a spritz cocktail: A with Campari or Aperol (the Aperol Spritz is sweeter and slightly less tart).
You may have joined Keith and I virtually as we blogged about our trip to Italy. (Or read the Italy travel guide that we wrote.) It was 9 weeks, 65 days to be exact, and we brought home a heart full of memories – of people, of places, of food, of wine.
The wine, of course, was a highlight of the trip. But the Campari Spritz was an unexpected discovery – one that we enjoyed often and one that will always remind me of Italy.
We arrived in Italy at the end of September with our suitcases full of clothes for autumn: sweaters, pants, light jackets. Things that we would not touch for the first 6 weeks of our trip because the cool weather decided not to come. Nearly every day, we would sit at a little cafe outside or tuck into a bar to enjoy a small sandwich and a spritz. After the morning’s myriad of marvels and miles of footsteps, it was utter bliss.
We began our trip in Treviso, in the Veneto region of Italy – famous for its production of prosecco, a major component of the spritz.
In Italy this is considered an aperitif or aperitivo – a refreshing, before dinner cocktail. It’s a simple mixture of either Campari or Aperol (Campari is less sweet and more bitter than Aperol, which we prefer), club soda, prosecco, ice cubes and an orange slice. As for amounts, I like what wikipedia has to say:
The Spritz’s recipe is shrouded in mystery, or perhaps never existed. There isn’t a unique composition for a spritz because it changes in every city or small town where the bartenders freely interpret the doses and the entire preparation.
So I’ll share the recipe of how we make it, but encourage you to adjust the amounts to make it your own. And if you’re looking for more cocktail inspiration, I recommend these: the Last Word Cocktail, French 75 Cocktail, the Boulevardier Cocktail, this Peach Bellini Recipe (made famous in Venice!), and, if you want to skip the alcohol, this Non-Alcoholic Sangria is excellent!
- 3 ounces Prosecco
- 2 ounces Campari or Aperol
- 1 ounce club soda
- 1 slice orange
- Fill a tumbler with ice cubes. Add Prosecco then Campari or Aperol and club soda; stir. Serve garnished with an orange slice.