presented by
Who doesn’t love a Spritz? It’s cold, bubbly, just the right amount of boozy, and ever-poised for sipping in the sunshine.
The format's rise to fame may have a certain orange aperitif to thank, among other things. But in 2024, the Spritz’s looser interpretation across the cocktail space — as a template, as a downright vibe — means what ends up in your glass when you order one depends on the bar and the bartender.
That interpretation may hew closer to the classics, or go rogue and swap in digestifs, add spirits, replace bubbles, and more. As long as it fulfills the requirements of a Spritz — which is to say it’s balanced, lively, and evocative of that sunny feeling when you drink it — we’re all for a more freeform era.
How Do You Define
a Spritz in 2024?
When the concept of the Spritz originated in the late 19th century, making one meant adding a splash of water to wine. Nowadays — thanks in large part to Aperol’s masterful marketing plan (and in smaller part to “The White Lotus”) — the Spritz has exploded, and its form shifts from bar to bar.
This liberal interpretation among the industry set allows the category’s tendrils to spiral with wild abandon, says writer Rich Manning, and the pros believe they’re bound to get wilder as modern spritzes continue their shift from trend to mainstream.
READ MORE
A Guide to the Spritzes of Italy
"Much like the devoted fans of Italy's football clubs, regional allegiances abound when it comes to the Spritz," says writer Brad Thomas Parsons. Thanks to the popularity of that bright and bubbly orange-hued drink, the Spritz has become ingrained in American drinking culture, but it remains the crown of Italian cocktails.
While most regional Italian spritzes honor the classic template of bitter, Prosecco, and soda, they each evoke a sense of place, culture, and tradition, whether you're tableside at Milan's historic Camparino in Galleria or at the corner seat of your neighborhood bar. Learn more about each one by clicking the stamps below.
READ MORE
Cynar Spritz
Cynar, a carciofo-style of amaro, which uses dried artichoke leaves as a key ingredient, imparts a mild vegetal note to this earthy take on a Spritz that’s popping up more and more as a default order for amaro aficionados.
VENICE, VENETO
Spritz Veneziano
Featuring Select Aperitivo, the Venetian Spritz eschews the standard orange slice in favor of a single green olive, which imparts a briny salinity to the drink that plays well with its bitter profile while toning down some of the sweetness.
VENICE, VENETO
Pirlo Spritz
Considered the precursor to the Spritz Veneziano, the Pirlo combines Campari, still white wine — not sparkling — and soda water, with 1-2 half-moon orange slices as garnish.
BRESCIA, LOMBARDY
Averna Spritz
The iconic golden child of Sicilian amaro, Averna is rich with notes of Mediterranean herbs, lemon, orange, and pomegranate. Its cola-like quality and subtle bitterness make it a slightly bolder alternative to a classic red bitter Spritz.
CALTANISSETTA, SICILY
Campari Spritz
While the Campari Spritz may not rival the popularity of the Aperol Spritz, it represents a more nuanced, and admittedly divisive, option.
MILAN, LOMBARDY
Hugo Spritz
The Hugo was created in the early 2000s in South Tyrol in northern Italy, originally mixing a local lemon balm syrup with Prosecco and soda water before changing over to elderflower liqueur.
SOUTH TYROL,
TRENTINO ALTO ADIGE
Friuli Spritz
A super deep-cut on the regional Spritz circuit, this mix of white or red wine and soda water is an older drink found at osterias and bars in Friuli and Udine, typically served before lunch or during aperitivo hour.
FRIULI,
FRIULI-VENEZIA GIULIA
Limoncello Spritz
With the continued popularity of the Amalfi Coast among vacationing tourists, it's no surprise that this signature drink, made with limoncello, Prosecco, and soda water, has been adopted and rebranded as an Amalfi Spritz.
AMALFI COAST,
CAMPANIA
Aperol Spritz
The Aperol Spritz needs no introduction; it dominates as one of the world's most ubiquitous and recognizable drinks.
PADUA, VENETO
Elevate the Classic Spritz with Le Mone Aperitif
Le Mone's 'Le Summer Pack' Has Got You Covered This Season
Le Mone’s ‘Le Summer Pack’ Has Got You Covered This Season
Get Ahead of the Trend and Drink A Lemon Spritz This Summer
Le Mone Is Building a Better, Lighter Aperitif
FROM OUR PARTNER
The Rise of the Spritz, A Timeline
Few cocktails have dominated the cultural lexicon in recent years like the Spritz. And people can’t get enough. In 2023 alone, Spritz sales in the on-premise tripled year-over-year, jumping eight spots to become the seventh most popular cocktail choice in the United States. But how did we get here? Writer Olivia White took a look back at the slow — and then stratospheric — rise of the Spritz, starting with its humble beginnings in Veneto, Italy to its stateside domination.
READ MORE
1919
Select
1800-1920
1860
Campari
1919
Aperol
1800
1830
1910
2011-2020
2011
2013
2016
2018
2020
1921-2000
1930
1980
2001-2010
2001
2004
2007
2021-2024
2021
Campari makes Aperol an international brand, bringing the first bottles to U.S. shores and introducing the easy to remember 3-2-1 recipe.
Aperol was an official partner of the Coachella Valley Music Festival and the U.S. Open. A cameo on “The White Lotus” didn’t hurt, either.
In the late 1800s and early 1900s, the aperitifs at the base of today's beloved Spritzes were introduced.
Prosecco imports to the U.S. continue to skyrocket, with 638 million bottles sold in 2022. At the same time, U.S. consumers showed interest in lower alcohol beverages, with the no- and low-alcohol category surpassing $11 billion.
Caffè Dante is taken over by Linden Pride and Nathalie Hudson who reintroduced the establishment as an aperitivo bar simply called Dante.
Austro-Hungarians in Veneto, Italy allegedly didn't care for the taste of Italian wines, so they diluted them with a "spritzen" of carbonated water .
Campari purchased Aperol for €150 million. At the time of the purchase, Aperol's yearly sales were less than €50 million.
A mix of the orange aperitif, Prosecco, and a splash of soda water became known as the Aperol Spritz.
Perhaps due to “Aperol fatigue,” consumers are demonstrating a growing interest in other types of spritzes, like the Hugo Spritz.
Sales of the liqueur continue to rise, amounting to 390,000 cases, up from 9,000 cases in 2010.
From service in flashy orange booths in the Hamptons and Palm Springs to placement at buzzy events like The Governor’s Ball, Aperol Spritzes (and lots of Aperol merch) were everywhere.
Prosecco DOC was established in July 2009, restricting production of the sparkling wine to the Veneto region of Italy.
THE SPRITZ
BLUEPRINT
☼ 3 parts Prosecco
☼ 2 parts liqueur
☼ 1 part sparkling water
☼ Garnish
Make a Spritz!
It's as easy as
3, 2, 1...
Credits
Co-founders
Joshua Malin
Adam Teeter
Editorial
Sylvie Baggett
Taylore Glynn
Tim McKirdy
Joanna Sciarrino
Art Direction
Danielle Grinberg
Reporting
Anna Maria Giambanco DiPietro
Maggie Hennessy
Rich Manning
Pete O'Connell
Brad Thomas Parsons
Sam Sumpter
Eric Twardzik
Olivia White
Design
Sara Pinsonault
Illustrations
Shira Inbar
Shin-Yeon Moon
Photography
Jeff Brown
Shelby Moore
Reporting
Anna Maria Giambanco DiPietro
Maggie Hennessy
Rich Manning
Pete O'Connell
Brad Thomas Parsons
Sam Sumpter
Eric Twardzik
Olivia White
Design
Sara Pinsonault
Illustrations
Amanda Lanzone
Photography
Aaron Bernstein
Gabrielle Johnson
Geo Rivera