🍹 The Venetian Spritz — History, Recipes & Secrets from a Real Venetian
In Venice, the Spritz isn’t just a drink — it’s a ritual. It’s what locals sip at sunset by the canal, what friends share before dinner, and what visitors instantly fall in love with. Bright, bubbly, and bittersweet, the Venetian Spritz has been the city’s unofficial symbol of joy and connection for centuries.
But do you know where it really comes from — or that there’s more than one type? Let’s uncork a bit of history, dive into the recipes, and show you how to make the perfect Venetian Spritz (and a few delicious variations) right at home.
🏛️ The Origins of the Venetian Spritz
The Spritz was born in the early 19th century, during the Austrian occupation of Venice. Austrian soldiers found Venetian wines far too strong, so they began adding a “spritz” (German for “splash”) of water to dilute it. That simple idea — wine plus bubbles — became the foundation for one of Italy’s most beloved cocktails.
By the early 1900s, Venetians started replacing still wine with Prosecco from the nearby hills, and the bitter liqueurs of northern Italy — especially Aperol and Campari — entered the mix. The modern Venetian Spritz was born: golden, sparkling, and perfect for late-afternoon life by the lagoon.
🥂 The Classic Venetian Spritz Ingredients
A true Venetian Spritz is simple, elegant, and perfectly balanced. No fancy tools required — just a large wine glass, some ice, and a bit of la dolce vita.
- 🧊 3 parts Prosecco — sparkling wine from the Veneto region
- 🍊 2 parts Aperol (or your chosen bitter liqueur)
- 💧 1 part soda water
- 🍊 Garnish: orange slice (or a green olive, for old-school Venetians)
Stir gently — never shake — and serve immediately with a few cicchetti. You can enjoy the real thing on our Venice Cicchetti & Wine Tour, where we stop at historic bacari serving the most authentic Spritz in town.
🍊 The Classic Aperol Spritz Recipe
The Aperol Spritz is the version that conquered the world — bright orange, lightly bitter, and incredibly refreshing. Created in Padua in 1919, Aperol became the perfect Venetian aperitivo for hot afternoons and lazy sunsets.
How to Make It
- 🧊 Fill a large glass with ice.
- Pour in 3 parts Prosecco.
- Add 2 parts Aperol.
- Top with 1 part soda water.
- Garnish with an orange slice.
👉 Local tip: In Venice, we often serve it with a green olive instead of orange — a subtle nod to the drink’s origins.
❤️ The Campari Spritz — Bold and Bitter
If Aperol is the cheerful cousin, Campari is the sophisticated one. Deeper red, stronger, and more bitter, the Campari Spritz has a kick that makes it a favorite among locals who prefer a more complex aperitivo.
How to Make It
- 🧊 3 parts Prosecco
- 2 parts Campari
- 1 part soda water
- Garnish with an orange slice or lemon twist
💡 Best enjoyed at golden hour along the Zattere or Fondamenta della Misericordia. You can also pair it with Venetian tapas on our Cicchetti & Wine Experience.
🌿 The Cynar Spritz — Venice’s Secret Bitter
Venetians love their bitters, and Cynar (pronounced “CHEE-nar”) is one of the city’s best-kept secrets. Made from artichokes and herbs, it’s earthy, aromatic, and surprisingly smooth. The Cynar Spritz is what locals order when they want something more herbal and less sweet.
How to Make It
- 🧊 3 parts Prosecco
- 2 parts Cynar
- 1 part soda water
- Garnish with an orange slice or a lemon peel
🌱 Local tip: Add a splash of tonic water instead of soda for a slightly drier, more aromatic twist. It’s a favorite in quiet neighborhood bars away from the tourist trail — the kind you’ll discover on our Off the Beaten Path Tour.
🌸 The Rabarbaro Spritz — A Venetian Vintage Revival
For something truly old-school, try a Rabarbaro Spritz. Rabarbaro is a rhubarb-based amaro (bitter liqueur) with roots in 19th-century Venetian pharmacies, where bitters were considered medicinal tonics. Today, brands like Zucca and Nardini have revived the tradition — and locals are rediscovering its unique flavor.
How to Make It
- 🧊 3 parts Prosecco
- 2 parts Rabarbaro amaro (try Zucca or Nardini)
- 1 part soda water
- Garnish with an orange peel or slice of rhubarb (if available)
💖 Tasting notes: Deep, herbal, with a touch of smoky sweetness — the Rabarbaro Spritz feels like Venice in winter, elegant and slightly nostalgic. Try it during a cozy sunset boat tour for the perfect aperitivo moment.
👃 The Sensory Experience — More Than a Drink
Drinking a Spritz in Venice is a full sensory experience. The glass sparkles in the light, the orange hue glows like sunset on the lagoon, and the bubbles tickle your nose as laughter echoes through the square. The balance between sweet and bitter, citrus and fizz, perfectly mirrors Venetian life itself — complex, beautiful, and impossible to rush.
Pair your Spritz with a few traditional cicchetti — like baccalà mantecato, polpette, or bruschette — and you’ll understand why Venetians say: “El spriss xe sacro.” (The Spritz is sacred.)
🍸 Bonus: Other Venetian Aperitivi to Try
- Negroni Sbagliato: A “mistaken” Negroni made with Prosecco instead of gin — light, bubbly, and dangerously good.
- Hugo: Elderflower syrup, Prosecco, mint, and soda — a floral twist that’s especially popular in summer.
- Select Spritz: The most authentic of all — made with Select, the original Venetian bitter created in 1920. Garnish with a green olive for true local style.
❤️ Final Thoughts — The Spirit of Venice in a Glass
The Venetian Spritz is more than a cocktail; it’s a symbol of the city’s soul — light yet deep, simple yet refined. It carries the rhythm of Venetian life: slow afternoons, canalside laughter, and the art of enjoying the moment.
Whether you prefer Aperol’s brightness, Campari’s bite, or Cynar’s herbal depth, there’s a Spritz for every mood and every season. The next time you’re in Venice, join us for a toast — or better yet, for our Venice Cicchetti & Wine Tour — and raise your glass with locals who’ve been perfecting this ritual for generations.
🍹 Salute — to Venice, to friendship, and to the simple joy of a well-made Spritz.
