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Venetian Spritz

Venetian Spritz Recipe

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Venetian Spritz Recipe

Venetian Spritz Recipe

The Spritz originates back to the 1800s. The Austrians felt the Italian wine was too strong so they served it with a splash of sparkling water.
The Spritz then evolved into the Venetian Spritz, incorporating the bitter component - bitter liqueurs including Select, Aperol, Campari or Cynar. The Venetian Spritz has transformed over the years and is now commonly made using a sparkling white (Prosecco) and is garnished with an orange slice.
There are a number of recipes calling for a skewered olive too but this is mostly rejected by the Italian community and bartenders.
The Select Spritz was apparently the original bitter of choice for the Venetian Spritz until closer to the 1950s. Campari bought Aperol in the early 2000s and heavily marketed the Aperol Spritz as it’s Signature Cocktail - cementing it as the bitter liqueur of choice for the Venetian Spritz.
Traditionally the spritz was most likely served in a tumbler but a large wine glass is the drinking vessel of choice these days.
3.61 from 23 votes


  • 90 ml Prosecco 3 oz
  • 60 ml Bitter Liqueur 2 oz
  • 30 ml Sparkling Water 1 oz


  • Fill a large wine glass with ice
  • Add the liqueur, prosecco and a splash of sparkling water
  • Garnish with a slice of orange
Tried this recipe?Tag me on Instagram! @stevethebartender

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