Spritz Cocktail Recipe

By Marcus Samuelsson |

This cocktail, which I drank almost every afternoon after school, is ubiquitous in the Veneto region and a Venetian staple. It’s more like a designated part of the day than a drink (I would often hear “It’s spritz time!” around 4pm).

Italians drink it like iced tea, because it is as refreshing and reviving. You can make it as strong or weak as you like, and you can use Aperol or Campari depending on your taste. I used Aperol because it is slightly sweeter, but both give it a beautiful bright orange color. Don’t forget a slice of Meyer lemonorange, or even an olive as a garnish.

Adapted from many combinations I tried in the Veneto


One part Prosecco or dry white wine, chilled

One part Aperol, Campari, or other bitter aperitif

One part sparkling water

Slice of citrus, for garnish


  Photo: Madeleine Ignon

Photo: Madeleine Ignon

Combine ingredients in a glass or tumbler over ice and stir gently. Garnish with a slice of citrus, and enjoy.