I still remember the first time I tried a Campari Spritz. I must have made a face – caught off guard by the wave of bright-red bitterness washing over my tongue. “People actually enjoy this?” I wondered, secretly thinking there must be a mistake. But, just like a catchy song you’re unsure about until it’s looping in your head, the taste grew on me. These days, having a Campari Spritz in hand is my personal cue that summer has arrived; it’s as if the whole glass is infused with a bit of Italian sunshine.
If you haven’t tried one yet, let me set the scene: A Campari Spritz is that rare combination of crisp and complex. Campari’s bitter, aromatic punch meets fizzy prosecco and a splash of soda, making a drink that perks up your senses but isn’t remotely syrupy. The first sip might raise your eyebrows, but it’s hard not to be charmed by the second.
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There’s history behind this vivid red aperitivo, too. The Spritz tradition started up north in Italy, back when locals would lighten wine with water (“spritzen”) under a sweltering Austrian sun. Fast forward to 1860, when Gaspare Campari whipped up his secret bitter liqueur, and soon enough, Campari Spritz became the classic opener to any Italian evening worth its olives. It’s a mainstay of the “aperitivo” hour – not just a drink, but a way to settle in, relax, and signal that the day’s work is done.
For me, making a Campari Spritz isn’t just about mixing a few ingredients; it’s about pressing pause. Even when I’m just on the balcony after work, the fizzing bubbles and the gaudy color somehow make everything feel a little more festive. It’s a tiny vacation in a glass – sometimes that’s all I need.
Let’s talk taste: Campari gives a botanical bitterness, layered with orange peel and mysterious spices (no, I don’t know the recipe – Italians are good at secrets!). Prosecco’s gentle fruitiness and the soda’s sparkle transform that heft into something bright, almost refreshing, and an orange slice on top softens the punch just enough. It’s simple, sharp, and a little mysterious – sort of the cocktail equivalent of a raised eyebrow.
What you’ll need:
- 2–3 oz Campari (adjust depending on how bold you’re feeling)
- 3 oz prosecco
- 1 oz soda water
- Orange slice, for garnish
- Ice cubes
- A big wine glass (or a balloon glass if you’re feeling fancy)
How to make it:
- Fill your glass with ice – really, don’t be shy.
- Pour in Campari.
- Add prosecco gently (if you tilt the glass as you pour, you’ll save those precious bubbles).
- Top with soda water.
- Give it a gentle stir (just enough so everything mingles, but you don’t flatten the fizz).
- Garnish with an orange slice – sometimes I let it float, sometimes I wedge it on the rim. Up to you!
And don’t sweat the exact amounts. In Italy, I’ve seen bartenders eyeball everything with a kind of casual authority – maybe a little extra Campari if they know you like it bitter (like me). The “official” ratio is about 3:2:1 (prosecco:Campari:soda), but if you want to play around, go for it.
Sometimes, when I want something a little softer, I swap in Aperol for Campari and suddenly it’s an Aperol Spritz – lighter, sweeter, and popular for a reason. If I’m in an adventurous mood, a dash of gin turns it into a sort of Negroni Spritz. And for friends who shy away from boldness, a bit more soda or a splash of orange juice can make things friendlier without losing the essence.
A Campari Spritz loves company. Traditionally, it’s an aperitivo – meant to be nursed before dinner, alongside snacks: salty green olives, roasted almonds, maybe some paper-thin prosciutto or a chunk of Parmigiano. The bitterness and bubbles are perfect with rich, salty bites.
For me, though, the best thing about this drink is the little ritual it inspires. You slow down. You wait for the ice to settle and the bubbles to rise, and suddenly you’re not rushing anywhere. You’re just… there. Even the color – flaming red against the sunlight – is a reminder to savor what you’ve got.
So next time you want to taste a bit of Italy or simply hit pause on the day, give a Campari Spritz a shot. That first sip might raise an eyebrow, but by your second glass, you’ll see why it’s been a beloved ritual for generations. Just be warned: once you fall for that bittersweet kick, plain old cocktails can start to look a little, well… tame.
