Guide to Spritz Season

Because summer deserves something sparkling.

June is here, which means one thing in Italy: spritz season.

The aperitivo hour is one of the things we love most about European summers. Somewhere between 5 and 7pm, Italians stop working, find a table outside, and order something cold and sparkling. It is not really about the drink. It is about the pause. The deliberate slowing down before the evening begins.

We have had spritzes across Italy over the years — Aperol in Venice, Hugo in the mountains of South Tyrol, Negroni Sbagliato at a bar in Milan where the bartender told us the story of how it was invented by accident. Each one tastes slightly different depending on where you are, what is growing nearby, and what the locals actually drink.

This guide covers 9 iconic Italian spritz cocktails. Some you will know. Some you probably have not tried yet. All of them are worth making this summer.

Pin Recipe

Aperol Spritz

Origin: Padua, Italy (1950s). This is the drink that made spritzes famous outside Italy. With its crisp citrus flavor and sparkling finish, it’s as iconic as an Italian sunset and just as easy to fall in love with.

Ingredients

  • 3 parts Prosecco
  • 2 parts Aperol
  • 1 part soda water
  • ice
  • 1 orange slice for garnish

Instructions

  • Fill a large wine glass with ice
  • Pour Prosecco first
  • Pour Aperol
  • Splash of soda water
  • Stir gently
  • Garnish with an orange slice

Notes

Always add Prosecco before Aperol to keep the bubbles.
Pin Recipe

Hugo Spritz

Origin: South Tyrol, Italy (early 2000s). A modern classic born in the mountains of northern Italy. The Hugo swaps bitterness for light floral and citrus notes, thanks to elderflower and fresh mint. It’s refreshing, delicate, and practically made for hot afternoons.

Ingredients

  • 3 parts Prosecco
  • 2 parts St-Germain or elderflower syrup
  • 3 parts soda water
  • Ice
  • Fresh mint
  • 1 lime slice

Instructions

  • Fill a large wine glass with ice
  • Add Prosecco
  • Add elderflower liqueur
  • Add soda water
  • Stir gently
  • Garnish with fresh mint and a lime slice

Notes

St-Germain gives the best flavor. Elderflower cordial works as a non-alcoholic substitute for the liqueur.
Pin Recipe

Limoncello Spritz

Origin: Amalfi Coast, Italy. Bright, sweet, and undeniably summery, this spritz captures the spirit of southern Italy in a glass. Made with Limoncello and Prosecco, it’s like sunshine with ice. Easygoing and impossible not to love.

Ingredients

  • 3 parts Prosecco
  • 2 parts Limoncello
  • 1 part soda water
  • Ice
  • 1 lemon slice

Instructions

  • Fill a wine glass with ice
  • Pour Prosecco, then Limoncello
  • Pour soda water
  • Stir gently
  • Garnish with a lemon slice

Notes

Chill your Limoncello before making this. It makes a noticeable difference.
Pin Recipe

Pirlo Spritz

Origin: Brescia, Italy. This is the northern Italian answer to the spritz, but with white wine instead of bubbles. It’s slightly more bitter, a little more bold, and a staple in the bars of Brescia. If you like Campari, you’ll probably love this one.

Ingredients

  • 2 parts dry white wine
  • 1 part Campari
  • Splash of soda water
  • Ice
  • 1 orange slice

Instructions

  • Fill a glass with ice
  • Pour white wine
  • Pour Campari
  • Splash of soda water
  • Stir gently
  • Garnish with an orange slice

Notes

Use a crisp, dry white wine like Pinot Grigio. The Pirlo is slightly more bitter than a classic Aperol Spritz.
Pin Recipe

Select Spritz

Origin: Venice, Italy (1920s). Before Aperol, there was Select. Born in Venice and still a local favorite, this version is a bit deeper and more herbal. It’s traditionally served with a green olive instead of citrus. If you want something classic but slightly off the beaten spritz path.

Ingredients

  • 3 parts Prosecco
  • 2 parts Select
  • 1 part soda water
  • Ice
  • 1 green olive

Instructions

  • Fill a wine glass with ice
  • Pour Prosecco
  • Pour Select
  • Add soda water
  • Stir gently
  • Garnish with a green olive on a skewer

Notes

elect is available online and in Italian specialty stores. The green olive garnish is traditional and it is what separates this from every other spritz.
Pin Recipe

Fiero Spritz

Origin: Torino, Italy. Made with Martini Fiero, this version leans a little sweeter and a lot more citrusy. It’s bright, bold, and works especially well with tonic instead of soda water. A good pick if you want something a little fruitier than the classic Aperol.

Ingredients

  • 2 parts Martini Fiero
  • 2 parts tonic water
  • Ice
  • 1 orange slice
  • Fill a wine glass with ice

Instructions

  • Fill a wine glass with ice
  • Pour Martini Fiero
  • Top with tonic water
  • Stir gently
  • Garnish with an orange slice

Notes

Tonic works better than soda water here. The bitterness balances the sweetness of the Fiero perfectly.
Pin Recipe

Campari Spritz

Origin: Milan, Italy. This one’s for the bold. The Campari Spritz is more bitter and more herbal than its Aperol cousin, but just as refreshing. It’s a classic choice for anyone who likes their cocktails with a bit of bite.

Ingredients

  • 3 parts Prosecco
  • 2 parts Campari
  • 1 part soda water
  • Ice
  • 1 orange slice

Instructions

  • Fill a large wine glass with ice
  • Pour Prosecco
  • Pour Campari
  • Add soda water
  • Stir gently
  • Garnish with an orange slice

Notes

If this is your first time with Campari the bitterness is strong. It grows on you fast.
Pin Recipe

Averna Spritz

Origin: Sicily, Italy. Made with Averna, a smooth Sicilian amaro, this spritz has more depth and less bitterness than the usual suspects. It’s mellow, a little herbal, and slightly sweet with notes of citrus and spice. Great for late afternoon or cooler evenings.

Ingredients

  • 3 parts Prosecco
  • 2 parts Averna
  • 1 part soda water
  • Ice
  • 1 lime slice

Instructions

  • Fill a wine glass with ice
  • Pour Prosecco
  • Pour Averna
  • Add soda water
  • Stir gently
  • Garnish with a lime slice

Notes

verna is smoother than Campari and a good next step if you want something more complex without full bitterness.
Pin Recipe

Negroni Sbagliato

Origin: Milan, Italy (1972). Legend has it this cocktail was created by mistake when a bartender grabbed Prosecco instead of gin. The result? A lighter, bubbly twist on the classic Negroni. Still bold and bitter, but a little more playful.

Ingredients

  • 1 part Campari
  • 1 part sweet vermouth
  • 1 part Prosecco
  • Ice
  • 1 orange slice

Instructions

  • Fill a rocks glass with ice
  • Add Campari
  • Add sweet vermouth
  • Top with Prosecco
  • Stir gently
  • Garnish with an orange slice

Notes

This is served in a rocks glass not a wine glass. Equal parts is the key. Do not adjust the ratios.

There is no wrong answer here. Some of these lean bitter, some lean floral, some lean sweet. The best one is whichever fits the afternoon you are having.
If you make any of these, the most important thing is this: find somewhere to sit outside, pour slowly, and do not rush the evening.
Planning a trip to Italy? Read our guides to Tuscany, Sicily and more on the getAwayZ.

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Lisa is a home cook and food lover who co-hosts the getAwayZ podcast alongside her friend Erin. She writes about food and drink for The getAwayZ, from market finds and local ingredients to the best places to eat across Europe. She travels with her dog Rex.