The Bar Journal

The Aperitivo category has been growing at +18% CAGR (VOL) according to IWSR 2023 data, expanding from Europe to North America, Australia, and South America, driven largely by the global Spritz trend.

The Spritz is now the #2 most popular cocktails on social media, with worldwide searches for “Spritz” increasing by +38%.

Let’s go discover where this drink is coming from and uncover the story behind its rise.

A century of sparkle: the story of the Spritz

Few cocktails encapsulate the Italian art of aperitivo like the Spritz. Its refreshing effervescence, approachable bitterness, and low-ABV charm have made it a global favorite, from Venetian bacari to rooftop bars in London and New York City. But the story of the Spritz spans far more than Instagrammable colours, it’s a journey shaped by empires, evolving palates, and the alchemy of wine, water and spirits.

The origins of the Spritz

The origins of the Spritz trace back to the late 19th century, during the Austro-Hungarian rule in Northern Italy. Austrian soldiers stationed in the Veneto region found the local wines too strong for their taste. Accustomed to lighter beers and diluted wines back home, they began requesting their glasses of wine be “spritzed”, lightened with a splash of water.

This dilution ritual echoed practices from Central Europe, where Rhine wine was mixed with sparkling water, a pairing found as early as 1862 in Jerry Thomas’s How to Mix Drinks, and again in 1958’s Fine Art of Mixing Drinks by David A. Embury, where he defines a “Spritzer” as a highball of half Rhine wine and half charged water .

Interestingly, some believe the name “Spritz” is a dialect evolution from the German verb spritzen, meaning “to spray”, an etymology supported by both linguistic heritage and cocktail history. Others have speculated a connection to Spitz, a small Austrian wine-producing village in the Wachau region, reinforcing the drink’s cross-cultural roots.

The evolution of the Spritz

The Spritz began as a simple white wine spritzer, where still wine was lightened with a splash of soda. The first transformation came with the addition of bitter liqueurs, such as Campari or Select, creating the Bicicletta (still wine + bitter liqueur + soda) and giving the drink its signature bittersweet character. Later, the wider availability of sparkling wine, made possible by the Martinotti method of producing sparkling wine, allowed Prosecco to replace still wine as the base, leading to the iconic Venetian Spritz (Prosecco + bitter liqueur + soda).

By the 1920s, regional variations emerged: in Trentino, the Spritz is made with sparkling Trentodoc; in Friuli, an olive is often added to the glass; and in Brescia, the local Pirlo uses bitter liqueur combined with still white wine. Even the IBA cocktail list briefly featured a White Wine Spritzer in 1987, reflecting the drink’s lasting international relevance.

Modern interpretations continue this tradition of refreshment with a twist, featuring premium aperitivi like Italicus Rosolio di Bergamotto or Savoia Vino Aperitivo, which bring floral, herbal, or spiced notes, appealing to today’s drinkers seeking more complex and nuanced Spritz experiences.

More than just a drink, the Spritz has become a ritual, celebrated worldwide for its refreshing balance and timeless charm.

Spritz recipes

Venetian Spritz

• 3 parts Prosecco

• 2 parts Select Aperitivo

• 1 splash soda water

• Garnish: green olive

Fill a wine glass with ice. Pour in the Select Aperitivo and Prosecco. Add a splash of soda water. Stir gently and garnish with a green olive.

This classic Venetian aperitivo is known for its refreshing, slightly bitter taste. 

Pirlo

• 1 part Bitter Liqueur

• 2–3 parts still white wine (e.g., Lugana)

• Splash of sparkling water

• Garnish: lemon or orange peel

In a glass, combine Campari and still white wine. Add a splash of sparkling water. Stir to combine and garnish with a peel of lemon or orange.

The Pirlo is a traditional aperitivo from Brescia, offering a balanced mix of bitterness and refreshment. 

Bicicletta

• 2 parts dry white wine (e.g., Pinot Grigio)

• 2 parts bitter liqueur

• Club soda, to top

• Garnish: orange wheel

In a glass filled with ice, combine the dry white wine and bitter liqueur. Top with club soda.Stir gently and garnish with an orange wheel.

Named after the Italian word for bicycle, the Bicicletta is a refreshing cocktail with a balanced bitter profile

Italicus Spritz

• 1 part Italicus Rosolio di Bergamotto

• 2 parts Dry Prosecco

• Garnish: 3 green olives on a pick

Build in a wine glass with ice: pour Italicus, add Prosecco, garnish.

Simple, citrusy, and elegant. A floral-forward interpretation that enhances the Spritz into a Mediterranean escape.

Savoia Rosso Spritz

• 2 parts Savoia Rosso

• 3 parts Prosecco

• Garnish: 3 white grapes on a pick

Balanced, bittersweet, and celebratory, served best with friends. Inspired by the fortified wine traditions, this is a convivial, lightly bitter twist.

Savoia Orancio Spritz

• 2 parts Savoia Orancio

• 3 parts sparkling rosé wine

• Garnish: Mixed white and black grapes

An exciting, aromatic and fruity expression of the Spritz, bright and unexpected. A more exotic take with vibrant citrus and spices, perfect for bold palates.

A modern cocktail trend

As the Spritz continues to evolve, it retains what made it beloved in the first place: its ability to bring people together. From 19th-century taverns in Trieste to the world’s best cocktail bars, it bridges history and modernity, simplicity and sophistication.

So this summer, whether you prefer olives or oranges, sparkling wine or soda, raise your glass and toast to a century of sparkle.

Salute!