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A spritz that swaps Aperol's sweetness for Campari's grip: the bitter end of the aperitivo spectrum, still light enough for daylight.
Typical way it's made: 3 oz prosecco, 2 oz Campari, 1 oz sparkling water, orange slice
The spritz began under Habsburg rule as watered Veneto wine and grew teeth between the wars, when Venice and Padua bars started splashing bitter liqueurs into the glass. The Campari version is the spritz with its politeness removed: Milan's scarlet bitter sitting where gentler aperitifs would, for drinkers who want the aperitivo hour to taste like a decision.
Did you know
The spritz only entered the IBA's official cocktail list in 2011, filed as the spritz veneziano; by then the bitter versions had been a northern Italian evening ritual for the better part of a century.
Also known as: campari spritz
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