Introduction
Italy is a country known the world over for many of its inventions and for what we commonly call Made in Italy, but surely the greatest legacy Italians offer the world lies in Food & Beverage.
Ours is a millennial tradition bound to fine food and “drinking well,” so much so that many of our dishes have been copied and imitated in countless versions across the globe.
This is a conversation that naturally extends beyond food to mixology. The most obvious example is undoubtedly the Spritz, a drink with a gently bitter, low-alcohol character, perfect for aperitivi and now a genuine icon that has conquered the entire world.
With an ancient and captivating history, the Spritz presents itself as a true symbol of the Italian aperitivo, engaging not only Italians but enthusiastic visitors from every corner of the globe.
History and Origins of the Spritz
The origins of the Spritz date to the late eighteenth century, specifically during Austrian rule over the Lombardo-Veneto region. Unaccustomed to the strength and character of local wines, Austrian soldiers began diluting them with sparkling water, creating a lighter, more pleasant beverage.
It seems the term Spritz was born directly from the German word spritzen, meaning to spray or splash water into wine, a word that perfectly captures the essence of this drink.
Over time the recipe evolved considerably: no longer limited to sparkling water, in the early years of the twentieth century the drink began to be enriched with distinctive bitters, lending the characteristic bitter edge to the beverage.
Depending on the bitter chosen, whether Aperol, Select or a more distinctive liqueur, the flavour of the Spritz can vary considerably, so much so that in the Triveneto each area has its own particular version of this cocktail.
The Worldwide Rise of the Spritz
It was only in the 1970s, however, that the Spritz achieved sufficient popularity to carry it beyond the Veneto, spreading first across Italy and then abroad. Today the Spritz is one of the world’s most famous cocktails, having been included in the IBA (International Bartenders Association) cocktail list and, in 2019, entering the Top 10 best-selling cocktails worldwide, a popularity that continues to grow.
Variations and the 2025 Trend Explosion
As with every iconic cocktail, numerous variations of this aperitivo exist, simply changing the bitter in the recipe gives the drink an entirely new flavour and character. The two best-known versions are the Spritz with Aperol or Campari, though it is equally possible to substitute these with Cynar or China Martini, giving each version a different personality and a different edge.
The mainstream classics
The most beloved versions of the moment include the Aperol Spritz, the Campari Spritz and the classic Select Spritz, all united by Prosecco, bitter and soda.
Hugo Spritz: the new ruler of summer 2025
The Hugo Spritz, based on Prosecco, elderflower syrup, soda, mint and lime, is the novelty of the season. It is the natural successor to the Aperol Spritz, with a delicate, supremely fresh character.
Other creative, visually striking variations
Emerging trends include botanical Spritzes, savoury Spritzes, and “clarified” versions (milk-clarified), such as the Summer Tomato Spritz or the clarified Aperol Spritz. Some are also experimenting with low-ABV or non-alcoholic preparations, perfectly suited to a modern, mindful aperitivo.
Aperitivo Culture and the Mocktail Phenomenon
Over time the Spritz has undergone a complete transformation, not so much in recipe as in image and in what it represents: it has moved beyond the definition of a classic drink or cocktail, turning the moment of tasting into something convivial and relaxed, preceding the meal in that aperitivo ritual that is part of Italian tradition.
But to be entirely honest, the success of the Spritz does not derive solely from its distinctive, refreshing recipe, it owes much to aesthetics: the vivid, orange-leaning colour and the cheerful presentation make it an undeniably photogenic cocktail, perfectly suited to moments of conviviality by the sea or in the company of friends and family.
Beyond this, recent years have seen the rise of the mocktail, a non-alcoholic or very low-alcohol cocktail that is well suited to a society increasingly health-conscious and committed to a more mindful lifestyle.
The Spritz, adapting perfectly to this shift, becomes a genuine trend-setting drink, able to unite all these qualities in a single glass without compromising the cocktail’s flavour.
Preparing and Serving the Spritz
Another fundamental aspect behind the Spritz’s widespread success is its simplicity of preparation. It requires no shaker or specialised mixing tools, it is built directly in the glass: simply fill a wine glass with ice, add Prosecco, the bitter of your choice and a splash of soda. Garnish with a slice of orange… and the Spritz is ready to be savoured.
To stay on trend, try a DIY Hugo Spritz: Prosecco, soda, elderflower syrup, lime and fresh mint. Or opt for low-ABV or botanical versions for a more sophisticated, lighter summer aperitivo.
Spritz with Craft Bitters: the Bitter del Redentore Version
Renowned for being a light drink to enjoy in company, the Spritz boasts an extremely versatile recipe, so much so that we wanted to give this cocktail a flavour that will transport you instantly to the heart of the Monti Sibillini.
We are not proposing complex recipes or a level of creative mixology beyond reach, we preserve the simplicity of the classic Spritz in both method and ingredients. We present the Spritz del Redentore, one of the most compelling interpretations of the classic Italian aperitivo, born from the contemporary movement to rediscover craft bitters. Its recipe stays true to the simplicity of the traditional Spritz: a glass filled with ice, Prosecco, a splash of soda and the protagonist, Bitter del Redentore.
This bitter draws inspiration from an ancient formula originally devised for an amaro and reimagined for modern mixing. It is a hydro-alcoholic infusion of aromatic herbs that strikes the nose with a balsamic complexity: notes of gentian and wormwood emerge, enriched by a surprising citrus touch of orange thyme. On the palate, it reveals itself as balanced between sweet and bitter, with a long, enveloping aromatic persistence.
The result is a Spritz of greater structure and body than the classic versions, yet one that retains the same convivial, easy-drinking spirit. Thanks to its herbaceous nuances and delicately bitter character, the Spritz del Redentore becomes not merely a prelude to the meal but an ideal companion for the rest of the evening, offering an authentic experience rooted in the Monti Sibillini.
Conclusions
To define the Spritz as a simple cocktail is to overlook its true essence: it has long since become a genuine icon of Italian culture, owing precisely to its capacity to grow and adapt over time, evolving into a global phenomenon now spreading through Asia and the Middle East, regions only now embracing aperitivo culture.
Its versatility, simplicity and distinctive style win admirers worldwide: whether served in Piazza San Marco in Venice or on a rooftop in central New York, the Spritz embodies the essence of the Italian spirit and expresses it anywhere in the world.
