Campari Spritz
Bitter, sparkling and sharply orange — the classic Italian aperitif at its purest 3:2:1 ratio.
Ingredients
- Campari60 ml
- Prosecco, dry and well chilled90 ml
- Soda water30 ml
- Orange, for garnish (optional)1 wedge
Method
- Fill a large wine or balloon glass about three-quarters full with large ice cubes.
- Pour the prosecco into the glass first, to preserve the bubbles as well as possible.
- Add the Campari directly over the prosecco and ice — it gives the drink its characteristic ruby-red colour.
- Top with soda water for extra fizz and a lighter feel.
- Give the drink a couple of gentle stirs if you like, without killing the bubbles.
- Garnish with a generous orange wedge and serve at once.
About this drink
The Campari Spritz is the original spritz, long before Aperol took over as the everyday version — Campari’s bitterness gives it a sharper, more grown-up character. The tradition comes from northern Italy, where the spritz arose as a light, refreshing drink for the long aperitivo before dinner. The 3:2:1 ratio of prosecco, Campari and soda water has become an almost sacred template in Italian bars.
Questions and answers
What is the difference between a Campari Spritz and an Aperol Spritz?
Campari is drier and more bitter than Aperol, so the spritz is less sweet and more ruby-red in colour. The ratio of prosecco, spirit and soda water is the same.
Which glass should a Campari Spritz be served in?
A large balloon or wine glass leaves room for plenty of ice and lets the bubbles breathe. In a glass that is too small, the ice melts faster and dilutes the drink.
