Most people think of the Aperol spritz as a simple “pop song” of cocktails – three ingredients, orange slice, done. But its story runs deeper, and in this episode we dive head‑first into that history and flavour. The spritz comes from northern Italy’s Veneto region, where Austrian soldiers in the late 19th century diluted local white wines with water; the German word Spritzen (“splash”) gave the drink its name . We’ll explore how this humble mix evolved into the sparkling aperitivo we know today, switching still wine for Prosecco and adding bitter liqueurs like Aperol, Campari and Select .
We taste Aperol and Campari side‑by‑side – both Italian red bitters, but worlds apart. Aperol (born in Padua in 1919) is a 11 % ABV infusion of orange peel, gentian, quinine and rhubarb . Campari, created by Gaspare Campari between 1860–67, uses around 68 herbs and spices and clocks in at roughly 25 % ABV . We’ll break down their flavours, compare colours, and talk about how each one changes a spritz . Along the way we pay homage to lesser‑known ingredients: Select Aperitivo (Venetian bittersweet liqueur made with 30 botanicals ); Prosecco from the Conegliano–Valdobbiadene hills ; DOCG wine classifications ; and elderflower liqueurs like Fiorente  and St‑Germain .
Finally, we’ll build several spritzes: the classic 3‑2‑1 Aperol spritz; a deeper Campari spritz; and a floral Hugo spritz with elderflower, mint and Prosecco. Expect tips on opening sparkling wine safely, using the “Mr Potato Head” method to swap ingredients, and garnishing creatively with citrus, herbs and even ginger. We’ll also shout‑out our friend Katrice Claudio, toast to bartenders who embrace the spritz, and encourage you to explore Italian liqueurs and sparkling wines on your own patio. If you enjoy this deep dive into aperitivo culture, hit like and subscribe – more riffs, stories and politics of flavour are on the way!
1 Comment
Splitting the bitter is my favorite move. Of course, half Aperol, half Campari is great, but I think splitting with a brown amaro is good. Montenegro goes excellent with Aperol. Meletti and Campari are great. It really depends on if you can handle bitter or not.