3 Cocktail Recipes with this ingredient.
Italy's unofficial national aperitivo hour cocktail — low-ABV, bittersweet, and endlessly refreshing. The classic ratio is 3-2-1: three parts prosecco, two parts Aperol, one part soda. Always build in the glass over ice so the bubbles integrate naturally without being overstirred. A good orange slice is essential — it contributes flavor as you drink, not just aesthetics.
The Hugo Spritz originated in South Tyrol, Italy around 2005 and has become enormously popular across Europe. It's lighter and more floral than an Aperol Spritz, built on elderflower liqueur and Prosecco with fresh mint. The St-Germain provides a lychee-floral sweetness that is irresistible with sparkling wine. It's the most crushable spritz in the family — low ABV, delicate, and the perfect summer afternoon drink.
Before Aperol became the global default, Venetians made their spritz with white wine and a splash of seltzer. This version uses blanc vermouth alongside Aperol for a more herbaceous, complex result than a straight Aperol Spritz. The cassis version from Burgundy is a completely different drink — this is the original Venetian aperitivo. Serve with an olive on the side — the savory contrast is part of the Venetian tradition.