Campari Spritz – Classic Recipe & History

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Campari Spritz
Campari Spritz

What Does The Campari Spritz Taste Like?

The Campari Spritz is the more herbal and medicinal version of the Aperol Spritz, but I find its flavors pair better with sparkling wine. The Campari spritz is refreshing while still having a more robust flavor, and it is my preferred version of the spritz. The addition of soda water cuts the strength just enough not to make the drink feel boozy. If you like spritzes but have never had one with Campari, this is worth a try.

History Of The Spritz.

The Spritz originated in the Veneto region of Italy in the mid-19th century. After the Napoleonic Wars (1803 to 1815), the Veneto region was annexed by the Austrian Empire, which it stayed with till it joined the Kingdom of Italy in 1866. During the annexation, Austrian soldiers occupied the region and found the local wine too alcohol for their liking. The soldiers would add a splash of water to bring the ABV down to levels more similar to beer. Wine served this way was referred to as a spritz, the german word for a splash. Eventually, wines would be spritzed with soda water and even Prosecco. The spritz cocktail structure is always:

  • 2 oz (60 mLs) wine or apperitif
  • 1 oz (30 mLs) soda water
  • 3 oz (90 mls) prosecco

As you can see, there can be many different kinds of spritz cocktails. Any wine or aperitif can be used as the base. When ordering in English, the base is mentioned before the word spritz. A spritz with Aperol is an Aperol Spritz, or one with Cynar is Cynar Spritz, Campari Spritz, Pinot Grigio Spritz, Chardonnay Spritz, etc. If ordering in Italy, reverse it and say the base after the word spritz.

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Campari Spritz

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Italian
Servings

1

servings
Calories

267

kcal
ABV

8%

Total time

3

minutes

See how to make a Campari Spritz.

Ingredients

  • 2 oz Campari

  • 1 oz Soda Water

  • 3 oz Sparkling Wine

Directions

  • Simply combine the ingredients in the serving glass with ice.
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