The Italian Aperitivo Hour: History and the 3-2-1 Spritz Formula
Why Venice Fell in Love with Sparkling Wine, Bitters, and Soda
The Austrian Soldiers Who Started It All
In the 1800s, when the Austro-Hungarian Empire occupied the Veneto region of Northern Italy, the visiting soldiers found local Italian wines too bold and alcoholic compared to their native lighter beers.
They began asking Venetian tavern keepers to spray (in German, "spritzen") a splash of still or sparkling water into their wine glasses to dilute it. Decades later, with the invention of bitter botanical liqueurs in Padua and Venice, the modern Spritz was born.
Today, the golden rule of the Venetian Spritz is the unforgettable 3-2-1 ratio: 3 parts crisp Prosecco DOC, 2 parts bittersweet aperitivo liqueur, and 1 part effervescent club soda.
The Pour Order Rule
Always pour ice first, followed by Prosecco, then the heavier bittersweet liqueur, and finally a splash of soda. Pouring the bubbly Prosecco first ensures natural self-mixing without disturbing carbonation with a spoon.