She’s bubbly. She’s bright. She’s everyone’s favorite. She’s the Aperol Spritz. To understand the Spritz is to experience a window into the world of Italian cocktail culture and the country’s relationship with ritualized leisure.

Yesterday, I turned a year older. When it came to choosing a cocktail to semi-celebrate turning the big 3-0 this year (eeek!)… the spritz was the only option that felt right!

I’ll admit it. I’ve had my fair share of Aperol Spritzes - at home, in restaurants here in the states, and in Italy too! I know her well. I love her dearly. Before I get into the nitty-gritty of the cocktail’s cult-like popularity (which shamelessly includes myself!), I want to wax poetic about my dear Aperol Spritz.

The brilliant orange hue of an Aperol Spritz arriving at my table, whether it’s here in my messy kitchen or on the golden hour waterways of Venice, is a celebration. She’s the symbol of relaxation, of settling into the night. She’s a classic. She’s easy going. She’s confident in her own skin. I hope to channel “big Aperol Spritz energy” into my 30’s!

Categorically, it’s important to know that the Spritz is an aperitif - a lower alcohol-content drink consumed before a meal to stimulate, or “open” the appetite.

Certainly we know the Aperol Spritz best in our modern day and age, but “the Spritz” for all intents and purposes is a regionally varied category of drinks. Each region of Italy, even each bar has their own twist on the drink. There’s simply one common element that establishes any cocktail from a Spritz… and that’s the act of dilution.

Let’s get into it!

Ancient Beginnings

When the gods and the conquerers of Ancient Greece partied… there were certain codes of conduct. Rule number one? Always mix wine with water. Drinking un-diluted wine was considered inelegant! The dilution of concentrated wines allowed drinkers to contain themselves. And besides, it gave these ancient party animals more energy, lengthening their buzz and prolonging the events they attended.

Recipes for these diluted cocktails evolved during the time of the Ancient Roman rule. Setin was a concoction of wine and snow (which apparently Augustus loved), Mulsum mixed in honey, while Conditum was comprised of herbs, spices, seeds and more, and the refined Rosatum involved rose petals diluting wine! I mean, modern mixologists should take note… right?!

The Spritz’s Evolution

The official name “Spritz” appears in the 1800’s when portions of the northern regions of Italy were controlled by the Hapsburgs. The story goes that these Austro-Hungarian soldiers found Italian wine too strong and bitter (… years of Riesling will do that to you!). So they decided to mellow them down with a splash or so of water… or a “spritz.”

The Spritz as we know it evolved ingredient by ingredient from there. There is simply no Spritz until there is carbonation! Soda water was introduced in the 19th century. As the Americano became extremely popular in the 1910’s, bartenders began to keep soda water on reserve.

Later in the 1920’s, bitter, fortified liqueurs became introduced as they were all the rage throughout Italy and transformed from medicinal to cultural/social refreshments.

Flash forward to the beginning of the 1990’s and the spritz developed into a cultural phenomenon, thanks to the addition of Prosecco. The Spritz became everyone’s post-work favorite cocktail because of its lower alcohol content… making it ideal for a non-threatening after-work buzz!

But how did the Aperol Spritz rise to world popularity out of all the other regional varieties?

How The Aperol Spritz Rose To Popularity

The Aperol Spritz is the king of Spritzes. But how did that happen?

Aperol came to be in 1919, but it wasn’t until a 1990’s marketing campaign that really launched this orange liqueur into a global phenomenon. Picture an advertisement filled with young, attractive, carefree people drinking Aperol in the daytime. Easy, breezy… the ad promoted a lifestyle and a culture aligned with after-work unwinding well practiced in Venice, but not quite popularized throughout the country.

During this time, the drink was also formally introduced to bartenders from Florence to Rome, and throughout southern Italy - with the notion that the lower alcohol content would appease drinkers who were trying to curb their consumption!

In the early 2000’s, Aperol was acquired by Gruppo Campari and another push of advertising made it the go-to drink for socialization and laid back get togethers in our modern day and age. In 2019, the cocktail celebrated its 100th birthday by being named the ninth best-selling cocktail on the planet and today, around 300,000 Aperol Spritzes are drunk a day!

Region: Veneto / Friuli-Venezia Giulia / Piedmont / Lombardy

Let’s get real… most of northern Italy can claim ownership of the creation of the Spritz thanks to the Hapsburg domination of the area. The “trail of Spritz” goes from Turin to Milan, to Brescia, to Trento, to Padua, to Venice and finally Trieste. Each city can claim their histories directly impacted the cocktail’s creation. From Turin’s rich cultural history with bitters, to Milan’s Bar Basso, to Venice’s rich history of mastering the aperitivo. I can’t claim one “owner” here. No way!

More Classic Spritz Varieties!

• The Hugo - Prosecco, St. Germain elderflower liqueur, and soda water

• Negroni Sbagliato - Campari, sweet vermouth, prosecco

• Venetian Spritz - bitter liqueur, Prosecco, soda water

• White Spritz - dry white wine. soda water, lemon syrup

• Bicicletta - Campari, white wine, soda water

Just For Fun

• This Spritz book is EVERYTHING! I read this book inside and out for this blog post and I’m obsessed with the modern variations they’ve created!

• I’d be lying if I told you I haven’t been eyeing this Aperol Spritz tee! So cute.

• This one’s adorable too!

• This Aperitivo book is fantastic and been on my wishlist for far too long!

• An artsy Aperol Spritz print? Ummm… YES.

• This one too!

In turning 30 yesterday, I realized the Aperol Spritz has everything I hope to channel in this new decade of life. Who else hopes to channel “Big Aperol Spritz Energy” in 2021 with me?

As always, thank you. From the bottom of my heart. This new project has been one of the best things I’ve done for myself in my twenties. And I have you to thank for your support, your love and your encouragement.

Now… it’s time for me to make a big 3-0 Spritz for myself!