Campari Spritz: The Recipe and Doses for a More Bitter Taste

There's a moment in the day when the sun begins to set, lights come on, and the air fills with a magical atmosphere: it's aperitif hour. And what could be more iconic, more Italian, than a perfectly prepared Campari Spritz?

Perhaps you've tried making it at home, but the result wasn't what you hoped for: too bitter, too watery, or simply lacking that 'je ne sais quoi' of a bar-made one. Does the fear of wasting ingredients or disappointing friends hold you back?

Make yourself comfortable. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare the most balanced, refreshing, and authentic Campari Spritz you've ever tasted. Success is guaranteed, and your guests will ask for seconds!

Smart Ingredients: The Choice That Makes a Difference for Your Campari Spritz

For a perfect aperitif, every component counts. Here's what to choose and why:

• Campari: The heart of our Spritz. Always choose original Campari; its unmistakable bitter taste is the base of the flavor. Don't be tempted by imitations; the taste wouldn't be the same!
• Prosecco: Here lies the secret to balance. Opt for a quality Prosecco, preferably a Valdobbiadene or Conegliano, Extra Dry or Brut. Avoid overly sweet ones, otherwise, the Campari will lose its distinctive bitter note, and the drink will be cloying.
• Soda or Seltzer: Don't underestimate this ingredient! It serves to add lightness and 'open up' the drink. Use very sparkling mineral water or seltzer, but always very cold. Temperature is crucial for a good Spritz.
• Ice: Lots, lots of ice! It's the soul of the Spritz. It not only cools but also helps to slowly dilute the drink, making it enjoyable until the last sip. Large cubes are ideal; they melt more slowly.
• Orange: A slice or half a slice of fresh, juicy orange. It's not just a garnish; its aroma and a slight citrus touch complete the experience. Choose organic oranges and wash them well.

3 Common Mistakes That Ruin Your Campari Spritz (and How to Avoid Them)

Even the most experienced can fall into these traps. But you, with my tips, will avoid them!

1. Eyeballing the Doses: The first mistake is not respecting the proportions. A Campari Spritz is not an improvised cocktail. Too much Campari makes it excessively bitter; too much Prosecco waters it down. Follow our precise doses for a perfect balance.
2. Too Little Ice: It seems like a detail, but it's crucial. If you put too little ice, it will melt quickly, watering down your Spritz and making it lukewarm. A glass full of ice keeps the drink cold and balanced longer.
3. Stirring Too Much or Too Little: A gentle stir is enough to combine the ingredients without 'crushing' the Prosecco bubbles. Stirring too much makes it flat; not stirring at all doesn't blend the flavors.

Grandma's Secret: The Extra Touch for an Unforgettable Spritz

My grandmother, who was a true master of hospitality, always said: 'A good aperitif is not just about ingredients, but how you treat them.' Her secret for Campari Spritz was simple but brilliant: chill the glass before starting. Put the glasses in the freezer for at least 10-15 minutes. This small gesture will ensure the ice melts even more slowly and your Spritz remains cold and fizzy until the last drop. A trick for a true connoisseur!

Let's Prepare Campari Spritz Together: The Step-by-Step Guide to Success

Are you ready? Put on the right music, prepare your favorite glasses, and follow me. I'll guide you step by step to create your perfect Campari Spritz.

1. Chill the Glass: Take a Spritz glass (like a large wine goblet or a low tumbler) and put it in the freezer for at least 10 minutes, as I revealed earlier. This is the first step for an impeccable drink.
2. Plenty of Ice: Fill the cold glass to the brim with large ice cubes. Don't be afraid to overdo it; ice is your friend!
3. Pour the Prosecco: Pour 3 parts of well-chilled Prosecco. If you use a 300 ml glass, that will be about 90 ml. Pour gently to avoid losing too many bubbles.
4. Add the Campari: Now it's Campari's turn. Add 2 parts of Campari (about 60 ml for a 300 ml glass). Its intense red color will slowly mix with the Prosecco.
5. A Touch of Soda: Complete with 1 part soda or seltzer (about 30 ml). This will give the right effervescence and lighten the drink.
6. Stir Gently: With a long spoon, stir gently from bottom to top for a couple of seconds. The goal is to combine without losing fizz.
7. Garnish with Orange: Finally, garnish with half a slice of fresh orange. You can also lightly squeeze the peel over the drink to release essential oils and intensify the aroma.

And there you have it! Your Campari Spritz is ready to be enjoyed. A masterpiece of balance and freshness, made with your own hands.

Tips and Frequently Asked Questions about Campari Spritz

Here are some of the most common questions I get asked, with answers that will help you clear any doubts.

• Can I use another bitter instead of Campari? No, if you want a true 'Campari Spritz,' you must use Campari. Its aromatic profile is unique and irreplaceable. Otherwise, you're preparing another type of Spritz, perhaps equally good, but it won't be 'the Campari.'
• What is the ideal ratio between Campari, Prosecco, and Soda? The classic and most balanced proportion is 3 parts Prosecco, 2 parts Campari, and 1 part soda/seltzer. This is the base for a harmonious taste, but you can slightly adapt it to your palate, increasing or decreasing the soda for a more or less bitter touch.
• Can I prepare the Spritz in advance? Absolutely not! Campari Spritz should be prepared and served immediately. The bubbles from the Prosecco and soda would be lost, and the ice would melt, watering down the drink. Its beauty lies in the freshness of the moment.
• Why is my Spritz too bitter? It could depend on two factors: either you've put too much Campari relative to the Prosecco, or your Prosecco is too dry. Make sure to use the correct proportions and an Extra Dry or Brut Prosecco, not a Dry one, which is sweeter.
• Can I use tonic water instead of soda? Technically yes, but the result will be very different. Tonic water has its own bitter and sugary taste that would alter the balance of the Campari. For a classic Campari Spritz, stick to soda or seltzer.

There you have it! Now you don't just have a recipe, but all the secrets to bring to the table a Campari Spritz that tastes of authenticity, celebration, and those special moments that only a perfect aperitif can offer.

Don't be afraid to experiment, but start from this solid base, and you'll see that compliments won't be lacking. Cooking, and in this case bartending, is a gesture of love and sharing.

Have you tried our recipe? We're very curious to know how it went! Leave a comment below, tell us about your experience, or share a photo of your Campari Spritz on Instagram by tagging @CercaRicette.it. If you loved this aperitif, you can't miss our recipe for a classic Negroni or to accompany it with some Tomato and Basil Bruschetta. Cheers!