The Art of Making Spritz

The spritz has humble beginnings. Long before it became the drink of European terraces and Instagram feeds, it started as a practical fix: 19th-century Austrian soldiers and visitors in the Veneto found local wines too strong for their taste, so they "spritzed" them with a splash of soda water to lighten the pour. 

Over the next century, that simple habit evolved through Italy's bars and cafés into the bittersweet, effervescent ritual we know today. Now it's arguably the world's most popular cocktail, ordered everywhere from Venice to Amman. And if you want to go deeper into how it's made, we're hosting a workshop this July where you can learn the craft behind the glass.

At its core, a spritz is a category, not a single drink. It's built on three components: a bitter or aromatic liqueur, sparkling wine, and a splash of soda water, served over ice in a wine glass and finished with a citrus garnish. That formula is part of why the spritz has traveled so well. It's simple to make, easy to adjust, and forgiving enough for home bartenders and professionals alike.

Its roots trace back to northern Italy, particularly the Veneto region, where Prosecco and bitter liqueurs like Aperol and Select became local staples before going global. Today, the spritz has found its way into bars and homes far beyond Italy, including a growing cocktail culture here in Amman, where lighter, lower-proof drinks suit long evenings and warm weather. Whether you're new to spritz-making or just want to refine your ratio, understanding this base formula is the first step to making one properly, wherever you are.

The most iconic spritz follows a simple 3-2-1 ratio: three parts Prosecco, two parts Aperol, one part soda water. Build it directly in a wine glass filled with ice: Prosecco first, then Aperol, then a short top of soda to keep the bubbles lively. Stir gently, garnish with an orange slice, and you're done.

It reads simple on paper, and it is, but getting the balance, the ice, and the Prosecco right is where most home versions fall short. A few degrees too warm, too much soda, or the wrong sparkling wine, and the drink loses its signature bittersweet lift.

If you want to start with the right bottle, browse our Prosecco and Italian sparkling wine collection — a good, dry Prosecco is non-negotiable for a proper spritz. And if you'd like to actually taste the difference a ratio makes, that's exactly what we walk through, glass in hand, at Dara's Spritz Making Workshop.

Once you've got the classic down, the spritz format opens up into a whole world of variations, same backbone, different personality.

The Hugo Spritz swaps bitter for floral: Prosecco, elderflower liqueur or syrup, a handful of fresh mint, and a wedge of lime, topped with soda. It's lighter and sweeter than an Aperol Spritz, with none of the bitterness, a favorite for those who find Aperol too sharp.

The Limoncello Spritz leans bright and citrus-forward. Prosecco, limoncello, and soda over ice, garnished with a twist of lemon or a sprig of basil, makes for a sunnier, more dessert-like take that works beautifully after dinner.

The French 75 Spritz takes things in a drier, more aromatic direction: gin, a touch of fresh lemon juice, and Prosecco in place of the traditional champagne, finished with a thin lemon twist. It's the most "cocktail-forward" of the bunch, with more structure and less sweetness.

All three start from bottles and tools you can find in our Prosecco and Italian sparkling collection, and a good jigger, bar spoon, and citrus peeler from our cocktail accessories collection will make building any of these at home far easier.

At Dara's "Art of Making Spritz" workshop, guests spent the evening learning that a great spritz is less about following a recipe and more about understanding why each part matters.

Participants worked through the classic 3-2-1 ratio hands-on, tasted the difference a dry versus extra-dry Prosecco makes, and learned how ice size and pour order change the texture and dilution of the final drink. From there, the session moved into variations: building a Hugo, a Limoncello Spritz, and a gin-based French 75 Spritz — so guests left with a real toolkit, not just one recipe to repeat.

Beyond technique, the evening leaned into atmosphere: Dara's Bar set the tone with the kind of relaxed, social energy a spritz is meant to be enjoyed in, with guests tasting, comparing, and asking questions throughout. It's part of a broader mission at Dara, bringing wine and spirits knowledge to Amman in a way that's approachable, hands-on, and genuinely enjoyable, rather than formal or intimidating. For many attendees, it was their first real look behind the bar at how these drinks are actually built.

Missed this one? We host regular workshops, tastings and events in Amman → at Dara's Bar throughout the year. Sign up to the Dara newsletter to be the first to know what's coming up.