7 summer spritzes to try across Europe

Few drinks evoke the season quite like the spritz, synonymous with rooftop terraces, waterfront cafes and evenings that stretch beyond dusk. The cocktail's origins lie in 19th-century Veneto, which at the time was part of the Austrian Empire. Finding local wines stronger than those they were accustomed to at home, Austrian soldiers began adding a ‘spritz’ — a splash of water — to dilute them. Over time, this simple drink evolved; still water was replaced with sparkling, bitters and aperitifs were added, and eventually prosecco became a defining ingredient in the formula.

The enduring appeal of this low-ABV cocktail lies in its balance: it’s refreshing rather than potent, complex without being overpowering. Countless variations have since sprung up across Italy and beyond; while the burnt-orange Aperol spritz remains the global ambassador of this cocktail category, there are other summery variants. And, in keeping with Italy’s aperitivo tradition, they’re served before dinner.

Whether enjoyed beside Venetian canals, on the rooftops of Paris or overlooking the Amalfi Coast, these defining spritzes tell the story of Europe’s favourite warm-weather aperitif.

Aperol spritz

Having emerged from Veneto’s aperitivo (pre-dinner) drinking culture, this poster child of the spritz family introduced the Italian aperitivo tradition to the world. Combining Aperol — which was created in nearby Padua in 1919 — with prosecco and soda water, the cocktail has bittersweet orange, herbal and floral notes, while an orange slice as a garnish lends a fragrant citrus finish. Terrazza Aperol overlooks a square in Venice’s San Marco district, and has helped cement the drink’s status as the city’s most recognisable aperitivo.

Where to drink it: Beyond Italy, Azotea del Círculo in Madrid has sweeping views across the Spanish capital’s rooftops and is the ideal place for an Aperol spritz at golden hour.

Campari spritz

Another cocktail rooted in northern Italy, the Campari spritz reflects the region’s preference for more assertive bitter flavours. Campari, the iconic Milanese bitter aperitif, was first made in 1860 by Gaspare Campari. The vividly red liqueur is mixed with prosecco and soda water to create a bold, bitter and aromatic drink with pronounced herbal complexity. It shares a similar sparkling-bitter profile with the Negroni Sbagliato, though the spritz is lighter and more refreshing. Its legacy lives on at Milan’s historic Camparino in Galleria, one of the city’s most celebrated aperitivo institutions.

Where to drink it: Frank’s Café in Peckham, south London, is a top spot to enjoy the bitter complexity of a Campari spritz with sweeping views of the capital’s skyline.

Hugo spritz

Originating in Italy’s mountainous South Tyrol region, the Hugo spritz was created in 2005 by bartender Roland Gruber at San Zeno in Naturno. In its original form it was made using lemon balm syrup (melissa), but elderflower syrup later became the defining ingredient and it emerged as a floral alternative to the bitterer aperitivo spritzes. As well as elderflower cordial it contains prosecco, soda water, mint and lime. The result is a light, fresh and aromatic spritz, suited to long afternoons outdoors.

Where to drink it: Across the Adriatic from Italy, in Croatia, the cliffside Buža Bar in Dubrovnik is an atmospheric spot for a Hugo spritz.

Select spritz

Created in Venice in 1920 by the Fratelli Pilla distillery, the Select spritz is often regarded as the city’s most authentic aperitivo. Select aperitif lends the cocktail its ruby-red hue, while prosecco, soda water and a green olive complete the serve. Juniper, spices, citrus and botanical notes give it a drier, more savoury profile than Aperol, and in Venice it’s enjoyed in neighbourhood bacari — traditional wine bars or taverns — as well as more modern bars like Ca’ Select.

Where to drink it: Overlooking the Tagus River and Lisbon’s terracotta rooftops, the open-air rooftop terrace at Javá provides a relaxed setting for aperitivo-style cocktails with Portuguese petiscos snacks.

Limoncello spritz

A relatively modern addition to the spritz family, the limoncello spritz draws on southern Italy’s long tradition of producing limoncello, the lemon liqueur traditionally enjoyed as a post-meal digestif. In recent years, bartenders have begun pairing it with prosecco and soda water, transforming it into a bright, sparkling aperitivo. A garnish of fresh lemon amplifies the citrus character, while notes of candied lemon peel evoke the sun-soaked landscapes of the Amalfi Coast. Sweet yet refreshing, it offers a distinctly southern Italian interpretation of the classic spritz.

Where to drink it: Rada Beach Ristorante in Positano has a sea-facing terrace, offering the full experience of the Amalfi Coast, where lemons are as much a part of the landscape as they are the drink.

St-Germain spritz

This elegant, floral drink emerged after the launch of St-Germain elderflower liqueur in France in 2007. The fresh and fruity liqueur takes centre stage in this aperitivo, prepared with sparkling wine, soda water and a twist of lemon. With notes of blossom, pear and citrus, the cocktail is often described as a boozier French cousin of the Hugo, and feels perfectly at home on the cafe terraces of Paris’s posh Saint-Germain-des-Prés neighbourhood.

Where to drink it: Overlooking the rooftops of Paris, Le Perchoir in Ménilmontant is known for its inventive cocktail menu.

Lillet Blanc spritz

Rooted in France’s traditional wine culture, Lillet Blanc is an aromatised wine aperitif that’s been produced in Bordeaux since 1872. It lends a distinctly vinous character to the drink when combined with sparkling wine, soda water and an orange or grapefruit garnish. With honey, orange blossom, candied citrus and subtle herbal notes, it’s lighter and less bitter than its Italian cousins, Aperol and Campari.

Where to drink it: Les Jardins du Marais has a leafy garden terrace — the perfect Parisian setting for this wine-forward French aperitif.