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Beyond the Orange Glow: Aperol vs. Campari, Bitterness, and Mastering the Perfect Spritz
- The Liquor Librarian
- May 1
- 16 min read
Walk down a bustling city street on a warm evening, peek onto a sun-drenched patio, or scroll through your social media feed, and you’re bound to see it: that vibrant, inviting glass radiating shades of orange or red. The Spritz, in its various forms, has become more than a drink. It’s a symbol of leisure, a signal of transition from the workday to relaxation, the very essence of aperitivo culture captured in a bubbly concoction. But beneath the surface of this seemingly simple pleasure lies a nuanced world, particularly when it comes to its two most famous Italian protagonists: Aperol and Campari.
They look similar, they often play in the same sandbox (the Spritz), and they both hail from Italy, bearers of that bittersweet flavor profile designed to awaken the palate. Yet, ask anyone who truly knows them, and they’ll tell you Aperol and Campari are distinct personalities. One is the bright, approachable life of the party; the other is its more complex, slightly brooding, yet equally captivating sibling. Understanding the difference isn’t just trivia. It’s key to crafting your perfect spritz, pairing it elegantly with food, and truly appreciating the art of the Italian aperitif. Let’s pour ourselves into the details and sort out this captivating crimson conundrum.
Key Takeaways
Distinct Personalities: Aperol is lighter, sweeter, lower in alcohol (11% ABV), and bright orange, featuring notes of sweet orange and rhubarb. Campari is bolder, more bitter, higher in alcohol (around 24% ABV in the US), deep red, and offers complex herbal, bitter orange, and spice notes.
Bitterness Levels: Aperol offers a gentle, citrusy bitterness comparable to orange marmalade. Campari presents a much more intense, complex, and lingering bitterness akin to grapefruit pith or strong herbal amaros.
The Classic Spritz: The standard Aperol Spritz follows a 3-2-1 ratio (Prosecco, Aperol, soda). Campari Spritz ratios are more variable, often using equal parts or emphasizing the Campari more, reflecting its bolder flavor.
Garnish Matters: An orange slice complements Aperol’s sweetness. Campari works well with either an orange slice or a lemon twist, which highlights its herbal notes. Olives are a traditional savory option, especially in Venice.
Food Pairings: Aperol Spritzes pair best with light snacks like prosciutto and melon or Caprese skewers. Campari Spritzes can handle richer foods like cured meats, aged cheeses, and fried appetizers.
When to Choose: Opt for Aperol for a lighter, sweeter, more refreshing drink, especially if new to bitters. Choose Campari for a more complex, bitter, and spirit-forward experience.
Table of Contents
Meet the Contenders: Aperol and Campari Defined
Before we dive into bitterness scales and spritz ratios, let’s get properly acquainted with our two subjects. Both are Italian bitter liqueurs, classified as aperitivi (or aperitifs), meaning they’re traditionally consumed before a meal to stimulate the appetite.
Aperol: Picture the sun setting over the Venetian lagoon. That warm, inviting orange glow is Aperol. Launched in Padua, Italy, in 1919 by the Barbieri brothers, Aperol was designed to be a lighter aperitif. Its recipe, like Campari’s, is a closely guarded secret. However, known ingredients include bitter and sweet oranges, rhubarb, gentian root (a classic bittering agent), and cinchona bark (another source of bitterness, famously found in tonic water).
Visual: Bright, almost fluorescent orange. It’s instantly recognizable.
Aroma: Predominantly sweet orange zest, hints of vanilla, and a subtle herbal undertone. It smells approachable and fruity.
ABV: Aperol clocks in at a relatively low 11% ABV (Alcohol by Volume). This lower alcohol content is central to its identity as a lighter, more sessionable option.
Campari: If Aperol is sunset, Campari is more like twilight. It’s deeper, more intense, hinting at complexities hidden in the shadows. Created by Gaspare Campari in Novara, Italy, in 1860, Campari is the older, more assertive sibling. Its recipe is famously kept secret, allegedly known by only a few people at a time. It involves an infusion of bitter herbs, aromatic plants, and fruit in alcohol and water. While the exact botanicals are unknown, common guesses include gentian, rhubarb, ginseng, cascarilla bark, and bitter orange peel (specifically, the Citrus x myrtifolia or chinotto orange). Historically, its vibrant red color came from carmine dye derived from cochineal insects, though many markets now use artificial coloring.
Visual: A striking, deep crimson red. Less translucent than Aperol.
Aroma: Far more complex and assertive than Aperol. You get pronounced bitter orange peel, strong herbal notes like rosemary or thyme, hints of cherry, clove, and cinnamon, and an earthy bitterness.
ABV: Campari typically sits at a higher ABV than Aperol, ranging from 20.5% to 28.5% depending on the country where it’s sold. In the US, it’s usually 24% ABV. This higher alcohol content contributes significantly to its bolder flavor profile and warming sensation.
Right away, the differences in color, aroma, and alcohol content signal two distinct experiences. Aperol invites you in with sweetness and light; Campari challenges you with complexity and depth.
The Bitterness Breakdown: How Do They Really Compare?
This is the heart of the matter for many drinkers. Both Aperol and Campari are defined by their bitterness, but they express it in vastly different ways. What is the taste difference between Aperol and Campari? Trying to put them on a simple numerical scale is tricky, as bitterness is subjective and multi-faceted. It’s more helpful to describe the quality and intensity of the bitterness.
Aperol’s Bitterness: Think of the gentle bitterness of orange zest or marmalade, balanced by a noticeable sweetness. It’s bright, citrusy, and relatively straightforward. The bitterness is present, it wouldn’t be an aperitivo without it, but it doesn’t dominate. It nips at the edges of your palate rather than commanding its full attention. The lower ABV also means less alcoholic heat, making the bitterness feel softer and quicker to fade. It’s an entry-level bitterness, welcoming to those new to the world of Italian bitters. You could compare its approachable character to the smooth profile of a popular wheated bourbon like Marker’s Mark, which offers distinct flavor without aggressive edges.
Campari’s Bitterness: How bitter is Campari? This is a different beast altogether. Campari delivers a more potent, complex, and lingering bitterness. It’s less about simple citrus zest and more about deep, herbal, root-like, and medicinal notes, layered with that distinct bitter orange character. Imagine the pith of a grapefruit combined with dark Lapsang Souchong tea and a touch of clove. The higher ABV amplifies this sensation, carrying the bitter notes across the palate and leaving a distinct, lasting finish. This complexity is why Campari stands up so well in cocktails like the Negroni or Boulevardier, where it needs to hold its own against robust partners like gin and sweet vermouth, or whiskey.
A Conceptual Bitterness Comparison:
It helps to place them on a spectrum relative to other common bitter flavors:
At the low end, you have Lemon Juice and Tonic Water (like Schweppes or Fever-Tree). Aperol sits above these, comparable to Grapefruit Zest or Orange Marmalade. Moving up to the mid-range, you encounter Dark Chocolate (70-80% cacao), Strong Black Coffee, and Cynar (an artichoke-based amaro). Campari resides here or slightly higher, alongside Grapefruit Pith and potent herbal amaros like Fernet-Branca (though Fernet is significantly more bitter and mentholated), or even Over-Steeped Black Tea. The high end of the spectrum would include pure Gentian Root extract or undiluted Angostura bitters.
Why Bitterness Matters: The entire point of an aperitivo is to stimulate the appetite before a meal. Bitterness triggers saliva production and engages the digestive system, preparing your palate and stomach for food. Aperol provides a gentle nudge, while Campari offers a more vigorous wake-up call. The choice often depends on personal preference and the context of the meal to follow. Some find Campari’s intensity bracing and palate-cleansing, while others prefer Aperol’s softer touch, especially on a hot afternoon.
It’s a different kind of intensity than, say, the peppery spice of a high-rye whiskey or the smoky punch of an Islay Scotch like Laphroaig. Aperitivo bitterness is brighter, more herbaceous or citrus-driven, designed to refresh rather than solely warm or challenge.
Mastering the Spritz: Ratios, Recipes, and Why They Matter
The Spritz is where Aperol and Campari truly shine for many drinkers. While variations abound, understanding the classic structures helps appreciate how the spirit interacts with its partners: sparkling wine (typically Prosecco) and soda water.
The Classic Aperol Spritz (The 3-2-1 Formula):
What is the recipe for an Aperol Spritz? This is the ratio heavily promoted by Aperol itself and widely adopted globally.
3 parts Prosecco (approx. 3 oz / 90ml)
2 parts Aperol (approx. 2 oz / 60ml)
1 part Soda Water (approx. 1 oz / 30ml)
Garnish: Orange Slice
Method: Build directly in a large wine glass filled with ice. Add Prosecco first, then Aperol, then soda water. Gently stir and garnish.
Why it works: This ratio creates a light, refreshing drink where the Aperol’s sweetness and gentle bitterness are balanced by the dry fruitiness of the Prosecco and the dilution/effervescence of the soda. It’s deliberately constructed to be easy-drinking and lower in alcohol. You can taste the Aperol, but it doesn’t overpower. Using a decent quality, dry (Brut) Prosecco is key; something too sweet will clash with the Aperol.
The Classic Campari Spritz (More Variable Ratios):
Unlike Aperol, there isn’t one universally mandated ratio for a Campari Spritz. How do you make a Campari Spritz? It often depends on personal preference and regional traditions in Italy. Common ratios include:
1:1:1 Ratio: Equal parts Campari, Prosecco, and Soda Water (e.g., 2 oz / 60ml each)
Bolder Ratio: 2 parts Campari, 3 parts Prosecco, Splash of Soda Water (emphasizes Campari and wine)
Simple Campari & Soda: 1 part Campari, 3-4 parts Soda Water (no Prosecco, essentially a highball)
Campari & Prosecco: Equal parts Campari and Prosecco (no soda, for a richer, less diluted drink)
Garnish: Orange Slice or Lemon Twist
Method: Similar to the Aperol Spritz, build directly in a glass (often an Old Fashioned or rocks glass, though wine glasses are also used) filled with ice. Add ingredients, stir gently, garnish.
Why the variation? Campari’s bolder flavor profile allows for more flexibility. The 1:1:1 ratio creates a balanced but noticeably more bitter and complex drink than the Aperol Spritz. Reducing the soda or omitting it entirely results in a stiffer, more spirit-forward experience. Because Campari has more backbone, it can handle more dilution from soda or stand up strongly against the Prosecco. A lemon twist garnish, instead of orange, can cut through the richness and highlight Campari’s sharper herbal notes.
The Importance of Ingredients:
Prosecco: Choose a dry (Brut) Prosecco. Its crisp apple, pear, and citrus notes complement both Aperol and Campari without adding excessive sweetness. High-quality Prosecco also offers finer, more persistent bubbles.
Soda Water: Use freshly opened, well-carbonated soda water. Flat soda makes for a sad spritz. Brands like Fever-Tree or Q Mixers offer excellent carbonation.
Ice: Use plenty of good quality ice. Large, clear cubes melt slower, minimizing unwanted dilution while keeping the drink perfectly chilled. Fill the glass!
The ratio isn’t just about flavor; it’s about achieving the right balance of bitterness, sweetness, alcohol strength, carbonation, and temperature. These are the hallmarks of a truly refreshing spritz.
Beyond the Basics: Low-ABV and Creative Spritz Variations
While the classic Aperol and Campari Spritzes are enduringly popular, the spritz concept is wonderfully adaptable. This is where you can play with flavors, lower the alcohol content further, or even swap out the star ingredient.
Lowering the ABV:
The easiest way to make a lower-alcohol spritz is simply to adjust the classic ratios:
Less Liqueur: Instead of 2 parts Aperol, try 1 or 1.5 parts. For Campari, reduce the amount relative to the Prosecco and soda.
More Soda: Increase the proportion of soda water for greater dilution and lighter flavor.
Lower-ABV Wine: Substitute Prosecco with a lower-alcohol sparkling wine if available. You could even use a non-alcoholic sparkling cider or grape juice for a near-zero ABV version, though the flavor profile will change significantly.
Exploring Other Bitters:
Aperol and Campari are just the tip of the iceberg in the world of Italian bitters. Experimenting with others can open up new spritz possibilities:
Select Aperitivo: Hailing from Venice (like the spritz itself), Select is often considered the local favorite. It sits somewhere between Aperol and Campari in bitterness. It’s ruby red, with notes of rhubarb, juniper, and vanilla. Try it in a 3:2:1 ratio like Aperol for a Venetian twist.
Cynar: An artichoke-based amaro (yes, artichoke!), Cynar offers a unique vegetal, earthy bitterness with caramel undertones. A Cynar Spritz, using similar ratios to Campari, is surprisingly delicious and complex.
Luxardo Bitter Bianco: A clear bitter liqueur, offering notes of bitter orange, rosemary, and mint. It creates a visually striking “white spritz.”
Adding Modifiers:
A small amount of another liqueur or spirit can add an intriguing layer:
Elderflower Liqueur: A splash (maybe 0.5 oz / 15ml) of St-Germain Elderflower Liqueur adds floral sweetness that pairs beautifully with Aperol or even slightly cuts Campari’s bitterness.
Grapefruit Liqueur: Something like Giffard Pamplemousse complements the citrus notes in both.
Tequila Spritz: This is where things get interesting and move beyond Italian tradition. Why not try a spritz variation using tequila? A dash of a clean, blanco tequila like Hornitos Plata with lime juice, grapefruit soda, and maybe even a touch of Aperol for color and sweetness creates a refreshing, agave-influenced riff. Think of it as a Paloma meets a Spritz.
Gin or Vodka: While less common in traditional spritzes, a hint of a botanical gin could add complexity. Perhaps something bright and citrusy like Roku Gin with its yuzu notes would work well. A clean, neutral vodka like Haku Vodka, distilled from rice, could subtly boost the ABV without dramatically altering the flavor profile, though this moves away from the classic low-ABV intention.
Context Matters: These variations show the adaptability of the spritz format. It’s less a rigid recipe and more a template: bitter liqueur + sparkling wine + soda. However, it’s worth noting that the straightforward, singular focus of Aperol or Campari is part of their charm. Unlike a complex aged spirit, say a Japanese whisky like Hibiki Harmony with its layers of mizunara oak, fruit, and subtle smoke, or a well-aged bourbon where oak and grain interplay, the beauty of these aperitifs lies in their bright, immediate character. They’re not designed for quiet contemplation in the same way; they’re built for conviviality and refreshment.
The Finishing Touch: Garnishes That Elevate the Experience
Never underestimate the power of a garnish. It’s not just for looks. The aroma released by the garnish significantly impacts how we perceive the drink’s flavor before it even touches our lips.
The Classic Choices:
Orange Slice (for Aperol Spritz): This is the quintessential garnish. A fresh orange slice enhances the dominant sweet orange notes in Aperol, making the drink seem brighter and fruitier. The visual cue also reinforces the flavor expectation.
Orange Slice or Lemon Twist (for Campari Spritz): An orange slice complements Campari’s own bitter orange character, smoothing its edges slightly. A lemon twist, however, offers a sharper, zestier aroma that contrasts with Campari’s richness. It highlights its herbal complexity and adds an extra layer of brightness. Expressing the oils from the lemon peel over the drink before adding it as a garnish is key.
Why They Work: Citrus peels contain aromatic oils. When you slice an orange or twist a lemon peel, these oils are released, mingling with the aromas rising from the drink itself. This olfactory input primes your palate and shapes your tasting experience.
Alternative Garnishes:
While orange and lemon are standard, don’t be afraid to experiment, especially if you’re playing with spritz variations:
Green Olives: Particularly common in Venice, adding one or two large green olives (like Cerignola) on a pick introduces a savory, briny counterpoint to the sweetness and bitterness of either Aperol or Campari. It sounds unusual, but it works surprisingly well, especially with Campari, creating a more complex, food-friendly drink.
Grapefruit Peel: If you enjoy the bitter notes, expressing a grapefruit peel over the drink (especially a Campari Spritz) can amplify the citrus bitterness in a pleasant way.
Rosemary Sprig: Adds a lovely herbaceous, piney aroma that can complement the botanicals in Campari or provide an interesting contrast to Aperol’s fruitiness. Gently clap the sprig between your hands first to release its oils.
Strawberry: With an Aperol Spritz, a sliced strawberry can enhance the perception of sweetness and add a berry note.
The garnish should complement or contrast intentionally. Think about the dominant flavors in your spritz and choose a garnish that enhances them or provides an intriguing counterpoint.
Aperitivo Hour Perfected: A Food Pairing Guide
The spritz was born for aperitivo hour. This magical time in Italy (and increasingly, elsewhere) is dedicated to pre-dinner drinks and snacks. What food goes well with Aperol or Campari? The bitterness of these liqueurs cleanses the palate and stimulates hunger, making them ideal partners for food. The key is matching the intensity and flavor profile of the drink to the snacks, known as cicchetti, stuzzichini, or antipasti.
Pairing with Aperol Spritz:
Its lighter body, lower bitterness, and sweeter profile call for equally light and fresh accompaniments. Think classic, simple Italian bites:
Prosciutto e Melone: The saltiness of the prosciutto and the sweetness of the melon are a classic match for Aperol’s fruity notes.
Caprese Skewers: Fresh mozzarella, cherry tomatoes, basil, and a drizzle of olive oil offer clean flavors that won’t overpower the drink.
Mild Cheeses: Fresh ricotta, mozzarella di bufala, or a young, mild Pecorino work well.
Olives: Simple green or black olives (like Castelvetrano) marinated in olive oil and herbs are a good choice.
Simple Bruschetta: Toasted bread rubbed with garlic and topped with fresh chopped tomatoes and basil, or just good quality olive oil, pairs nicely.
Lightly Fried Seafood: Fried calamari or shrimp with a squeeze of lemon benefit from the spritz’s cleansing bubbles and slight bitterness.
Potato Chips: Sometimes the simplest pairing is the best. The saltiness is a perfect foil.
Pairing with Campari Spritz:
Campari’s bolder bitterness, higher ABV, and complex herbal notes can stand up to richer, more flavorful foods:
Cured Meats: Salami, coppa, mortadella, and bresaola have saltiness and fat that are cut beautifully by Campari’s bitterness.
Aged Cheeses: Chunks of Parmigiano-Reggiano, Pecorino Romano, or an aged Provolone possess the intensity to match Campari.
Anchovy-Based Snacks: Crostini with anchovy butter or marinated white anchovies (boquerones) provide a salty, umami punch that complements the drink’s complexity.
Richer Fried Foods: Arancini (fried risotto balls), fried stuffed olives (olive all’ascolana), or zucchini fritters hold their own against the Campari.
Marinated Vegetables: Artichoke hearts, sun-dried tomatoes, or roasted red peppers marinated in oil and vinegar offer acidity and depth.
Focaccia with Rosemary: The herbal notes resonate nicely with Campari’s profile.
Gorgonzola: The pungent creaminess of a milder blue cheese can create an interesting sweet-bitter-savory dynamic.
General Principles:
Match Intensity: Pair a light drink with light food, and a bold drink with bold food.
Contrast Flavors: Use the spritz’s bitterness to cut through richness and fat. Let its sweetness complement saltiness. Utilize the bubbles to cleanse the palate.
Consider Texture: Crunchy snacks provide a satisfying textural contrast to the liquid spritz.
The goal of aperitivo isn’t to fill up, but to graze, sip, and socialize, preparing yourself for the meal ahead. Both Aperol and Campari, paired thoughtfully, excel in this role.
Choosing Your Champion: When to Reach for Aperol vs. Campari
So, after exploring their origins, bitterness, spritz potential, and pairings, which one should you choose? Aperol or Campari? There’s no single right answer; it boils down to personal preference, mood, and occasion.
Reach for Aperol when:
You prefer a sweeter, lighter, less bitter drink.
You’re new to Italian bitters and want an approachable introduction.
It’s a hot afternoon and you want maximum refreshment with lower alcohol.
You’re pairing it with lighter snacks like fresh cheeses or fruit.
You enjoy bright, straightforward citrus flavors.
Reach for Campari when:
You enjoy a more assertive, complex bitterness.
You appreciate layered herbal and deep citrus notes.
You want a drink with a bit more alcoholic backbone and presence.
You’re pairing it with richer, saltier, or more flavorful foods like cured meats or aged cheeses.
You’re a fan of classic cocktails like the Negroni (where Campari is essential) or Americano.
Think of it like choosing between different styles of spirits for different moments. Sometimes you want the easygoing character of a standard Jim Beam bourbon for a simple highball. Other times you might crave the complexity and proof of a single barrel or small batch offering. Similarly, the bright accessibility of Aperol is perfect for casual sipping, while the rewarding complexity of Campari offers a different kind of satisfaction. Neither is inherently “better.” They simply offer different experiences tailored to different tastes and situations.
The beauty of the aperitivo is its versatility. You might start the evening with a lighter Aperol Spritz as the sun is still high, then transition to a Campari Spritz or even a Negroni as dinner approaches and your palate seeks something more stimulating.
Exploring the nuances between Aperol and Campari reveals much more than just a color difference. It opens a window into the Italian appreciation for bitterness, the simple elegance of the spritz, and the delightful ritual of the aperitivo. Whether you lean towards the sunny disposition of Aperol or the sophisticated intensity of Campari, understanding their unique characters allows you to tailor your spritz, choose the perfect garnish, and pair your drink like a seasoned Italian. Don’t be afraid to experiment with ratios and variations. The best spritz, ultimately, is the one you enjoy the most. So go ahead, mix, sip, and savor that bittersweet transition into the evening. Salute!
Common Questions & Expert Answers
Q1: What’s the main difference in flavor between Aperol and Campari?
Answer: Aperol is lighter, sweeter, and less bitter, with pronounced flavors of orange and rhubarb—think orange marmalade. Campari is bolder, more bitter, and complex, combining herbal, spice, and deep citrus notes, reminiscent of grapefruit pith and dark herbs. For those new to bitter liqueurs, try Aperol first; if you enjoy complex, spirit-forward cocktails (like a classic Negroni with Roku Gin), Campari is your friend.
Q2: Can I use other spirits or modifiers in my spritz besides traditional Prosecco?
Answer: Absolutely! While Prosecco is the classic choice, adventurous spritz lovers often enhance theirs with a splash of gin or vodka for extra botanical or clean notes—Roku Gin or Haku Vodka are both solid options. Tequila (like Hornitos Plata) can inject an agave edge, especially in summer spritz riffs, and elderflower or grapefruit liqueurs add aromatic layers that play well with either Aperol or Campari.
Q3: How do I adjust a spritz recipe for a lower-alcohol (low-ABV) version?
Answer: To lighten things up, simply reduce the amount of Aperol or Campari and increase the soda water, or opt for a lower-alcohol sparkling wine. Some even use non-alcoholic sparkling options for a “zero-proof” spritz—just know the flavor profile will change. Think of it like using Jim Beam in a lighter highball: you get those essential flavors with less punch overall.
Q4: Do garnishes really make a difference in a spritz?
Answer: They sure do! An orange slice enhances Aperol’s sweet citrus, while a lemon twist brightens Campari’s deeper herbal notes. Venetian tradition includes a green olive, which adds a savory, briny complexity. The essential oils released by citrus peel—similar to the careful garnishing in classic cocktails—elevate every sip.
Q5: Is there a budget-friendly way to create a high-quality spritz at home?
Answer: Yes! Focus on buying quality Aperol or Campari and stretch your budget on the sparkling wine—aim for a good Brut Prosecco, but don’t break the bank. Use plenty of fresh, large ice cubes for dilution control, and grab affordable, classic garnishes like citrus or olives. You’ll get a sophisticated experience at home without the price tag of bar serves.
Q6: What food pairs best with Aperol and Campari spritzes?
Answer: Aperol pairs best with lighter bites: think fresh mozzarella, prosciutto and melon, or potato chips. Campari loves bolder flavors—aged cheeses, cured meats, or even fried snacks like arancini. These matches work the same way whiskey pairings (try Hibiki with aged cheese) balance boldness and subtlety; intensity should match between the drink and the food.
Q7: Can I substitute other bitters or aperitifs for Aperol or Campari?
Answer: Definitely. Venice’s Select Aperitivo sits between Aperol and Campari in bitterness and makes a great swap. For something earthy, Cynar (artichoke-based), or Luxardo Bitter Bianco (herbaceous but clear), offer complex variations—just adjust bitterness and sweetness as needed. It’s a great way to personalize your spritz, much like choosing Marker’s Mark for bourbon cocktails versus other brands.
Q8: How can I make my spritz extra bubbly and refreshing?
Answer: The key is in fresh, well-carbonated soda and properly chilled glasses. Use a dry Prosecco for tight bubbles and a newly opened bottle of soda water (brands like Fever-Tree stay crisp). Pack your glass with large ice cubes to slow melting and keep that fizz alive from first sip to last—just as you would with a crisp gin and tonic.
Q9: Should I choose Campari or Aperol for making classic cocktails outside of the Spritz?
Answer: It depends on the cocktail! Campari is essential for the Negroni, Boulevardier, and Americano because its intensity stands up to strong companion spirits (like Marker’s Mark in a Boulevardier). Aperol, with its softer edge, shines in lighter drinks like Paper Plane or Aperol Sour, and is friendlier for those easing into bitters.
Q10: What’s the best glassware for serving a spritz, and does it really matter?
Answer: The go-to is a large, stemmed wine glass—this shape leaves room for plenty of ice, allows aromatic garnishes to shine, and looks inviting. If you’re mixing a bolder, stronger Campari spritz, a rocks glass works well for a more concentrated experience. Proper glassware enhances presentation and enjoyment, just like serving top-shelf whiskey in a Glencairn amplifies its aroma and flavor.
