Campari Spritz

Drop the Campari to 40 ml and push the soda to 60, which lengthens the drink without making it taste watered. An orange slice squeezed in helps more than you'd expect. If it still doesn't land, Select or Aperol in the same measure keeps the shape with half the bite.

It does. Ice, then prosecco, then Campari, then a splash of soda. Campari is dense and finds its own way down through the wine, mixing the drink for you. Pour it first and you get a red puddle under a pale top that needs stirring, and stirring costs bubbles.

Extra dry is the traditional pick and it's the sweeter of the two, which sounds backwards but that's prosecco labeling for you. It rounds Campari's edge off. Brut keeps the drink sharper and drier. Taste the bottle on its own first and decide from there.

Close relatives, not the same drink. A Sbagliato is Campari and sweet vermouth topped with sparkling wine and no soda, served short, so it comes out richer and more bittersweet. The spritz has no vermouth and a lot more liquid, which is why you can drink one before dinner and still want dinner.

Roughly double. Campari sits around 25 percent against Aperol's 11, and this build pours 60 ml of it. With the prosecco added, the finished glass lands nearer a large glass of wine than the light thing an Aperol Spritz is. Plan the second one accordingly.

A classic Campari Spritz calls for 60 ml (2 oz) Campari, 90 ml (3 oz) Prosecco, 30 ml (1 oz) Soda water. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A Campari Spritz is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.