The warm weather will soon return, hopefully bringing the chance to get together again. Fingers crossed that we are finally free of that dreadful virus! Why not prepare a Spritz for 10 people?
Even though I don't think the Campari Spritz is the original Spritz (for that, see my article where I explain that the Spritz is probably originated in Padua (in French)), it's a well-known variation. And then Campari being the king of Italian aperitifs (in French), it was inevitable that I would propose a Campari Spritz recipe. After a recipe with Aperol and one with Cynar, it was by far the least of things.
Campari Spritz for 10 people (1L)
Ingredients
- 30 cl Campari
- 30 cl sparkling water
- 30 cl prosecco
- 5 cl simple syrup optional
- oranges for garnish
Equipment
- punch bowl
- punch ladle
- wine glass
Instructions
- Add the Campari and sparkling water to the punch bowl.
- Carefully pour in the prosecco just before serving, otherwise the bubbles will escape and your Spritz will be flat.
- If your guests are particularly sensitive to bitterness, you can add the simple syrup.
- Cover with ice cubes.
- Serve in glasses and garnish with orange.
Video
Make a litre of Spritz at home or buy it ready-made?
In the market, you can now find pre-made Spritz in 75 cl bottles. To be honest, I can't honestly say it's less good than a homemade Spritz, simply because I've never bought one.
But it's so easy to make, and since the preparation of a Spritz is also part of the ritual, I think I'll never buy it. Unlike some ready-made cocktails you can find in stores (Mojito or Gin Fizz), the ingredients for a Spritz allow you to sell it in this format without any loss in quality.
If you've tried making these types of preparations, don't hesitate to share your feedback in the comments. In the meantime, making 1L of Spritz isn't exactly a walk in the park, so I invite you to make it yourself!
