The Retro Spritz history is fascinating, and it doesn’t start in a glamorous bar, but rather on a battlefield. Long before the Spritz became the neon-hued darling of 1950s Italian cinema, it had an Austro-Hungarian spritzen origin. In the 19th century, soldiers stationed in the Veneto region found the local wines a bit too potent. Their solution? A splash of water to “stretch” the wine.

I first fell in love with the Spritz while scouring vintage 1950s Italian tourism posters. There’s a specific mid-century elegance to a drink that feels both sophisticated and utterly relaxed, much like the great American supper clubs I’ve studied. By the time the 1950s rolled around, the “cocktail hour” had become a mandatory social ritual—and 1950s cocktail recipes began to flourish. This was the era when the Spritz transformed from a soldier’s ration into the jet-set’s favorite aperitivo.

The Secret Spritz 3-2-1 Ratio

While modern versions of this drink often lean into being overly sweet or haphazardly thrown together, I’m an advocate for what I call the “historical balance.” Every region has its version, but the gold standard remains the Spritz 3-2-1 ratio: three parts Prosecco, two parts bitter liqueur, and one part soda water.

This formula isn’t just about flavor; it’s about the architecture of the drink. When you’re looking for the classic for a reason build, the soda water provides the “bite” that honors the original technique. When you see that sunset-orange glow in a vintage-style goblet, you’re looking at true Americana—or rather, true Italiana—right here in your own kitchen.

The Technique: The Gentle Lift

Here’s what the old-timers knew: carbonation is a fragile thing. If you stir a Spritz like you’re mixing chocolate milk at a diner counter, you’ll lose the very effervescence that makes it special.

Instead, we use a technique I call the “Gentle Lift.” Once you’ve built your drink in the glass, take a long-handled bar spoon and slide it down the side of the glass to the bottom. With one fluid motion, pull the heavier liqueur upward through the Prosecco. This single “lift” integrates the flavors perfectly without “bruising” the bubbles.

Classic Italian Aperitivo: Serving with Style

In the Midwest, we call a meal a meal, but in Italy, they call the pre-dinner hour l’aperitivo. To do this right, you have to consider the surroundings. I always recommend serving this drink with a side of salty potato chips and some bright green Castelvetrano olives for that authentic Venetian style.

The salt from the snacks interacts with the botanical bitterness of the liqueur (whether you choose the citrusy Aperol or the more herbal, Venetian-style Select) to create a flavor profile that is absolutely addictive. This drink reminds me of an era when hospitality was an art form. It’s about taking a moment to slow down, watch the bubbles rise, and appreciate the history of Aperol Spritz and its cousins—a classic that has been perfected over nearly two centuries.