Campari Spritz

Ingredients

• 12 oz (360ml) Campari liqueur (3 oz per serving)
• 24 oz (720ml) chilled Prosecco DOC, such as Valdobbiadene (6 oz per serving)
• 8 oz (240ml) chilled sparkling water or club soda (2 oz per serving)
• 1 large navel orange, sliced into 8 round wheels
• 16 large ice cubes
• 4 fresh green olives on cocktail picks (optional garnish)

Instructions

1. Fill four large wine glasses or stemless goblets generously with ice cubes, using about 4 ice cubes per glass to keep the drink well chilled without excessive dilution.
2. Pour 3 oz (90ml) of Campari liqueur directly over the ice in each glass, allowing it to settle at the bottom briefly.
3. Slowly pour 6 oz (180ml) of chilled Prosecco into each glass, tilting the glass slightly and pouring along the side to preserve the bubbles and carbonation.
4. Add 2 oz (60ml) of chilled sparkling water or club soda to each glass to lighten the drink and extend the spritz character.
5. Gently stir each drink once or twice with a long bar spoon using a slow lifting motion to combine the layers without losing carbonation.
6. Garnish each glass with two orange wheel slices placed on the rim or dropped into the glass, and optionally add a green olive on a cocktail pick resting across the top of the glass.
7. Serve immediately while cold and effervescent, ideally alongside light Italian appetizers such as bruschetta, olives, or salumi.
8. For a non-alcoholic variation, replace the Campari with 3 oz of a non-alcoholic bitter aperitivo such as Lyre's Italian Orange or Crodino, and replace the Prosecco with chilled non-alcoholic sparkling wine or extra sparkling water with a squeeze of fresh blood orange juice for color and bitterness.