Lambrusco Spritz Recipe (2024)

I live in Italy, in the North, birthplace of the Spritz and the aperitivo all'italiana. The amaro for a Spritz amaro is Campari; others (Montenegro/Averna) are digestives for after dinner. The only other Spritz amaro here uses Select Spritz, a lot like Campari but a bit sweeter, that until recently you could only find in Veneto. Aperol for a Spritz Aperol. Three ingredients: Campari/Aperol, a sparkling white, and sparkling water. With either an orange slice or an olive. That's it. Fabulous!

Apparently you haven’t read this author’s takedown of the aperol spritz as a “bad drink.”

I'm coming back home to bologna from a shattered Rome left empty by tourists.. I'm glad to read the piece on Lambrusco on the NYT paper edition inspiring new ways I've never heard of drinking the wine my family used to produce in Sorbara. I'll try it.. Despite a suggestion coming from so far away.. The peasant used it also in a stranger way.. They poured Lambrusco in the tortellini broth during the summer to cool down the temperature and to speed eating. Maybe too distant from the Spritz.

Not all amari are alike. Experiment is key. Personally, I prefer the Montenegro from Bologna.

I think blood orange juice would taste good in this drink!

What about pomegranate? Or lime juice?

This was so very good. Refreshing for a hot Texas evening. And not sweet...which is a big plus in my book. I made a pitcher for me and mine and scaling up worked out just fine. The olives added nothing and i wouldn’t use them again...and that is the testimony of a sworn lover of olives.

You can parse the ingredients all you want, but this was delicious!

Used blood orange instead of grapefruit juice (but used grapefruit seltzer) and substituted Amaro Strega. Delicious for an afternoon pick-me-up. Like a drier, fresher sangria.

1oz aperol.5oz Campari4oz Lambrusco maglieri

To my taste, an Aperol Spritz, is not a patch on a Campari Spritz. Also, the colour! Good for your twenties and then grow out of.

Delicious drink. Even more so with a splash of olive brine in addition.

Loved this!! Was it a traditional spritz? No. Was it a delicious spritz? YES!! I used Amaro Meletti. And really...is there anything in the world that isn't better with Lambrusco?

This is excellent. Nonino works well.

This was so very good. Refreshing for a hot Texas evening. And not sweet...which is a big plus in my book. I made a pitcher for me and mine and scaling up worked out just fine. The olives added nothing and i wouldn’t use them again...and that is the testimony of a sworn lover of olives.

This is very refreshing. I used Averno.

I'm coming back home to bologna from a shattered Rome left empty by tourists.. I'm glad to read the piece on Lambrusco on the NYT paper edition inspiring new ways I've never heard of drinking the wine my family used to produce in Sorbara. I'll try it.. Despite a suggestion coming from so far away.. The peasant used it also in a stranger way.. They poured Lambrusco in the tortellini broth during the summer to cool down the temperature and to speed eating. Maybe too distant from the Spritz.

Any suggestions for substitutes for grapefruit? I take a statin and have to stay away from it

This sounds delightful however; those of us on cholesterol medication must avoid grapefruit. Is there an alternative juice that would be as compatible?

You can parse the ingredients all you want, but this was delicious!

I live in Italy, in the North, birthplace of the Spritz and the aperitivo all'italiana. The amaro for a Spritz amaro is Campari; others (Montenegro/Averna) are digestives for after dinner. The only other Spritz amaro here uses Select Spritz, a lot like Campari but a bit sweeter, that until recently you could only find in Veneto. Aperol for a Spritz Aperol. Three ingredients: Campari/Aperol, a sparkling white, and sparkling water. With either an orange slice or an olive. That's it. Fabulous!

Not all amari are alike. Experiment is key. Personally, I prefer the Montenegro from Bologna.