If you’ve opened a drinks menu in the last few years, you’ve probably noticed something: the spritz is everywhere. From Italian restaurants and rooftop bars to casual pubs and wedding venues, spritz cocktails have gone from a European holiday staple to one of the most iconic drinks in modern hospitality.
But what is a spritz exactly? And why has it taken over drink menus across New Zealand and the world? Let’s break it down.
Where the Spritz Comes From
The spritz (or spritz veneziano) is an Italian creation with roots in the northern regions of Veneto and Friuli. In the 1800s, visitors from the Austro-Hungarian Empire found local Italian wines too strong and began “spritzing” them with a splash of water to lighten the alcohol.
Over time, that simple habit evolved. Sparkling wine replaced still wine, bitter liqueurs were added, and soda water gave it a refreshing finish. The modern version — most famously the Aperol Spritz — became a symbol of the Italian aperitivo: slow afternoons, good company, and ease over effort.
Today, the formula is the same:
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A bubbly base (usually Prosecco)
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A bitter or floral liqueur
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A splash of soda
Effortless, refreshing, and always photogenic.
Why Spritz Cocktails Are Suddenly Everywhere
1. They’re perfect for warm climates
New Zealand summers are made for spritzes. Light, bright, and not too boozy, they’re ideal for outdoor dining, beach days, or a late-afternoon drink when the sun is still high.
2. They’re low alcohol — by design
Modern drinking trends are shifting toward moderation, flavour, and long-session enjoyment. Spritz cocktails naturally sit in the low-ABV category, making them appealing for long lunches, weddings, and events where people want a drink that doesn’t hit too hard.
3. They’re simple for bars to make consistently
A spritz is:
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Fast to prepare
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Easy to batch
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Hard to mess up
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Visually appealing
For busy venues, that’s gold. And with cocktail queues getting longer in peak summer, spritzes help bars serve more people quickly without compromising the experience.
4. They look great — and that matters
The modern spritz thrives in the age of Instagram. Bright colours, large glasses, lots of ice, fresh garnishes — it’s a drink that photographs beautifully and instantly signals a good time.
5. The flavour variations are endless
Venues love spritzes because they’re incredibly adaptable. Beyond the classic Aperol Spritz, menus now include:
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Limoncello Spritz
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Hugo (elderflower + mint)
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Campari Spritz
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Rosé Spritz
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Non-alcoholic spritzes
One basic technique, endless signature options.
A Drink That Matches the Kiwi Lifestyle
New Zealanders have fully embraced the spritz for the same reason Italians did: it’s relaxed, unfussy, and perfect for socialising. It fits naturally with:
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garden parties
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backyard BBQs
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weddings
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long lunches
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summer evenings on the deck
It’s refreshing without being heavy, stylish without trying too hard — and just feels right in warm weather.
Why You’ll Keep Seeing It on Menus
The spritz isn’t a passing trend. It’s become a category of its own, sitting proudly next to classics like the Mojito, Negroni, and Margarita. Bars love it, customers love it, and it adapts easily to seasonal flavours.
Its popularity comes down to a simple formula:
Easy to make + easy to drink + easy to enjoy.
As long as people want drinks that are refreshing, light, and great for sharing, the spritz will stay a menu favourite — both in Italy and here in Aotearoa.