In Italy, a "Spritz" is the quintessential aperitivo, and while the Aperol Spritz (bright orange and sweet) is the most famous globally, there are several other standard variations you should know. The Campari Spritz is its bolder, redder cousin, offering a much more bitter and herbal profile that is popular in Milan. For a true Venetian experience, you should order a Select Spritz; Select is a ruby-red liqueur born in Venice in 1920 that strikes a perfect balance between the sweetness of Aperol and the bitterness of Campari, traditionally garnished with a large green olive. If you prefer something light and floral, the Hugo Spritz (originating in South Tyrol) is made with elderflower syrup, prosecco, soda, and fresh mint leaves. In the south, particularly along the Amalfi Coast, the Limoncello Spritz is the go-to refreshing choice. Most spritzes follow the classic "3-2-1" ratio: three parts Prosecco, two parts bitter liqueur, and one splash of soda water, served over ice in a large wine glass. Ordering any of these with a side of local olives and potato chips is the "gold standard" for an authentic Italian evening.