The 3:2:1 spritz formula makes a good drink, but it differs from that traditionally served in numerous bacari and osteria in Venice, where they take a tumbler-shaped glass (rather than goblet) and fill it with ice before using local white wine as their base, then adding a bittersweet liqueur (e.g. Select, Campari or Aperol) and finishing with a spritz of prosecco.
You can create just about any flavour of spritz by using different liqueurs and combinations of liqueurs, as is evident in the examples below.
