Venetian Spritz drink

Venetian Spritz drink

Who does not know, has never drunk a Spritz?

Venetian Spritz drink

Protagonist of the aperitif, it is the most famous alcoholic drink in Italy together with Negroni!

In 2011, the Aperol Spritz was included among the official cocktails of the IBA, the International Bartender’s Association, its origin dates back to 1800 when in the Lombardy-Venetia Kingdom the Austrian troops used to lengthen the local wines, for them too alcoholic, with a splash of sparkling water.

VENETIAN SPRITZ

Its name derives from spritzen, the German verb describing this gesture… when, in the middle of the last century, Spritz meets Aperol, the marriage is made!

The recipe includes Aperol, prosecco and soda but it is also very common the variant with Campari.

The doses of a perfect spritz: ⅓ of wine

Sparkling water or soda water ⅓ of Aperol liqueur

A slice of citrus fruit (lemon or orange) and an olive are a must.

In Venice the spritz has several variants, each with a different flavor and alcohol content.

White spritz, the original one made of white wine and sparkling water only

Spritz al Select

Spritz al Select, typical Venetian intense red with a dry and bitter taste

Spritz al Campari, the most alcoholic of all the combinations, dark red color for those who love strong flavors

List of all the versions (or almost) that you can ask to taste in Venice Historical Center

Spritz with Select. It is said to be the true Venetian spritz. Select, in fact, was born in Murano in 1920. Purists prepare it this way: ⅓ wine (or prosecco), ⅓ Select and ⅓ soda. It should be served in a low (rock) glass or in goblets that should be filled with ice beforehand. A slice of orange can be added as a finishing touch.

Spritz with Campari. When you order a spritz in Venice the classic question is “With Campari or Aperol?” The spritz with Campari, with its bright red color, makes for very summer evenings outside the bacari “ciacolare” (chatting). An unwritten but shared rule wants the recipe to be as follows: rock glass or goblet, ice to pour before anything, ⅓ white wine (or prosecco), ⅓ Campari and ⅓ soda.

Slice of orange as garnish.

Spritz with Aperol.

The other great classic of Venetian evenings is the spritz with Aperol, which gives the cocktail an orange color, in tone with the summer sunsets you can see by the sea. How to prepare the perfect Spritz with Aperol?

This is how: ice always to be put beforehand, ⅓ of white wine (or prosecco), ⅓ Aperol, ⅓ soda and the slice of orange

Spritz with Cynar.

It has a brown color that can be confused with Coca-Cola, but no, it is the famous artichoke-based bitter Cynar and with it you can prepare tasty (and bitterish) spritzes. How? Like this: ⅓ wine (or prosecco), ⅓ Cynar, ⅓ soda, rock glass (rarely goblet), ice and lemon slice.

Spritz Hugo.

This might be heresy to some, but we assure you that spritz with elderberry is really good. How to prepare “Hugo”? Glass with ice first and this time goblet, but rock glass is also allowed, ⅓ prosecco, ⅓ elderberry syrup, ⅓ soda, green apple slice and mint garnish.