A Spritz is a slightly bitter, bubbly and refreshing drink that’s good all year round, but especially perfect for hot summer evenings as an aperitivo. And if you don’t know what I mean by ‘aperitivo,’ then you better plan a visit to Florence asap so that I can show you.
The Spritz comes from Veneto, Northern Italy and the original recipe calls for white wine and soda with any bitter such as Campari, or Aperol. There are lots of variations depending on how bitter or bubbly you prefer, but they’re all based around three basic ingredients: Wine or prosecco, a bitter apéritif (Aperol, Campari, Cynar, etc), and soda, seltzer, or sparkling water (I’ve even had it with a splash of gingerale)
My favorite variation is the Aperol Spritz. Aperol is a little less bitter than Campari, and the aperol spritz is made with Prosecco instead of white wine (usually, but you can have it whichever way you like). Give me a choice between still and fizzy and I’ll choose fizzy every time!
Aperol Spritz Recipe:
Fill a lowball glass or wine glass (I prefer the wine glass) with ice. Pour 2 parts Aperol, 3 parts Prosecco, and spritz the top with soda water. Mix gently and garnish with a slice or orange.
Bonus points: add a couple of blueberries and top with a few strips of lemon peel and a sprig of mint to make it even more refreshing!