Definitely the most sipped Italian aperitif . But not only: now in the late afternoons or in the hours before lunch of any season, a fresh and refreshing Spritz is of world tradition!

Today the most accepted recipe calls for: a rock glass or a large wine glass, ice cubes, half a slice of orange or a slice of lemon. And pay attention to detail: the traditional method to mix this drink is to pour the ingredients in circular movements letting the liquids bind together spontaneously.

Ready to start preparing the spritz!

  • 3 parts of Prosecco DOC,
  • 2 parts of Aperol or Campari,
  • 1 part of soda.

Then serve the cocktail with chips, peanuts and other appetizers to taste.

When did the Spritz story come from?

Before Aperol, the Spritz had little to do with what we all used to drink before meals. We must take a step back, at the time of the Austro-Hungarian rule in the Republic of Venice, the so-called Most Serene Republic. It is from the 1800s, when arsenalotti, or naval workers, were granted a special afternoon treat: bread (or other cereals) and a wine-based drink lengthened with water. "Spritzen!" Exclaimed the Austrian soldiers and diplomats who, unable to bear the strong alcoholic strength of the Veneto wines, required to have a "splash" of sparkling water added to the glass.

As we know it, the Spritz was presumably born between the 1920s and 1930s between Padua and Venice. In fact, Aperol was presented for the first time only in 1919 at the Padua International Fair by the Barbieri brothers. From there, the "sprayed wine" was given an extra touch of color and taste: initially the addition of Aperol, a variant made official by the International Bartenders Association, with the name of "Venetian spritz", or Select, a version which, instead, the Venetian prerogative will remain over time; then also with Campari.

Some variations

However, each city in the Triveneto claims its own recipe and if in Padua sparkling white wine is used, in Venice they keep the oldest tradition by continuing to use still white wine. The same choice is made in Udine, where the barmen will surely use the Tocai wine and in Brescia where the Spritz is called Pirlo. The imagination also takes space for the other fundamental ingredients and the classic Aperol and Campari are replaced with bitters such as Vermouth, China Martini or Cynar. As for water, the Seltz seems to predominate over everything but it is absolutely not wrong to use carbonated water ... indeed!

Lately the trend is for a very valid alternative to the Spritz, called Hugo, perfect for the summer in terms of its fresh ingredients: the preparation involves the same procedures as the older brother but in place of the bitter a syrup of elderberry, decorated with a mint sprig and an apple wedge.

As for most cocktails that take their roots beyond the boundaries of origin, even for the Spritz recipe there is no limit to the imagination!

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