Spritz is a refreshing drink that is
commonly served in the northern part of Italy, especially in Venice, which had
influence from the Austrian Empire. Many Venetian towns had their own specific version of this drink. In the
last decade, the Aperol Spritz with Prosecco has become the most popular
type served in Italy. To date, this drink is hardly known in the United States.
The Spritz cocktail is drunk all day in
Italy in their caffe shops, ostari, and in bakeries. Because this drink is
low in alcohol, it is a great way to start your meal, as it is a digestive
drink that whets the appetite. In Venice, it is simply called a “spreetz.” Making the Aperol Spritz is very easy to
make, and it is also worth experiments with to determine proportions that suit your taste.
Photos were taken by my daughter, Nancy Hartman, on her Italian
vacation in 2010. Check out her
Italian Spritz Recipe - Aperol Spritz Recipe
Beverage and Cocktails
Yields: 1 serving
Prep time: 5 min
Ice Cubes (approximately 3 or 4 ice cubes)
2 to 3 ounces Prosecco or any sparkling wine
1 1/2 ounces Aperol*
Splash of soda water, sparkling water, mineral water, or Club Soda
Orange wedge or slice
Green Olive (optional)
* Aperol is an Italian orange
liqueur. It has become Italy’s most popular light spirit. Aperol Spritz
is one of the lightest cocktails in the world having only 7 to 8% alcohol by volume
Fill a glass (highball glass or white wine glass) 1/4 full with ice cubes (you want to chill the drink and not water it
down). Pour in the Prosecco and then top with Aperol. Add the soda water. Stir gently until mixed.
Garnish with an orange slice (either add slice of orange, twisting to release some juice and placing in the glass or
simply use orange slice as garnish). Some places add a green olive (your choice).
Makes 1 serving.