The Spritz was born in Veneto during the 1800s when visitors from the Hapsburg Empire would lighten the strong Italian wine from local taverns with a splash of water. The recipe has evolved over time to become more than just wine and water, but rather wine, bitters, and water. Today, the classic Italian cocktail is enjoyed throughout Italy as an aperitivo – a social drink before dinner time often paired with light bites such as tiny sandwiches and olives. The most popular Spritz recipe is made with Aperol.
But wait – what is Aperol?
Aperol is a traditional Italian Aperitivo that one can detect flavours of citrus and rhubarb infused with notes of herbs and roots. It is prepared according to a secret and original recipe that has remained unchanged since its birth in 1919. Unmistakable by its vibrant orange colour, Aperol gives the Spritz a cheerful glow but also a bright refreshing bittersweet taste.
Aperol Spritz Recipe
Recipe courtesy of Eataly
Yield: 2 cocktails
6 ounces Prosecco
4 ounces Aperol
splash of club soda
2 orange slices
Fill a large wine glass with ice.
Add 3 ounces of prosecco, followed by 2 ounces of Aperol in each glass. Pour in a splash of soda water.
Garnish each drink with an orange slice.