Image source SpritzlandiaSpritz is a simple drink, whose roots date back to the Austrian occupation of northeastern Italy; Austrian incumbents of the Veneto and Friuli-Venezia Giulia regions regarded wine as too strong a drink and in an attempt to lighten it, diluted it with water. The battling local Veneto folk, in order to restore some vivacity back to the beverage, responded by adding liquor to the new Hapsburgic solution. That’s how Spritz was first invented and how it got its Austrian name, which roughly translates to injection/addition.
Image copyright Nan McElroyThe orange-hued alcoholic beverage native to lagunar lands - but now commonly enjoyed all over northern Italy, including the regions of Emilia Romagna and Lombardia - is commonly also named Spriss, Spriz or Sprisseto. I have worked and lived some portions of my professional life on the road in northern Italy and I have compiled a Spritz Tour Catalog of choice bars and cafes where I have enjoyed the best Spritz in Italy.
Among them Padova's consolidated Spritz shrine in Piazza delle Erbe and the Padova Ghetto; or Campo Santa Margherita in Venice; Porta San Tommaso in Treviso; the area around Piazza Matteotti in Udine; Piazza delle Erbe in Verona; Piazza dei Signori in Vicenza; the lighthouse beach and numerous cafes along Via Bafile in Jesolo Lido; the gorgeous Piazza Unità d'Italia in Trieste; at the Bar Roma in San Donà di Piave; Piazza Libertà in Bassano del Grappa; Piazza Giorgione in Castelfranco Veneto; beneath the Loggia dei Grani in Montebelluna; Asolo's Caffè Centrale; in the chic locales that dot Corso Italia in Cortina d'Ampezzo; Piazza Cima in Conegliano Veneto. Or in my beloved Chioggia, where traditionally Spritz is enjoyed in osterie along the snaking canals, paired with spit roasted fish called "scòta deo", which means 'finger-burning'.
There is no unambiguous composition for Spritz, rather city variations on the local barman's own whim. A common denominator in the varieties offered is however the presence of dry white wine and sparkling water or seltzer/club soda, whose quantities have to at least be 40% to 30%; the remaining 30% can be completed by a myriad of alcoholic alternatives; granted their mixture maintain the drink's signature bright orange color. Alcoholic grading is therefore variable, but should not exceed 15°. Here's how I like to make Spritz.
40% dry white wine
30% soda water
30% Aperol bitter
Some make Spritz with Campari instead of Aperol, a bit too bitter for my happy hour palate. I prefer classic Aperol, which gives the drink a sweeter yet peppery taste. This brand produces a new popular ready-made mix called Aperol Spritz.
But I rather like to make it myself and serve it on the rocks with an orange wedge, accompanied by frittata squares, fried polpette meatballs, artichoke heels, polenta sticks, and other cicchetti-like goodies.
I love cocktail hour, don't you?
There is no unambiguous composition for Spritz, rather city variations on the local barman's own whim. A common denominator in the varieties offered is however the presence of dry white wine and sparkling water or seltzer/club soda, whose quantities have to at least be 40% to 30%; the remaining 30% can be completed by a myriad of alcoholic alternatives; granted their mixture maintain the drink's signature bright orange color. Alcoholic grading is therefore variable, but should not exceed 15°. Here's how I like to make Spritz.
40% dry white wine
30% soda water
30% Aperol bitter
Some make Spritz with Campari instead of Aperol, a bit too bitter for my happy hour palate. I prefer classic Aperol, which gives the drink a sweeter yet peppery taste. This brand produces a new popular ready-made mix called Aperol Spritz.
But I rather like to make it myself and serve it on the rocks with an orange wedge, accompanied by frittata squares, fried polpette meatballs, artichoke heels, polenta sticks, and other cicchetti-like goodies.
I love cocktail hour, don't you?
