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Ruby Spritz

We offer you our own fresh and fruity variation, the RUBY SPRITZ.

Bartender Silvia Ghioni

Difficulty: easy

Difficulty: easy

Bartender Silvia Ghioni

Difficulty: easy

Difficulty: easy

In Italy, the Spritz varies not only in recipe, but also in name.

In Brescia, where still white wine and Bitter Campari are used instead of Prosecco, it is called Pirlo, while Spruzzato is the Piedmontese version that includes Vermouth, Seltz water, and ice.

In Trieste you can still find the original recipe with wine and sparkling water, while the Milanese Bianchin uses sparkling white wine and Bitter Campari.

Venice, like Brescia, makes the Spritz with still wine, but add Select, a bitter from the area.

A more modern and well-established version is the Hugo Spritz, where the bitter is replaced by an elderflower liqueur or syrup.

We offer you our own fresh and fruity variation, the RUBY SPRITZ.

Method

  1. 01 /

    Crush a piece of fresh ginger in a glass and fill with ice.

  2. 02 /

    Pour in the Aperol, sugar, pink grapefruit juice and top up with soda.

  3. 03 /

    Gently mix from bottom to top so as not to lose too much effervescence and garnish with a slice of grapefruit.

Ingredients

6 cl Aperol

9 cl Pink Grapefruit Juice

1 cl Sugar Syrup

1 piece of fresh ginger

Soda water

Slice of grapefruit to garnish

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