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Spritz

>A symbol of the Italian aperitivo, the Spritz, very easy to prepare and with its unmistakeable colour, is loved by many also because it has a low alcohol content.

Bartender Silvia Ghioni

Difficulty: easy

Difficulty: easy

Bartender Silvia Ghioni

Difficulty: easy

Difficulty: easy

The origin of the Spritz can be traced back to the First World War during the period of Austrian domination in Veneto.

In fact, the troops of the Austrian Empire could not bear the high alcohol content of local wines and used to ask the hosts to add a little water to their glasses, and exclaim: “Spritzen!”

In 1919, the Barbieri Company produced an aperitif destined to make history: Aperol, which was introduced in the Spritz to push the consumption of the new product.

A further evolution that led the Spritz to be what we consume today was the use of a sparkling wine from the Conegliano area: Prosecco, which replaced the still white wine, giving the cocktail greater effervescence.

A symbol of the Italian aperitivo, the Spritz, very easy to prepare and with its unmistakeable colour, is loved by many also because it has a low alcohol content.

Method

  1. 01 /

    Fill a large glass with ice.

  2. 02 /

    Pour in the Aperol, Prosecco 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 orange.

Ingredients

6 cl Aperol

9 cl Prosecco

Soda water

Slice of orange to garnish

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