welcome!

When people come into my house, I like to put a drink in their hands straight away. This is a brand new to me drink and so freaking delicious. It comes from the book Spritz by Talia Baiocchi and Leslie Parisea. Simple as anything, low in alcohol, and a great way to enjoy the afternoon as it dips into evening.

The olive sounds wrong but is the thing that turns this drink from good to great. As you sip, you are first hit with the briny smell of the olive and transported to the sea. Save that olive for the end of your drink. Eating the olive gives you a punch of salt that tops off the sweetness of the drink in the most weak-kneed/moan-inducing sort of way.

Venetian Spritz

“Use a glass, rocks, or wine glass. Garnish with olive and orange half-wheel.

The spritz that launched a thousand spritzes, the Venetian Spritz is made with a range of bitter liqueurs, including the ubiquitous Aperol from Padua and the more locally beloved Select (thought to be the original bitter used in the Venetian Spritz). Always garnished with a skewered olive and a slice of citrus, this style of spritz is the most widely recognized classic and the standard-bearer of spritz living across Italy.

Ingredients

2 oz bitter liqueur (see note)
3 to 4 oz prosecco
2 oz soda water

Method

Build the ingredients in a rocks or wine glass, over ice, and add the garnish.

Note

Aperol is the most widely available bitter liqueur; it is also the sweetest. If you prefer a more bracingly bitter spritz, try splitting Aperol with Campari (one to one). And if you can find them, Contratto Aperitif, Contratto Bitter, Mauro Vergano Americano, and Cappelletti Aperitivo Americano are four aperitivo bitters we find ourselves returning to over and over again in this classic formula.”

from Spritz

 

Have you tried it? Do you like it?