ORIGINAL SPRITZ
It is very easy to make at home. All you need is a bottle of Prosecco or, lacking that, dry white wine. From the basic recipe to different versions, choose the one that appeals to you most.
Invented in the Veneto region; the best are served in Venice, Padua, Verona and Vicenza. This is the traditional Venetian recipe.
Ingredients
3 parts Prosecco DOC or dry white wine if you’re out of Prosecco
2 parts Aperol
1 or 2 splashes ice-cold seltzer water or club soda
1 slice orange cut in half
Ice
Put a few ice cubes (no more than three or the Spritz will be watery) in a white wine glass or goblet. Add the Aperol and the Prosecco or white wine, a couple of splashes of seltzer water or club soda (if it’s very cold, you can use just one ice cube) and the halved orange slice. Stir quickly with a long-handled spoon or glass rod.
SPRITZ MILANESE STYLE
This calls for Campari in place of Aperol. If you ask for a Spritz in Milan, the bartender will promptly ask you, “Aperol or Campari?” Campari has a higher alcohol content and will make your Spritz more bitter and, shall we say, a little headier ... The recipe is from this historic Camparino bar in Milan’s Galleria Vittorio Emanuele.
Ingredients
5 parts Prosecco
2 parts ice-cold club soda (or tonic water if you like bitter flavors) 3 parts Campari
1 orange slice
Ice
Put a few ice cubes in a tall glass and then add the Prosecco, Campari, club soda and orange slice. Stir and serve immediately.
SPRITZ HUGO
Light and aromatic, it is a relatively recent drink (2005), but it’s still delicious. A mountain drink, it is a specialty of Alto Adige. Recipe by Roland Gruber, who has claimed its invention.
Ingredients
7 parts Prosecco
3 parts elderflower syrup
2 mint leaves
1 slice lemon or lime
Put two or three ice cubes in a white wine glass. Add the elderflower syrup, Prosecco (if you want a lighter drink, add a little ice-cold club soda), a couple of mint leaves and a slice of lemon or lime. Stir and serve immediately.
SPRITZ WITH BRAULIO
This aperitif is perfect before a rich dinner of grilled meat, game, cheese and polenta. This recipe comes from the bartender Ugo at the QC Hotel Bagni Nuovi in Bormio, a small mountain town where, even today, they still make Italy’s most famous amaro or bitter after-dinner drink, Braulio, which is used in this recipe.
Ingredients
3 parts chilled dry white wine
1 part Amaro Braulio
2 splashes seltzer water
1 orange slice
Ice
Pour the white wine and Amaro Braulio into a white wine glass (if you go to Italy or have a friend who’s traveling there, be sure to get a bottle, available at any supermarket). Add the seltzer water. Garnish with the orange slice and stir well. Serve immediately.
Source: huffpost.com
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