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
Method
- 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
Method
- Put a few ice cubes in a tall glass.
- 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
Method
- 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.
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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
Method
- 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.
Check out these wonderful Wine Glasses perfect for these Prosecco Cocktails!
Source: huffpost.com
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