History Of The Spritz.
The Spritz originated in the Veneto region of Italy in the mid-19th century. After the Napoleonic Wars (1803 to 1815), the Veneto region was annexed by the Austrian Empire, which it stayed with till it joined the Kingdom of Italy in 1866. During the annexation, Austrian soldiers occupied the region and found the local wine too alcohol for their liking. The soldiers would add a splash of water to bring the ABV down to levels more similar to beer. Wine served this way was referred to as a spritz, the german word for a splash. Eventually, wines would be spritzed with soda water and even Prosecco. The spritz cocktail structure is always:
- 2 oz (60 mLs) wine or apperitif
- 1 oz (30 mLs) soda water
- 3 oz (90 mls) prosecco
As you can see, there can be many different kinds of spritz cocktails. Any wine or aperitif can be used as the base. When ordering in English, the base is mentioned before the word spritz. A spritz with Aperol is an Aperol Spritz, or one with Cynar is Cynar Spritz, Campari Spritz, Pinot Grigio Spritz, Chardonnay Spritz, etc. If ordering in Italy, reverse it and say the base after the word spritz.
What Does The Aperol Spritz Taste Like?
The Aperol Spritz is a wonderfully refreshing and flavorful drink. The mild herbal and medicinal flavors of the Aperol blend wonderfully with the prosecco, and the soda water cuts the strength just enough not to make the drink feel boozy.
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Aperol Spritz
Course: DrinksCuisine: Italian1
servings267
kcal8%
3
minutesLearn how to make a classic Spritz.
Ingredients
2 oz Aperol
1 oz Soda Water
3 oz Sparkling Wine
Directions
- Simply combine the ingredients in the serving glass with ice.
Notes
- Tools Used: Jigger, Bar Spoon
- Serving Glass: Lowball Glass or Champagne Flute
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