You’ve probably noticed that I’ve mentioned the Italian drink Spritz about a million times since I’ve come back from Italy. I don’t even particularly like the drink, and yet it’s all I talk about.
Spritz is a wine-based cocktail that is usually served as an aperitif in northern Italy, especially in the Veneto region, so essentially, my back yard. It’s the cheapest drink you can get in a small town and the bars are always filled with men on their way home from work stopping off for a Spritz.
The main ingredient in a Spritz is Aperol, which, until recently, you could not get in BC liquor stores. This made the Spritz a very elusive drink amongst the family.
We didn’t really seriously look into satisfying our palates with a bitter pre dinner drink until Elisa came and talked about how much she missed Spritz. Next thing you know she has Italian friends bringing it in from Italy and everyone’s a buzz over the Spritz.
Just so happened that Mom used her connections at the BC Liquor Store and found out that their newest import was to be Aperol. A week later Mr. Ciavarro was on it, purchasing a bottle for our own drinking pleasure. Needless to say, we invited Elisa over to give us a tutorial on how to make the perfect Spritz.
Then you smile for the camera.
You add the orange slices, ice cubes, and one part sparkling water to a glass. We used San Pellegrino.
Next comes 1 part Prosecco.
Lastly, 1 part Aperol.
You can always fool around with the quantities of the liquids depending on how you like it. I perfer more Prosecco then Aperol because I only like a little bit of bitter flavour.
Remember, you can not have a Spritz with out lightly salted chips. They always come complimentary with your order.
Look at those happy Northern Italian (minus Chad) Spritz drinking faces!
Next time you have friends over for dinner, why not serve them a Spritz to start the night off (I promise they’ll think you are really classy)!