Spritz is a simple cocktail that has a really interesting story about its birth. You must know that this drink was born as a drinking method of the Austrians.
It was they during the occupation of Veneto and Friuli during the First World War, not being used to the consumption of wine but of beer, they began to lengthen the first one with soda to make it lighter.
Initially, in fact, the spritz was composed of only two ingredients, wine and water and the recipe would be very similar to what we know today as a white or smooth spritz. Later, bitters began to be added as a third ingredient, then to follow the ice and fruit as a garnish.
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INGREDIENTS FOR THE WHITE SPRITZ
- 45 ml prosecco or another dry sparkling wine
- Soda tops
- SEAL: lemon slice
- ICE: cubes
TOOLS REQUIRED
- GLASS: Tumbler basso
- Barspoon
- Jigger
PREPARATION
As you could see a little while ago I specified a low tumbler as a glass instead of a wine glass as this drink is born in the first type of glass.
Start by taking the tumbler, fill it with ice and mix it with the barspoon to cool the glass, then drain the water that has formed.
For the spritz, start by pouring the wine, then in the same way complete by filling the glass with soda and finally garnish with the previously obtained lemon slice.
INGREDIENTS FOR THE APEROL SPRITZ
- 40 ml Aperol or your favorite bitter
- 40 ml Prosecco or another dry sparkling wine
- Soda tops
- ICE: cubes
- SEAL: slice of orange or lemon based on the bitter you use or your taste
The necessary tools are the same as the previous ones, so as before, cool the glass. Vera inside after having drained the water the bitter, the wine and finally complete with soda. Garnish with fruit and the spritz will be ready. Salute!
