Nadia George
May 02, 2024
The Spritz originates from northern Italy, in particular the area around Venice and the Veneto region. Here, it's pronounced ‘Spriss’.
It originated around the end of the 19 century, when Venice still belonged to the Austrian Empire. The Austrian soldiers spent time in taverns and drank the local wines. Since they were more used to drinking beers, they often diluted the wines with water to achieve a similar alcohol content.
In Venice, when describing the recipe of the Spritz, most bartenders use words like “splash” instead of giving specific measurements. Then finally in the 2010s, Davide Campari, owner of Campari, Aperol, Cynar and other popular liqueurs, offered proportions of 3:2:1.
Aperol Spritz is slightly sweet, refreshing, energising. It uses orange bitter liqueur, prosecco, sparkling wine and soda water
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It is a chilled Bellini with a refreshing twist and it uses prosecco sparkling wine, peach puree, lemon juice, peach schnapps, soda water.