This sweet and bubbly concoction originated in Venice when it was a part of the Austrian Empire, way back in the 1800s. The Spritz was initially created as a means of making the alcohol content lower in strong white wines; water was added to the wine, and eventually sparkling water was added to white wine (once carbonated drinks were created). As time went on, the Spritz evolved to become something much different than before.
Immediately following World War I, Aperol liquor became popular all over Italy, especially with young adults active in their social lives. Between 1950 and 1960, the recipe for an Aperol Spritz was born and the first television commercial promoting the Spritz was created. Between 1980 and 1990, the Spritz began to take off and became increasingly popular throughout Europe. The largest influx of popularity for the Spritz was between 2000-2008; both Campari and Aperol teamed up to promote a strong advertising campaign for the drink and it became widely known internationally.
The highly popular cocktail is now the most popular drink in Italy as an aperitif, during apertivo (i.e., appetizers), or at almost any hour of the day, for that matter (morning, noon, and night). The distinctly orange, bubbly concoction can be spotted on just about any tabletop when dining out at restaurants or bars, usually accompanied by some sort of snack.
Choose Aperol liquor if you like a milder and sweeter orange taste, lighter inalcohol.
Choose Campari liquor if you like a bitter, stronger taste, higher in alcohol.
Serve Spritzes with snacks or appetizers of your choice.
1 orange, sliced
3 parts Prosecco
2 parts Aperol or Campari
1 part soda water
Fill glassware of your choice (typically a large wine glass or a low ball glass) with ice, approximately 3/4 full. Add an orange slice.
Fill the glass with three parts prosecco followed by two parts Aperol or Campari and finish off with one part soda water.
You may also garnish your Spritz with a green olive.
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