Country you go, Spritz you find: the variations of the Spritz that they drink in other cities
Spritz is a well-known and loved cocktail, so much so that there are countless variations: we tell you about the regional and city ones with local bitters.
In ninth place in the world ranking of the most drunk cocktails in the world drawn up by Drinks International magazine after interviewing 127 cocktail bars from 38 countries, is Spritz . “ Aperol Spritz – writes the magazine in the explanations – is now as popular as it was in the 1950s. Within 12 months it jumped from position 11 to 9 on the list, which is by no means little considering the numbers, given that we find 30% of the bars involved in the top ten.“. This recognition comes in a year that sees another important milestone for the cocktail. The Select, the bitter born in Venice and the basis of the Spritz lagoon declination, turns 100 years old. To strengthen the bond with the Doge’s city, Select brings production back to the streets and canals.
In fact, Ca ‘Select was born, which will be based in a former industrial laboratory in the Cannaregio district on an area of 650 square meters. In addition to hosting the heart of the maceration process of some herbs and spices that characterize the taste of the product, the project wanted to focus on the relationship with Venice and its inhabitants, creating an experiential space open to the city, with a tasting area, an event area for social and cultural initiatives and an exhibition area that will tell the story of Select in a multimedia and interactive way, so deeply intertwined with that of Venice.
The Spritz disciplinary
” The Spritz as we understand it – explains Federico Silvio Bellanca , marketing specialist in the beverage sector, organizer of the Florence Cocktail Week , co-author of the book Toscana da Bere and host of the Chiacchiere da Bar program on Wine TV – is more modern and is linked to use of bitters such as Select, Campari and Aperol. The historic Spritz was a lightened wine created by the Austrians. More accustomed to beer than wine, the soldiers, to dilute the high alcohol content of Venetian wines, would have diluted them with seltzer or sparkling water. This use would also be at the base of the name that derives from the Austrian German verb spritzen, which means precisely to spray“. The spritz, which was included in the IBA (International Bartender Association) Offical Drinks list in 2011, has a very specific disciplinary which provides for 90 ml of Prosecco, 60 ml of Aperol and a splash of soda .
The Pirlo, cousin of the Spritz
“ Before the IBA standardized the recipe – continues Bellanca – each city had its own Spritz made with different wines and bitters. Among the historical Spritz there is also the one with Cinar. The amaro al artichoke was born in Padua and in that territory characterizes the Spritz recipe. The Pirlo, on the other hand, is younger. This Spritz, which has nothing to do with the player and owes its name to the verb pirlare which in Brescia means “to fall”. The ingredients of Pirlo are still white wine in which Campari is “dropped”. The latter replaced a local amaro similar to Vermouth used to make poor quality wines more pleasant “.
The regional and city variants
Although IBA has fixed the Spritz recipe, there are more and more twists ( reinterpretations of the cocktail) that use, instead of Aperol, bitters made with local botanicals that contain the soul of the territory .
- Spritz Friulano . Spritz Friulano sees Bitter Fred Jerbis, obtained from 34 local botanists who create a fragrant and round bitter, mixed with sparkling Ribolla Gialla. Given the presence of the bubbles of Ribolla Gialla, soda is not used in Spritz Friulano.
- Tuscan Spritz . Spritz Toscano is made with Bitter Amaranto, produced in Livorno and winner of the International Spirits Award – ISW 2020. Bitter Amaranto is made with hydroalcoholic infusion of aromatic herbs, roots, flowers, saffron and citrus peel.
- Spritz Genovese . Il Genovese uses the UAU Bitter, created by the bartenders of the historic Gradisca Cafè in Genoa. It is a bitter with a remarkable alcoholic strength and a great aromatic persistence, albeit not invasive.
- Spritz Ligure . Spritz Ligure is made with Rosolio di Essentiae Lunae, produced according to an ancient recipe from the Cinque Terre, and with wines from the Lunae winery.
- Sardinian Spritz . Il Sardo uses Porphyry Aperitif from the “Isola delle Pietre” line and local wine. This bitter takes its name from the red rocks of Arbatax and contains island plants such as Siniscola pompia, juniper berries, bitter orange infusions, wild pear and artichoke.
- Spritz Milanese . The Milanese Spritz is made with the brand new Bitter Fusetti launched by the legendary bartender Flavio Angiollilo. The name comes from via Fusetti in Milan, in the Navigli area. In the spice bouquet there are gentian, rhubarb, cinchona and, as a special ingredient, the tropical plant quassia, in addition to the sour notes of bitter orange and chinotto.
- Spritz Modenese . Modenese has Vermouth Giusti as its main ingredient. Produced in Turin in the historic Quaglia distillery, Vermouth Giusti is a special reserve of Red Vermouth of Turin that ages for more than 4 months in barriques in which the balsamic vinegar rested for over twenty years. In Vermouth Giusti the selection of white and red wines, including the native Lambrusco which gives an interesting acid note, is flavored with 19 botanicals and sweetened with a part of Saba, the cooked grape must. The Modena style spritz mixes Vermouth Giusti with Bitter Campari and, instead of Prosecco, uses Lambrusco di Sorbara.
- Spritz del Garda : made with Sirene Bitter. Its botanicals mix sweet notes such as dog rose and orange blossom with bitter notes of cinchona and gentian. It has a lively and persistent flavor, the finish is long and taut that oscillates from the pungency of ginger to the sweetness of Bourbon vanilla.