Spritz: 7 variations not to be missed
Spritz: 7 variations not to be missed
It’s easy to say Spritz, how many have you tasted, you know that there are 7 variants: come and find out what they are.
A third of sparkling white wine, a third of bitters and a third of sparkling water: this is how one of the most popular and well-known cocktails is born, the Spritz . Synonymous with aperitif – and not only – this drink has now lost the aura of authenticity that saw it as a protagonist since the mid-19th century of revelry and wildness under the Austro-Hungarian rule. The rapid rise of Spritz from Veneto to all regions of the boot has made it one of the most revisited long drinks ever. And to think that the original recipe can be said to have been born by chance, when the Austrians to lengthen the wine making it less alcoholic began to add soda water , that is a particularly carbonated water that was literally sprinkled to waterthe cocktail: hence the German name spritzen which means to sprinkle.
But with the passing of the centuries, the presentiment of having a drink with great potential in one’s hands became certainty to the point of giving rise to more or less known and more or less improvised reinterpretations . Depending on the region you are in, or even the place within the same city, ordering a simple Spritz can turn out to be an experience that is never the same. If you are in Treviso , for example, you will find prosecco and Aperol or Campari red with a slice of orange or olive; in Venice, on the other hand, the wine is still and the Select or Cynar is used. And again, in Udine the recipe includes Tocai Friulano, Aperol or Campari and a lemon peel, while in Triestethe Austro-Hungarian tradition still resists with wine and sparkling water. So here are the 7 variations of Spritz not to be missed: what are you waiting to toast?
- Bitter Spritz. The substitution of Campari for the classic Aperol gives this version a more bitter and persistent aftertaste. For the rest, the procedure and the proportions to follow are the same: in a tumbler or in a glass, pour the wine, add the bitter and complete with sparkling water. Decorate with an orange slice and serve with ice.
- Spritz Select. Known by some as the real Venetian Spritz, this variant rather than being a real reinterpretation beats the traditional recipe. The only difference is the addition of the Select instead of the bitter. It is a bright red citrus liqueur with an extremely sweet taste, enhanced by the combination of slices of orange or lemon.
- Cynar Spritz. A complex Spritz, almost for meditation. The aromatic notes of the artichoke bitter make it less jaunty than the classic cocktail, but at the same time not as citrusy as the Spritz Select. Cynar Spritz therefore represents a pleasant middle ground, in which the bitter-sweet component of the artichoke goes well with the freshness of a good white wine.
- The Pirlo. In Brescia the Spritz takes on extravagant names. Try to order a Spritz and you will need this curious and original reinterpretation – now known almost everywhere – based on still white wine, bitters and sparkling water. All presented in a spectacular balloon glass with an orange slice.
- White spritz with lemon. A recipe very similar to that of Pirlo, but without bitters. The crystalline color will make you think you are drinking a simple soda, but at the first sip you will be overwhelmed by an unexpected surprise. A perfect mix of still white wine, soda and lemon juice perfect for all tastes, even for those who do not like excessive alcoholic levels.
- Non-alcoholic spritz. Ordering a non-alcoholic Spritz might have the same effect as a decaf American, but you’ll have to change your mind. Light and thirst-quenching, to be ordered more than once without too many feelings of guilt, the non-alcoholic Spritz is prepared by mixing two parts of orange juice or exotic fruit with one part of non-alcoholic bitter and one part of soda.
- Mexican spritz. For an exotic and different version of the usual, try this version of Spritz: in a cocktail glass mix agave syrup, Vermouth, Cointreau and prosecco, and of course accompany it all with tacos and guacamole.