The Spritz: It’s All Built on Bubbles

Spritz culture is rooted in the cities and towns of Northern Italy.  The drink can be found at restaurants, cafes and even at the airport.

The Spritz is a wine-based cocktail commonly served as an aperitif (an alcoholic beverage served before the meal to stimulate appetite) in Northeast Italy. The drink is prepared with prosecco (Italian white) wine, a dash of some bitter liqueur such as Aperol, Campari, Cynar, or, especially in Venice, with Select. The glass is then topped off with sparkling mineral water. It is usually served over ice in a lowball glass and garnished with a slice of orange, or sometimes an olive, depending on the liqueur.

Thanks to the recent publication of a light-hearted book named “Spritz”, these drinks have become popular and American bars will serve them this summer.

American bartenders have taken the liberty of creating their own spritz concoctions.

At the Llama Inn in Williamsburg, Brooklyn, the bartender mixes gin, fino sherry, strawberry shrub, St. Germain elderflower liqueur, Peychaud’s bitters, Spanish sparkling wine and Perrier for the Señorita Spritz, a pretty pink concoction.

At Montana’s Trail House in Bushwick, Brooklyn, the owner piles Aperol, grapefruit juice and sparkling white wine atop a base of Mezcal with agave syrup.

Summertime is the perfect time for something light, refreshing and bubbly.  One bartender on the Lower East Side is quoted as saying, “Who doesn’t like something that feels like its dancing on your tongue?”

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