Celebrate the day with a refreshing Italian Cocktail— a bubbly, Campari spritz!
Here’s a glass especially made to say cin-cin.
This classic spritz cocktail is a refreshing aperitif that will take you straight to an Italian piazza at dusk.
The recipe for the Spritz cocktail is the one perfected in the Veneto, made with white wine, bitters and soda water.
Of all Italian cocktails, this pretty refresher just be my very favorite.
I made this version with a splash of prosecco for an all-in-one drink that feels especially celebratory.
I became smitten with the cookbook Polpo: A Venetian Cookbook of Sorts. from the London restaurant of the same name.
It has everything I love in a book, cooking related or not, including great stories and photography, a few maps, and a stunning design.
I’m in love with the book’s Japanese-style exposed binding, which looks strangely sexy to me, as if the book has stripped down to nothing but corsets and crinolines….oops, I’m getting a bit off topic.
Flipping through the book will not only make you hungry, but eager to buy a ticket straight to Venice!
Note: I also like to use Aperol in place of the usual Campari because it has a tiny bit less bitterness.
Italian Spritz Cocktail
- 2 slices lemon
- 3 ounces (90 ml) Prosecco or sparkling wine
- 2 ounces (60 ml) Aperol or Campari
- Fill a small rocks glass with ice. Squeeze the juice from one lemon slice. Pour in the wine, followed by the Aperol or Campari.
- Garnish with additional lemon slice and drink.