Italian Spritz Cocktail
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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.
Salute!
Italian Spritz Cocktail
Ingredients
- Ice
- 2 slices lemon
- 3 ounces (90 ml) Prosecco or sparkling wine
- 2 ounces (60 ml) Aperol or Campari
Instructions
- 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.
Nutrition
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.
Aperol spritz (with Prosecco) is one of my favorite cocktails. First had it 2 years ago in Venice.
Hi!
I live in Veneto- in Treviso, and the Spritz is my favorite cocktail as well. Just FYI- in the Veneto they actually ALWAYS make Spritz with Prosecco, as Prosecco comes from the region, and I have never been in any bar where they make it otherwise so I don’t know why this cookbook would say they make it with white wine.
Great blog!
Sarah Jane – Well, there’s just one more reason I need to spend some time in the Veneto – we are simpatico! Thanks for visiting.
Yeah! I love your photos and recipes 🙂 If you ever need tips on where to stay..and especially where to eat when you visit the region, let me know!
SJ
Oh, how tempting.I certainly will – grazie!
Oh my. I think I’m in love!!!