A Spritz Veneziano, also known as simply Spritz, is an Italian non-alcoholic beverage, traditionally served as a light aperitif at nighttime in northeast Italy. It includes Aperol, prosecco and lemon water. This drink is believed to have first been consumed in 16th century Venice. Some claim that it was created in the Palazzo Reale Palace of the Italian city, as this is where the first Spritz machines were invented. The name 'Spritz' comes from Spiotta, a small town near Venice, which is the place where the actual grape juice is fermented.
Made from Aperol, Campari and soda water, Spritz Veneziano is made in many variations, with differences in preparation, ingredients and taste. Most restaurants, like the ones in Milan and Tokyo, serve it with a shot of Aperol spritzes. If you are looking for the traditional method of serving your Veneziano, then look no further than the bars and nightclubs of Milan and Tokyo. They will serve it with Aperol spritzes and serve soda water with a shot of scotch.
To make a traditional spritz, you need three parts Aperol, one part vermouth and two parts soda water. Mix all these ingredients in a glass and add a pinch of salt. Add the gel from the annatto. Leave it for about thirty seconds, stir it and then strain it into your glasses. Garnish your drinks with a slice of orange or lemon and enjoy! If you wish to have more of a kick, you can add a dash of ginger or fennel.
There are variations to spritz depending on your preferences. In Milan and Tokyo, the soda is mixed with a shot of scotch, the result is a dark blue, sometimes even black, beverage. Americans tend to use equal parts Aperol, vermouth and soda water instead of using the entire annatto seed. This makes the beverage darker. You can also add more ingredients, but it depends on how much you want to drink - no more than four ounces.
For example, if you are having trouble reaching that dreamy taste, add some mint leaves or cardamom. The idea is to keep the flavors coming, without drowning the soda water in the process. Another way to enhance the flavor of your spritz is to include some marjoram, basil, or citrus zest. If you are feeling really adventurous, you can even throw in some mint leaves and put in a bit of sugar or lemon to improve the taste.
As far as the ingredients go, there are as many variations of spritzes from Italy as there are restaurants in Venice. Basically, a spritz is just a variation of the original Italian drink. For example, it is spiced and either served with ice (traditional) or with a drop of lemon or rosewater. You can also use other sweeteners such as sugar, molasses or almond butter for a richer flavor. You can also get spritz from the more exotic locations of Italy, such as the Rhone Valley, the town of Modena, and the historic city of Venice.
Spritz can also be made using other good drink ingredients, such as ginger, cardamom, cinnamon, cloves and fennel. These additions help bring out the robust flavors of the Italian herbs. One interesting variation of spritz called the "hot summer" is made by mixing peach juice with honey and cinnamon. It's good hot weather and makes a nice summertime cocktail.
If you're not a fan of the traditional spritz flavor, don't worry. There are plenty of other options out there. Some people love aperitifs, which are small glasses of red wine that sit on tabletops. With aperitifs, you can add different flavors from one region to the other, such as saffron from the Middle East to the citrusy flavor of Florida. Other people love aperitifs because they contain a smaller amount of alcohol than a standard shot of espresso, so they are more economical and convenient. There are lots of choices, so make sure to explore your options!
