Venetian Spritz
Updated June 23, 2015
Dave Yoder for The New York Times
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Ingredients
3 ounces prosecco
1 ½ ounces Aperol or other bitter aperitif
1 ½ ounces soda water
Green olive, for garnish
Nutritional analysis per serving
3 grams carbs; 105 calories; 15 milligrams sodium; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Gently stir all liquid ingredients over ice in a tumbler and add olive.
Private Notes
Comments
I first had this at sunset at the rooftop bar of a favorite hotel in Venice dacades ago in August. It probably helped that I was in the middle of an affair with the man I ended up marrying. Drink this cocktail while you're falling in love and with a side of Italian potato chips. Heaven.
Classic and highly refreshing. We've started to serve after dinner and guests love not feeling too bogged down by a traditional after-dinner drink
When I first heard of putting green olives in an Aperol spritz I thought it sounded a bit weird, but I tried it anyway. I am now 100% Team Olive. Never again with an orange slice!!
The bitter of choice in Venice is neither Aperol (Padua) or Campari (Milano). The locals prefer Select (which origined in Venice in 1920), and it is Select that is served with an olive – while Aperol and Campari are more prone to be served with a slice of orange).
This is what a spritz should look like, notthe catroonish thing in a big balloon wine glass.
When I first heard of putting green olives in an Aperol spritz I thought it sounded a bit weird, but I tried it anyway. I am now 100% Team Olive. Never again with an orange slice!!