THE VENETIAN SPRITZ
This drink is sweet, bitter, citrusy and sparkling - even slightly salty - but with minimal punch. It is a graceful way to begin an evening, and a thing of perfection on a sultry afternoon. The spritz can be made several ways, but the best and most common is simply a glass of prosecco with two or three ice cubes and a dash of sparkling water, topped with Aperol, a twist of lemon or slice of orange and - importantly and strangely - one green olive. The drink also can be made with white wine and sparkling water, and Campari or Cynar turn up in some varieties, but the spritz a l'Aperol is the benchmark, and handily trumps the others.
Provided by Toby Cecchini
Categories brunch, easy, cocktails
Time 2m
Number Of Ingredients 6
Steps:
- In a rocks glass over three or four ice cubes, pour the prosecco, a dash of sparkling water and the Aperol, being sure to follow that order lest the Aperol sink to the bottom without mixing. Garnish with a slice of orange, a twist of lemon (or both) and an olive.
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