Spritz Veneziano Recipe: Aperol Spritz's Cousin by Donna John

Spritz Veneziano

The lesser-known cousin of the Aperol Spritz, the Spritz Veneziano is a classic Italian cocktail that combines an Italian bitter liqueur with Prosecco, soda water, and olives. The result? A bubbly, slightly sweet cocktail with a bitter, briny finish. Ready to mix one up at home?

The Spritz Veneziano (“Venetian spritz”) is an Italian aperitif that combines an Italian bitter liqueur or amaro with Prosecco and soda water. Invented in the 1800’s in Italy, the spritz is a generations-old concept of watering down wine with water. The Spritz Veneziano took on its current form in the 1920’s, when it featured the liqueur Select. Today it’s often made with Aperol, making it the Aperol Spritz: but you can make it with any type of Italian amaro.

Why is the drink so ubiquitous today? The Aperol Spritz rose to massive popularity in the US in the early 2000’s when the Campari Group acquired Aperol and started marketing the drink on a global scale. The International Bartender’s Association (IBA) definition of the drink uses Aperol, which is what we used here. The Spritz Veneziano includes the following ingredients in a 3-2-1 ratio:

• 2 ounces* Aperol, Campari or Cynar
• 3 ounces Prosecco or other sparkling wine, chilled
• 1 splash soda water
• Skewer with green olives, to garnish
• Ice (try clear ice!)

Instructions

1. Add the Aperol to a glass filled with ice and stir. Top with the sparkling wine and soda water.
2. Squeeze in the orange wedge and stir gently. Garnish with a skewer of green olives and serve.