The last weeks it got quite „calm“ on my blog and as I neglected the Venetian delicacies for quite a while, I want to dedicate todays blogpost to the Venetian Spritz (“Spriss”).
This drink, that some years ago passed the Alps and conquered the German/Austrian bars and clubs (for double the price) is of Venetian origin and was originally a low cost alternative for all those who couldn’t afford the “trendy” coke. Today, it’s the other way around.
But how was this cocktail invented? As you probably know, Venice was in the 19th century part of the Austro-Hungarian (Habsburg) reign and as the Venetian wine was, obviously, too strong for the Austrian soldiers they just decided to dilute (in German „spritzen“, therefore this cocktail is still called „Spritz“) it with water. And voilà, the idea for the Aperol Spritz was born.
You’ll find various versions and recipes, but today I will present you the original Venetian one:
1/3 white wine (no prosecco or sparkling wine)
1/3 Campari, Select or Aperol
1 slice of orange
You should respect the above “mixing order” as the Spritz will have a way stronger taste when you use the Aperol first and then the other ingredients.
An Aperol Spritz costs normally about 2 Euros/2,50 Euros, but depending on the location it’s price can also rise to 11 Euros (for instance in the Hilton Molino Stucky).
Piacere, mi chiamo Beatrice!
I grew up in the heart of the Alps, in Innsbruck, and decided in 2012 to move from the snowy Tyrolean peaks to the Venetian lagoon.
The travel-bug bit me during an Erasmus stay in France and so I decided after my University studies to start a backpack adventure through Canada.
After one year I said “good bye” to the American continent and moved to Venice (What you do for love!) and searched for a possibility to combine my passion for languages, travelling, culture and reading.
The solution? Four years ago I passed the governmental exam here in Italy to become a licensed tour leader and then a tour guide. Since then I’m guiding visitors through this fascinating city.