Spritz, one of the best Italian cocktails

Spritz is one of my favourite cocktails, especially when sipped with my friends on a terrace or in the garden. "Al fresco", as Americans call it, even if the expression is not used with the same meaning in Italian - we use "all'aria aperta", literally "in the open air" (moreover, one of the meanings of al fresco is "in jail"!). It's a fantastic drink, ideal with savory nibbles on warm evenings like the ones we're having here in Holland lately. Summer in May. Hopefully not ALL the summer we're going to get this year. ;)

One of my friends, Italian architect and artist  Claudio Varone, makes not only beautiful wall tapestries with colourful felt but also the best spritz ever. He uses Campari to give the spritz its bright, shiny colour and the typical, slightly bitter taste, but in some areas of Veneto (the Italian region where spritz comes from) this cocktail can be made with Aperol (a bit too sweet for my personal taste) or with the very bitter Cynar, made with artichokes.

Yesterday evening we enjoyed Claudio's spritz and I finally managed to "steal" (grazie Claudio!) its recipe after so much time that I wanted to publish it on this blog.

Because Claudio prepares spritz directly in the glasses and not in a big carafe, the listed ingredients are enough for one person.
If you don't have any Prosecco, use dry white wine and a bit of mineral water with gas for the necessary bubbles.

Ingredients:

1/4 Campari
3/4 Prosecco
a dash of gin
mineral water with gas
1 slice of orange
1 strawberry
1 fresh mint leave
some ice cubes

Mix Campari, Prosecco and a dash of gin. Add some mineral water if you want a lighter spritz and a couple of ice cubes.

Garnish with a slice of orange, one whole strawberry and a mint leave.
Salute!

Comments

[Maryann]

How pretty and the recipe sounds wonderful! ah.."Al Fresco". I know him well. :)

[Nicoletta]

It's a great drink, Maryann. :) Actually, reading your comment I remembered the second, very common Italian meaning for the expression "al fresco". It means in prison! :)

[Niall Harbison]

Hi There

I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of "all the food blogs in the world" on www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers

[Niall Harbison]

Hi There

I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of "all the food blogs in the world" on www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers

[Nicoletta]

Thank you Niall, nice to "meet" you and to see you cooking eagerly on your website! I'll come and visit often, ciao!

[Wine Blog]

I work in a wine cellar and we always get peeps coming in asking for prosecco, gin, and campari for these. Seems like lots of people try them in Italy and can't kick the habit. Anyways, I'll have to give them a try because they look too refreshing to pass on.

[Nicoletta]

Hi Wine Blog, I know why: spritz is addictive. Try it and you'll know what I'm talking about. And I don't even like Campari! (pure, that is) :)

[Paola]

Ooh Nicoletta! This looks positively refreshing and delicious! I just love the colors and the fruits!

greetings!
paola

ps: and i agree, we better get more nice weather here!! ;)

[Nicoletta]

Paola, I read your comment only now, sorry for the late answer! Thank you for your greetings, I guess the weather we're having the last few days is not exactly what we'd like to see here, is it? ;) Ciao!

[manuel]

the original spritz,is with aperol ....6cl prosecco 4cl aperol 4cl soda ,slice of orange ice cubes and oliva

[Nicoletta]

Manuel, like there's not an "original" bolognese sauce (everyone will tell you their sauce is THE original) the'res not an original spritz. If you ask my frid Antonella from Padua, for example, she will tell you that her favourite spritz is made with Cynar. some like Aperol, some like Campari. If you travel around in Veneto you'll find lots of versions.