I like my spritzes in many ways. I find that they refresh while lowering the alcohol content in the summer. I often don’t use prosecco because it is inconvenient to open a bottle for a few drinks.
My favourites: Campari Spritz with campari, perrier or san pelligrino and a nice piece of orange or lemon. Which i much prefer to Aperol Spritz as it has a less sweet taste. Lillet Spritz, white Lillet with a splash of prosecco, perrier and orange or lemon. Rosé Lillet Spritz, rosé Lillet with a high quality tonic water and lemon or lime. St.Germain Spritz, with Perrier, mint and lime nicely crushed in bottom of glass. Rose spritz works too with rosé wine, soda and some pretty berries. Now testing red wine spritz type drink,with a nice inexpensive italian red, lotsa ice, and a bubbly sicilan lemonade with lemon slices.
I just discovered the Select spritz when we were in Puglia recently and I too much prefer it to the Aperol though Select is not easy to find in Montreal.
The other that I really like was the Hugo spritz - Food and Wines’s recipe -
1/2 ounce elderflower liqueur, such as St-Germain
1 sprig mint, plus 2–3 sprigs for garnish
4 ounces Prosecco, chilled
1 ounce seltzer, chilled
Lemon wheel, for garnish (mine in Naples had lime)
And I do like the Amermelade version, great to have a Quebec product!
We enjoyed the Aperol Spritzes on the deck yesterday with appetizers. I like the easy 3:2:1 formula! Both Campari and Aperol for are favourites for spritzes and Negronis. I’ll be making another one today!
First spritz I ever had: 1960s New York, new neighbors from California introduced me to a "California cooler," white wine, soda, and slivers of cucumber. I have not seen or heard of it since, not in NYC, not in California, not anywhere in the world. Do you suppose they made it up on the spot? It was deliciously refreshing.
I like my spritzes in many ways. I find that they refresh while lowering the alcohol content in the summer. I often don’t use prosecco because it is inconvenient to open a bottle for a few drinks.
My favourites: Campari Spritz with campari, perrier or san pelligrino and a nice piece of orange or lemon. Which i much prefer to Aperol Spritz as it has a less sweet taste. Lillet Spritz, white Lillet with a splash of prosecco, perrier and orange or lemon. Rosé Lillet Spritz, rosé Lillet with a high quality tonic water and lemon or lime. St.Germain Spritz, with Perrier, mint and lime nicely crushed in bottom of glass. Rose spritz works too with rosé wine, soda and some pretty berries. Now testing red wine spritz type drink,with a nice inexpensive italian red, lotsa ice, and a bubbly sicilan lemonade with lemon slices.
Limoncello Spritz!
Nice info. Thanks for the reminder about the fifty-year Hapsburg control of Venice
I just discovered the Select spritz when we were in Puglia recently and I too much prefer it to the Aperol though Select is not easy to find in Montreal.
The other that I really like was the Hugo spritz - Food and Wines’s recipe -
1/2 ounce elderflower liqueur, such as St-Germain
1 sprig mint, plus 2–3 sprigs for garnish
4 ounces Prosecco, chilled
1 ounce seltzer, chilled
Lemon wheel, for garnish (mine in Naples had lime)
And I do like the Amermelade version, great to have a Quebec product!
Julia, I will try this one. Thank you !
We enjoyed the Aperol Spritzes on the deck yesterday with appetizers. I like the easy 3:2:1 formula! Both Campari and Aperol for are favourites for spritzes and Negronis. I’ll be making another one today!
First spritz I ever had: 1960s New York, new neighbors from California introduced me to a "California cooler," white wine, soda, and slivers of cucumber. I have not seen or heard of it since, not in NYC, not in California, not anywhere in the world. Do you suppose they made it up on the spot? It was deliciously refreshing.
super interesting. I too have not been a Prosecco fan but will try these refreshing diluted recipes which will lower the alcohol content.
Thank you for this very interesting article.
I am « spritz curious » and will them in restaurants, but never got into the habit of making them home.
I do, however, love St-Germain and Lillet, and make my own twist on the French 75 with them.
I think turning this into an elderflower liqueur spirtz is something I need to try next !