Venetian Aperol Spritz

Wonderfully refreshing on a hot summers day, the Aperol Spritz is a Venetian classic. Serve over ice with a slice of orange and an olive.

Try it served the Italian way, with a small snack alongside. Fig prosciutto & gorgonzola crostini make an ideal partner.

I have a theme running through my next three recipes – Venice. I’ve recently enjoyed my third visit to this splendid city and well, to be honest, I still haven’t finished with it. I find that this city is pure relaxation. My favourite kind of holiday is one that let’s me wander around at my own pace finding things to photograph and exciting goodies to eat & drink. I can do plenty of these activities in Venice.

The drawback of wandering around Southern European cities in the summer is that the days are hot. Very hot. And that is where the wonderfully refreshing Venetian Spritz comes in handy.

There are many variations on this classic Venetian aperitif, dependent on the liqueur used:

• Aperol Spritz (orange flavoured)
• Campari Spritz (herbal with a slight fruitiness)
• Cynar Spritz (herbal)
• Spritz Bianco
• Limoncello Spritz

The one thing these liqueurs have in common (apart from the last one) is that they are all bitter. Don’t ask me how an alcohol drink made with a bitter liqueur at the heart of it can be refreshing on a hot, hot day, but it is.

It really is.

The Venetians seem to love their Spritz. Every bar, café and restaurant seems to have it on the menu. And let’s face it, when you can sit in a cosy bar sipping something as colourful and thirst-quenching as the Spritz in the company of friends, that is no bad thing. I have yet to find an alcoholic drink more satisfying than the Spritz on a scorching day.

The Aperol Spritz is by far the most common variant of Spritz on offer throughout Venice, but waiters are always willing to sub in Campari or Cynar if asked. I like Aperol, don’t get me wrong. But Campari is slightly more bitter and that extra twang of bitterness wins hands down for me. That’s why I’ve highlighted the variations on offer – I wouldn’t want you to miss out on your perfect Spritz for want of asking.

Whichever spirit you choose as your base, do ensure it is served with a slice of orange (great with the Aperol Spritz) or lemon (great with the Campari Spritz) and a big, fat, juicy green olive.

The olive is essential – miss it out at your peril.

If non-sparkling cocktails are more your style then go with a Campari sour or an Aperol sour to get your bitters buzz.

Before I go, I wanted to share with you a photograph of Venice. Obviously, prime tourist season, during the busiest times of the day, with kids in tow, is not the best time to photograph Venice. Instead, I’m sharing with you a photograph taken a few years back on a previous visit.

More Italian drinks to quaff

Have you made this Venetian Aperol spritz recipe? Please let me know if you enjoyed it by leaving a review. And what snacks did you serve with it?