Venetian Spritz
Updated June 23, 2015
Dave Yoder for The New York Times
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Ingredients
3 ounces prosecco
1 ½ ounces Aperol or other bitter aperitif
1 ½ ounces soda water
Green olive, for garnish
Nutritional analysis per serving
3 grams carbs; 105 calories; 15 milligrams sodium; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Gently stir all liquid ingredients over ice in a tumbler and add olive.
Private Notes
Comments
I first had this at sunset at the rooftop bar of a favorite hotel in Venice dacades ago in August. It probably helped that I was in the middle of an affair with the man I ended up marrying. Drink this cocktail while you're falling in love and with a side of Italian potato chips. Heaven.
Classic and highly refreshing. We've started to serve after dinner and guests love not feeling too bogged down by a traditional after-dinner drink
When I first heard of putting green olives in an Aperol spritz I thought it sounded a bit weird, but I tried it anyway. I am now 100% Team Olive. Never again with an orange slice!!
This is what a spritz should look like, notthe catroonish thing in a big balloon wine glass.
When I first heard of putting green olives in an Aperol spritz I thought it sounded a bit weird, but I tried it anyway. I am now 100% Team Olive. Never again with an orange slice!!
Find some contratto to use for the bitter apertif - fantastic and delicious combo!