Is The Spritz a great summertime drink?

By / Magazine / April 28th, 2017 / 17

The bright orange cocktail (a simple combination of bubbly Prosecco, Aperol apéritif and sparkling mineral water), first pieced together in Italy’s Veneto region, ticks all the boxes to be a perfect summer (or anytime) sipper.

Low in alcohol, but big on bright and bitter flavour, The Spritz has been a pre-dinner ritual for Italians since it was invented way back in the 1800s.

If you want to dip into its history, mixology mavens Talia Baiocchi and Leslie Pariseau’s new book Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes (Random House) treats the refreshing libation with the reverence typically reserved for kings, queens and the Martini.

ABOUT THE AUTHOR

Fresh, funny and down-to-earth, Peter Rockwell is the everyman's wine writer. Born in Halifax, Nova Scotia he's worked in the liquor industry for over 30 years and has written about wine, spirits & beer since graduating from the School of Journalism at the University of King's College in 1986. His reviews and feature articles have been published in Tidings, Vines, Occasions, Where and on Alliant.net to name a few; he has been a weekly on-air wine feature columnist for both CBC-TV and Global Television and his wine column 'Liquid Assets' appeared weekly in two of Nova Scotia's daily newspapers, 'The Halifax Daily News' and 'The Cape Breton Post.' Today Peter's irreverent answer man column 'Bon Vivant' appears each month in Tidings Magazine and his weekly 'Liquid Assets' column is published across Canada in editions of the METRO newspaper. When not drinking at home, and at work, Peter travels the globe looking for something to fill his glass and put into words.

Comments are closed.

North America’s Longest Running Food & Wine Magazine

Get Quench-ed!!!

Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access