The Spritz

by Marta Burgués

 - Among the most fashionable alcoholic beverages nowadays, the Spritz is becoming one of the most consumed in many parts of the world, especially in places where there is a large community from Italy, the country of origin of this refreshing aperitif.

The birth of Spritz probably goes back to the days of the Austro-Hungarian domination of the Italian regions of Veneto and Friuli Venezia Giulia, and so its name, from the German. This is a drink currently made with white wine, sparkling water or soda and Campari, Aperol or similar, with the addition of an orange or lemon slice or an olive. In fact, each establishment has its particular recipe and we can find endless variations of the drink, almost as many as bars offering this beverage. 

One of the things that has most contributed to the success of Spritz, which has become a ritual in some of the main Italian cities -especially in the north of the country- and increasingly in more places of the world, is that it is usually consumed after work, during the so-called Spritz hour, accompanied by various snacks like pickles, small sandwiches, potato chips… as a transalpine version of the typically Spanish tapas. In some places this drink is even offered as an alternative to the more traditional long drinks, after dinner and at parties or events. 

Its relatively low alcohol content, around 15 degrees, depending on the recipe, makes it a fun and refreshing alternative to wine, beer or stronger and more elaborated cocktails, ideal with some snacks before dinner with friends and becoming, thanks to the skill and expertise of the Italians to export their customs and way of understanding life, a true phenomenon of global scope.

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Aperol 11º



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Torres 10 Magnum 1.5L



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