The spritz that started my obsession
Apparently, an Aperol Spritz is a controversial drink. Some love it, some think it tastes like cough syrup. I always wanted to try one, but never got around to it until our honeymoon. At Dopo in Sag Harbor, their delicious Aperol Spritz won my heart, and started my obsession with the vibrant bubbly beverage.
The Spritz that started it all
I had a spritz with dinner every night of our honeymoon, and when we came home, I immediately bought the ingredients to make them for my parents. (As well as crusty bread, and shredded Parmesan cheese to serve with olive oil like they do at Harvest on Fort Pond.)
Since then, I’ve made probably a hundred, and have tried a few different types of spritz, all which hold a special place in my heart, but none as special as the original Aperol Spritz.
This entry is dedicated to the Spritz.
Aperol Spritz
Equal parts Aperol and Prosecco poured over a bunch of ice in the largest wine glass you have. Classically topped with a splash of club soda, but I like to top mine with a dash of San Pellegrino Aranciata Rossa if I have it on hand (which I usually do). It’s also usually garnished with a slice of orange, which I never have on hand.
If I want to be sipping a spritz all night long, but don’t want to be feeling it too hard, I’ll modify it by doing equal parts Aperol, club soda, and San Pellegrino Aranciata Rossa.
Campari Spritz
Same as above, but WAY more bitter. I never make this without the San Pellegrino soda, and pour it with a much heavier hand.
Acobia Spritz
There was once a SHORTAGE of Aperol at a restaurant on the East Side and the waiter suggested Acobia as an alternative. It was delicious! It was almost a blend of Aperol and Campari, but different at the same time.
Italicus
Italicus Spritz
Recommended by Georgette of Regarding Oysters, I went out and immediately bought a beautiful bottle of Italicus. If I hated it, I would at least have the beautiful bottle to admire, but turns out it’s delicious. It’s rich in honey and citrus and extremely floral.
You prepare this the same way you prepare a regular spritz, with equal parts Italicus and Prosecco, but Italicus recommends garnishing it with a few green olives.
Other than the traditional Aperol Sprtiz, I make an Italicus Spritz most often. Ryan also loves it (and doesn’t love an Aperol Spritz as much), so we make them a lot.
During the summer, I definitely had a spritz a day almost every day, and almost always more than one. As such, I was usually cheating and just making it with club soda (because Prosecco is expensive! and health!)
This blog is called a spritz a day because I wanted to bring the feeling of our honeymoon to everyday. I wanted to bring the beauty, the nonchalance, and flavors of our honeymoon into our home. I can’t believe it’s been almost a year since our wedding and our honeymoon. Here’s to continuing to live the apertivo lifestyle!
