Spritz
Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi & Leslie Pariseau is a beautifully illustrated and charmingly written cocktail guide and history of a particular genre of cocktail.
“HOW TO SPRITZ
First: A Spritz is always effervescent. Whether its bubble is aquired though soda water, prosecco, some other sparkling wine, or a flavored soda, the spitz would not be a spritz without bouyancy.
Second: A spritz is low alcohol, which, for our purposes means that is should contatin no more that one ounce of strong spirits (perferably less). This is a drink that is consuemd when the day is waning and the night is young.
Third: A spritz is a pre-dinner drink, meant to be consumed in that liminal hour between work and play. It should be bitter as a means to open the stomach for a meal.”
All of the following cocktails are from Spritz
Americano
1 1/2 ounces Campari
1 1/2 ounces Sweet Vermouth
Soda Water
Pour the Campari and vermouth into a Collins glass over ice. Top with soda water and add garnich (optional).
Negroni Sbagliato
1 ounce Campari
1 ounce Sweet Vermouth
3 ounces Prosecco
Build the ingredients in a rocks glass over ice and add garnish (optional)
Note: on this one we chilled the ingredients by stirring them in a cocktail shaker before topping with prosseco to make a nice cold drink for a particularly hot day.
Spritzz
from Jim Meehan of PDT
2 ounces Pelligrino Aranciata
1 1/2 ounces Zwack Amaro
2 ounces Prosecco
Build the ingredients over ice in a rocks glass and add garnish (optional)