What is a lo spritz? Skye McAlpine's guide to the Venetian aperitivo - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food What is a lo spritz Skye McAlpine’ s guide to the Venetian aperitivo By You Magazine - June 24, 2018 Skye McAlpine THE VENETIAN APERITIVO A spritz, of course, is strictly speaking a drink made by mixing white wine, Campari (or another bitter) and sparkling water. But in Venice, lo spritz is much more than a local aperitif: it is a cultural institution. The drink lends its name to that time of the day when, as the sun begins to go down, you meet with friends and open a bottle, sharing a few simple olives or salted almonds and a few cicheti. SHARE THE LOVE Cicheti – ‘small bites’ – are as important a part of lo spritz as the drink itself. It is food designed to be social, traditionally eaten out and usually standing at a bar. But what I like most is when friends come to us and we enjoy a lazy spritz at home. Sometimes I will mix up a big carafe of spritz proper or, when peaches are in season, I can’t resist making everyone a bellini. Other times, we do little more than open a bottle of white wine or prosecco – the true drink of choice in Venice, either by itself or as a mixer. MY PERFECT SPRITZ Every barman has his own ratio of ingredients for a spritz, just as every Venetian has their own preferred way of drinking it. Of the various bitters, Campari, Aperol and Select are the most famous, and Cynar – a curious dark liquor made from artichoke petals – is the most exotic. The three non-negotiables are: ice, an olive and a slice of citrus. To mix a spritz my way: fill a glass with ice and pour over one part prosecco, one part bitter and one part soda water. Garnish with a briny olive and a slice of orange. Feel free to play around with my ratio, adjusting it to your taste. BEST-EVER BELLINIS Classic cocktails have a magical ability to lend old-world, white-glove glamour to even the most mundane of days. Harry’s Bar, where the bellini was first created, famously uses peach juice from a tin. I much prefer to use the beauteous sweet fruit. To make up a generous jug of bellini: skin, halve and stone 3 or 4 white peaches (or use yellow ones). Roughly chop the flesh and blitz in a blender until smooth, then chill. Mix one part peach purée to three parts chilled prosecco. SAVE 25% ON SKYE’S NEW BOOK A Table in Venice by Skye McAlpine is published by Bloomsbury, price £26. To order a copy for £19.50 until 8 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved