Spritz

90 ml (3 oz) prosecco
60 ml (2 oz) Aperol
splash of soda water

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Notes

The Spritz traces back to the 19th century when Austrian soldiers stationed in the Veneto would splash (spritzen) water into local wines to lighten them. Between the 1920s and 1930s, Venetians started adding local bitters like Aperol (born in Padua in 1919) and Select (born in Venice in 1920). The modern prosecco-based version took shape in the 1970s and was added to the IBA New Era Drinks list in 2011 as the Spritz Veneziano.