Make this spritz cocktail, then check out our Campari spritz, Hugo spritz and more spritz recipes.
Alice says: "There are many variations on the spritz – what unites them all is the sparkle. That little explosion of bubbles that gives the drink, and the spirits, a lift. The spritz suits spontaneity. I don’t think I’ve ever seen an Italian measure one out. But the 3-2-1 formula – three parts prosecco, two parts bitter aperitif, one part soda – is a good rule of thumb. This formula is very forgiving and works with all kinds of bittered aperitifs: Suze, Cocchi Americano, Lillet, Cynar, every colour of vermouth. If you don’t have any sparkling wine, just use still white wine and soda. A spritz is at its most delicious with something salty to eat on the side: some crisps, salami or bruschetta to whet the appetite. In Venice, spritzes are often served with a green olive actually in the drink – which may sound odd but turns out to be a total masterstroke."
Recipe extracted from The Cocktail Edit by Alice Lascelles (£16.99, Quadrille). Photography by Laura Edwards.
