Spritz culture has taken America by storm!
Spritz mania is everywhere these days. In Italy it’s never gone away, really.
And in America, it’s only growing.
Just last month, two new books were published in North America about Italian cocktail culture, Aperitivo: The Cocktail Culture of Italy (Rizzoli) and Spritz: Italy’s Most Iconic Aperitivo Cocktail (Ten Speed).
The authors of the latter, Talia Baiocchi and Leslie Pariseau are currently touring the United States promoting their books and inspiring the bars that host them to recreate a classic Italian aperitivo hour and classic versions of the Spritz cocktail.
(Our American blogmaster recently caught up with them in Houston where he lives.)
Prosecco is generally considered to be a sine qua non ingredient in the Venetian version of the cocktail, arguably the most famous of all the recipes. And that makes perfect sense: Prosecco is the classic wine of Venice (thanks in no small part to the fact that Prosecco country lies just an hour north/northwest of the City on the Lagoon).
But what Prosecco do you put in your Spritz?
Some hold that “you should put the cheapest Prosecco you can find” in your Spritz. The logic is that the other ingredients — bitters and sparkling water and lemon or orange — will overpower the flavor of the Prosecco regardless.
But when you use quality Prosecco, the gentle bitterness and citrus flavors of the wine are just the thing to accentuate the flavors in the bitter and lemon or orange.
What Prosecco do you put in your Spritz?
Let us know in the comments…