The best Spritz recipe? Use the best ingredients, including the Prosecco!

The secret to a great spritz? Use great Prosecco!

With meteoric speed, the spritz has become one of the most popular cocktails in America.

Not only does the wildly popular online wine, beer, and spirits magazine PUNCH currently feature literally scores of posts about the spritz, its editors-in-chief Talia Baiocchi and Leslie Pariseau are about to publish a book devoted to the aperitif and its history.

“Called Spritz, it will explore ‘the culture, history, and revival of spritz cocktails.’ Baiocchi tells Eater that the book will contain 50 recipes — both classic and modern — and original illustration ‘inspired by the Italian liquor ads of 1930s, 40s, and 50s.'”

The spritz has been a favorite of the Venetians and Friulians for decades. And while Americans generally hold Aperol to be the number-one bitters for the spritz, in Friuli and the Veneto their are myriad producers of aromatized bitters.

A lot of people tend to reach for the cheapest Prosecco they can find when making this excellent summer cocktail.

But we really believe that you’ll taste the difference when you use a high-quality Prosecco like ours. It really can take the drink over the top!

Next time, reach for Bele Casel: When it comes to make a great cocktail, you need to start with the best ingredients. Try using a high-quality Prosecco like Bele Casel’s and you’ll find that the proof is in the pudding… ahem… cocktail! We recommend using our Prosecco Extra Dry.

According to Wikipedia: “The drink is prepared with Prosecco…, a dash of some bitter liqueur such as Aperol, Campari, Cynar, or, especially in Venice, with Select. The glass is then topped off with sparkling mineral water. It is usually served over ice in a lowball glass (or sometimes a martini glass or wine glass) and garnished with a slice of orange, or sometimes an olive, depending on the liqueur.”

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