Are all of your friends drinking Aperol Spritz cocktails this summer?
The trend that we have the Italians to thank actually started anew in the U.S. a few years ago.
I reviewed a book devoted to the Spritz, a mix of bitter citrus liquor, prosecco and soda water, back when it was published in 2016. Spritz was written by Talia Baiocchi and Leslie Pariseau.
After reading about how the spritz is overtaking the rose as the drink of summer, I thought I'd update this review and re-post it.
Spritz the book traces the history and popularity of Italy's aperitivo cocktail, which can take many forms depending on where you are. It includes recipes for the drinks as well as nibbles to accompany them.
If I'm being honest, I'm more of a martini girl than a spritz. This is my favorite martini recipe ever.
Aperol Spritz the New Must Drink Summer Cocktail
Legend has it, according to the authors, that the modern spritz has its roots in 19th century Hapsburg occupied northern Italy. Austrian soldiers added a spritz or spray of water to Italian wines to make them more palatable.
"The drink went through a number of iterations, first with the inclusion of soda water at the turn of the 19th century, then the addition of the all-important bitter element (which made it both undeniably Italian and a proper cocktail) in the 1920's and early 1930's, and finally the widespread addition of prosecco in the 1990's." --"Spritz" by Talia Baiocchi and Leslie Pariseau
Your new summer cocktail, the spritz, most often includes a bitter liquor like Aperol or Campari, prosecco and soda water. But there are many, many variations.
From the publisher:
"From Milan to Los Angeles, Venice to New York, the spritz—Italy’s bitter and bubbly aperitivo cocktail—has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail—it’s a style of drinking."
Let me know if you try a spritz,
XO,
Jennifer
*I was provided a complimentary copy of this book from Blogging for Books. All opinions are my own.