Greatest spritz: how a Venetian aperitif became the drink of the summer
23 days ago - By The Guardian
The tipple most commonly made with Aperol or Campari has gone from obscurity to ubiquity - thanks to its low alcohol content and endless variations
It took Russell Norman a glass or two of wine to ask what the locals were drinking. This was Venice in the mid-00s and, in the city's back-street bars such as Caffe Rosso and All'Arco, Norman kept noticing big drinks glowing orange or red. These were Aperol or Campari spritzes, he was told, an assemblage of those tangy apéritifs, local white wine and “seltz” , garnished with lemon and an olive. Though he didn't know it then, Norman was...
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