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VENETIAN SPRITZ

The first time I had this refreshing, super-easy aperitif was not, as the name might imply, in Venice. It was in Red Hook, Brooklyn, one of the earlier settlements in New York City’s history as an American Revolution point of defence and, eventually, a bustling port. The bar where the Venetian Spritz first passed my lips is called Fort Defiance, named for the stalwart spot that defended the area during the Battle of Long Island. But there was no battle when I sipped this lovely pre-dinner quencher. Aperol is a bitter Italian liqueur, lower in alcohol and a little sweeter than its similarly red-hued cousin, Campari. For that reason, it makes a lovely complement to Prosecco’s typical orchard fruitiness. A brut-style balances the Aperol nicely. The olive? I was dubious, too, the first time I had this cocktail. But there was something about the sweet and sour that appealed to my cocktail-subversive side. If you are not so keen, feel free to simply sip this as-is, or with an orange slice.

Ingredients

45ml (1½fl oz) Aperol

90ml (3fl oz) brut-style Prosecco

a splash of soda water

1 Cerignola olive, red or green – your choice (optional)

Instructions

Fill a double rocks glass with ice. Pour in the Aperol followed by the Prosecco. Give it a little stir. Top up with a splash of soda water and garnish with a Cerignola olive.