.png) By: David Setley
Hello wine friends, and happy summer! In beautiful Southern New Jersey, summer means lazy days on the beach, picnics with families, evenings on the boardwalk, and, oh yeah, traffic. When I was a child, summer meant afternoons at the pool or playing with my brother and sisters in the back yard, spritzing each other with the garden hose to cool off. On our recent vacation to Italy, my wife (Gwen) and I embraced the Italian tradition of “taking a Spritz” to beat the heat. A far cry from the garden hose, the Spritz is a refreshing beverage ideal for summer months.
Venice claims to be the birthplace of the Spritz. While that claim is contested by other parts of Northern Italy, one thing is agreed upon: Spritzes were introduced by Austrian workers temporarily on assignment in Northern Italy. Italian wines were stronger and more full-bodied than what Austrians were accustomed to drinking, so they "spritzed" the wine. "Spritz," the Austrian slang word for soda water, simply indicated the addition of soda water to lighten the wine. Voilà, the Wine Spritzer was born. Italians took things a step further, adding soda water and Prosecco to bitters or aperitives to create the refreshing summer drink now known as the Spritz. We didn't encounter a single drinking establishment in Italy that didn’t include at least one variety of Spritz on their menu. In fact, I think Gwen and I tried nearly every variation…all in the name of research for this blog, of course!
The two most common Italian Spritzes are the Aperol Spritz and the Campari Spritz. Both are quite easy to make; we have all the ingredients needed at Passion Vines. The exact recipe varies between establishments, but my favorite is 3-2-1. Three ounces of Prosecco, two ounces of Aperol (or Campari), and one ounce of soda water. We often saw these garnished with a slice of orange and, occasionally, with an olive. Additional variations can be made using Cynar, an artichoke-based bitter, or Amaro, a bitter, herbal Italian liquor, in place of the Aperol. Or, for a variation on the Campari Spritz, try the Bicicletta, which uses Campari and still white wine, such as Pinot Grigio, Sauvignon Blanc or even Vernaccia di San Gimignano. A bit less bubbly, but still very refreshing.
A newer option that we saw throughout Italy was the Hugo Spritz, a refreshing drink that uses St. Germain Elderflower Liqueur in place of the bitters. The recipe is a bit more involved, but far from difficult. Add ½ ounce of St. Germain and a sprig of fresh mint to your wine glass. Gently muddle to release the essence of the mint. Then add ice, 4 ounces of Prosecco and 1 ounce of soda water; garnish with another mint sprig and a thin slice of lemon or lime (or both). The Hugo Spritz can also be made with 1-1/2 ounces of St. Germain, 2 ounces of still white wine, 2 ounces of club soda and the lemon or lime wheel, skipping the mint. I’ve seen this simply called the St. Germain Cocktail that is typically served in a Tom Collins glass.
Areas in the United States are adding their own variation on Spritzes. In Seattle, the Channel Orange takes ¾ ounce of Negroni (which is equal parts sweet vermouth, gin and Campari), ½ ounce of blood orange liqueur, ¼ ounce of pomegranate liquor, 3 ounces Prosecco, and 1 ounce of Grapefruit soda with a grapefruit twist as a garnish. New York City (specifically Saxon + Parole in the Bowery) offers the most unusual and intriguing alternative I found online: the Tomato Spritz. You read that right. Tomato. For this Spritz, combine ¼ ounce gin, 2 ounces of extra-dry vermouth, with 1.5 ounces of tomato water and ¼ ounce of cherry tomato shrub (details on how to make these tomato ingredients can be found here). Top with an ounce of Prosecco and an ounce of club soda; garnish with halved cherry tomatoes and a sprig of parsley. This sounds like the best summer salad ever!
There are no rules to “spritzing through summer.” The variations are only limited by your imagination and taste. Experiment and find your favorite(s)! Most importantly, don’t forget to come into Passion Vines in Somers Point to tell me your best recipes so that I can relive my vacation of spritzes. Cheers! |
