CLASSIC · FIOL EXTRA DRY PROSECCO

Spritz Al Bitter

Name: Spritz Al Bitter
Cuisine: Cocktail
Ingredients: 60 ml Fiol Extra Dry Prosecco; 40 ml Strucchi Red Bitter (Campari-style liqueur); 20 ml Thomas Henry Soda Water; Orange zest twist; Skewered green olive

The traditional Venetian ratio is 3-2-1: three parts Prosecco, two parts bitter liqueur, one part soda - a formula codified by Campari and widely adopted across the Veneto.

Ingredients

Fiol Extra Dry Prosecco60 ml

Strucchi Red Bitter (Campari-style liqueur)40 ml

Thomas Henry Soda Water20 ml

Orange zest twist

Skewered green olive

Glassware

Old-fashioned glass

Chilled.

Method

1
Prepare garnish: cut an orange zest twist and skewer a green olive on a cocktail pick.
2
Fill an old-fashioned glass to the brim with ice cubes.
3
Pour 60ml Prosecco into the glass.
4
Add 40ml red bitter liqueur.
5
Top with 20ml soda water.
6
Give a single brief stir with a bar spoon to integrate without losing carbonation.
7
Express the orange zest twist over the surface of the drink to release its oils, then discard the twist.
8
Lay the skewered olive across the rim of the glass and serve immediately.

From the Bartender

The traditional Venetian ratio is 3-2-1: three parts Prosecco, two parts bitter liqueur, one part soda - a formula codified by Campari and widely adopted across the Veneto. Using a local Select Aperitivo instead of Campari stays truest to the drink's Venetian roots.

Rating

5.0★· 1 sip logged

Try next