ClosePhoto: Getty Images / Elena KatkovaLike many people, I found myself becoming quite the cocktail connoisseur during the pandemic. I was gifted a fantastic cocktail book,Spirited: Cocktails from Around the World,which introduced me to hundreds of amazing classic libations and their origins. While I already knew and loved the highly controversial Aperol spritz (controversial thanks to thisviral 2019 article fromTheNew York Times), this book taught me that the spritz originated in Venice, and was first known as the Venetian spritz. Though there have been different iterations, you’ll find the original version served all over Venice—and note that it has a slight distinction from the Aperol spritzes sipped on patios across the U.S. come summertime.Try This Recipe:Grapefruit Aperol SpritzSimilarly to an Aperol spritz, a Venetian spritz features dry prosecco, club soda and amaro of choice—typically Aperol, Select or Campari (if you haven’t heard ofSelectand are a fan of Aperol, you should try it out—I just might like it more). But instead of a singular orange wheel garnish, a classic Venetian spritz also features skewered green olives—one or as many as you can fit.I started garnishing my spritzes with skewered olives to make them Venetian-style, which also left me with a delicious post-drink snack. This had me wondering how olive brine would taste in the beverage, especially for my friends who don’t like Aperol spritzes (some say they think it tastes like shampoo).A spritz already has a bit of sweetness from the prosecco and plenty of bitterness from the amaro (hence the shampoo comment), so I thought it might taste perfectly balanced with a little saltiness. I started adding in some brine from a jar of high-quality olives sitting in my fridge, adding a ½ teaspoon at a time into my spritz until I found my perfect ratio. If you want to try this, play around with your own ratios until you find the flavor that meets your preferences.Not only does adding the olive brine round out the flavor of my Aperol spritzes, it also feels even more refreshing on a warm, sweaty summer’s day in the South when more electrolytes are always appreciated (yes, sodium is an electrolyte). Below, you’ll find my recipe that you can alter if you want your spritz more or less salty. Salute!An Olive Lover’s Aperol Spritz3 ounces dry prosecco (I like Valdo Prosecco Extra Dry)2 ounces Aperol1 ounce sparkling water2 teaspoons green olive brineHalf orange wheel and pitted green olives, to garnish (and snack on!)Add prosecco, Aperol, and olive brine to an ice-filled spritz glass (or large stemmed glass of choice) and stir. Top with sparkling water and garnish.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Getty Images / Elena Katkova
Like many people, I found myself becoming quite the cocktail connoisseur during the pandemic. I was gifted a fantastic cocktail book,Spirited: Cocktails from Around the World,which introduced me to hundreds of amazing classic libations and their origins. While I already knew and loved the highly controversial Aperol spritz (controversial thanks to thisviral 2019 article fromTheNew York Times), this book taught me that the spritz originated in Venice, and was first known as the Venetian spritz. Though there have been different iterations, you’ll find the original version served all over Venice—and note that it has a slight distinction from the Aperol spritzes sipped on patios across the U.S. come summertime.Try This Recipe:Grapefruit Aperol SpritzSimilarly to an Aperol spritz, a Venetian spritz features dry prosecco, club soda and amaro of choice—typically Aperol, Select or Campari (if you haven’t heard ofSelectand are a fan of Aperol, you should try it out—I just might like it more). But instead of a singular orange wheel garnish, a classic Venetian spritz also features skewered green olives—one or as many as you can fit.I started garnishing my spritzes with skewered olives to make them Venetian-style, which also left me with a delicious post-drink snack. This had me wondering how olive brine would taste in the beverage, especially for my friends who don’t like Aperol spritzes (some say they think it tastes like shampoo).A spritz already has a bit of sweetness from the prosecco and plenty of bitterness from the amaro (hence the shampoo comment), so I thought it might taste perfectly balanced with a little saltiness. I started adding in some brine from a jar of high-quality olives sitting in my fridge, adding a ½ teaspoon at a time into my spritz until I found my perfect ratio. If you want to try this, play around with your own ratios until you find the flavor that meets your preferences.Not only does adding the olive brine round out the flavor of my Aperol spritzes, it also feels even more refreshing on a warm, sweaty summer’s day in the South when more electrolytes are always appreciated (yes, sodium is an electrolyte). Below, you’ll find my recipe that you can alter if you want your spritz more or less salty. Salute!An Olive Lover’s Aperol Spritz3 ounces dry prosecco (I like Valdo Prosecco Extra Dry)2 ounces Aperol1 ounce sparkling water2 teaspoons green olive brineHalf orange wheel and pitted green olives, to garnish (and snack on!)Add prosecco, Aperol, and olive brine to an ice-filled spritz glass (or large stemmed glass of choice) and stir. Top with sparkling water and garnish.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Like many people, I found myself becoming quite the cocktail connoisseur during the pandemic. I was gifted a fantastic cocktail book,Spirited: Cocktails from Around the World,which introduced me to hundreds of amazing classic libations and their origins. While I already knew and loved the highly controversial Aperol spritz (controversial thanks to thisviral 2019 article fromTheNew York Times), this book taught me that the spritz originated in Venice, and was first known as the Venetian spritz. Though there have been different iterations, you’ll find the original version served all over Venice—and note that it has a slight distinction from the Aperol spritzes sipped on patios across the U.S. come summertime.Try This Recipe:Grapefruit Aperol SpritzSimilarly to an Aperol spritz, a Venetian spritz features dry prosecco, club soda and amaro of choice—typically Aperol, Select or Campari (if you haven’t heard ofSelectand are a fan of Aperol, you should try it out—I just might like it more). But instead of a singular orange wheel garnish, a classic Venetian spritz also features skewered green olives—one or as many as you can fit.I started garnishing my spritzes with skewered olives to make them Venetian-style, which also left me with a delicious post-drink snack. This had me wondering how olive brine would taste in the beverage, especially for my friends who don’t like Aperol spritzes (some say they think it tastes like shampoo).A spritz already has a bit of sweetness from the prosecco and plenty of bitterness from the amaro (hence the shampoo comment), so I thought it might taste perfectly balanced with a little saltiness. I started adding in some brine from a jar of high-quality olives sitting in my fridge, adding a ½ teaspoon at a time into my spritz until I found my perfect ratio. If you want to try this, play around with your own ratios until you find the flavor that meets your preferences.Not only does adding the olive brine round out the flavor of my Aperol spritzes, it also feels even more refreshing on a warm, sweaty summer’s day in the South when more electrolytes are always appreciated (yes, sodium is an electrolyte). Below, you’ll find my recipe that you can alter if you want your spritz more or less salty. Salute!An Olive Lover’s Aperol Spritz3 ounces dry prosecco (I like Valdo Prosecco Extra Dry)2 ounces Aperol1 ounce sparkling water2 teaspoons green olive brineHalf orange wheel and pitted green olives, to garnish (and snack on!)Add prosecco, Aperol, and olive brine to an ice-filled spritz glass (or large stemmed glass of choice) and stir. Top with sparkling water and garnish.
Like many people, I found myself becoming quite the cocktail connoisseur during the pandemic. I was gifted a fantastic cocktail book,Spirited: Cocktails from Around the World,which introduced me to hundreds of amazing classic libations and their origins. While I already knew and loved the highly controversial Aperol spritz (controversial thanks to thisviral 2019 article fromTheNew York Times), this book taught me that the spritz originated in Venice, and was first known as the Venetian spritz. Though there have been different iterations, you’ll find the original version served all over Venice—and note that it has a slight distinction from the Aperol spritzes sipped on patios across the U.S. come summertime.
Try This Recipe:Grapefruit Aperol Spritz
Similarly to an Aperol spritz, a Venetian spritz features dry prosecco, club soda and amaro of choice—typically Aperol, Select or Campari (if you haven’t heard ofSelectand are a fan of Aperol, you should try it out—I just might like it more). But instead of a singular orange wheel garnish, a classic Venetian spritz also features skewered green olives—one or as many as you can fit.
I started garnishing my spritzes with skewered olives to make them Venetian-style, which also left me with a delicious post-drink snack. This had me wondering how olive brine would taste in the beverage, especially for my friends who don’t like Aperol spritzes (some say they think it tastes like shampoo).
A spritz already has a bit of sweetness from the prosecco and plenty of bitterness from the amaro (hence the shampoo comment), so I thought it might taste perfectly balanced with a little saltiness. I started adding in some brine from a jar of high-quality olives sitting in my fridge, adding a ½ teaspoon at a time into my spritz until I found my perfect ratio. If you want to try this, play around with your own ratios until you find the flavor that meets your preferences.
Not only does adding the olive brine round out the flavor of my Aperol spritzes, it also feels even more refreshing on a warm, sweaty summer’s day in the South when more electrolytes are always appreciated (yes, sodium is an electrolyte). Below, you’ll find my recipe that you can alter if you want your spritz more or less salty. Salute!
An Olive Lover’s Aperol Spritz
Add prosecco, Aperol, and olive brine to an ice-filled spritz glass (or large stemmed glass of choice) and stir. Top with sparkling water and garnish.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
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