Summer of Spritz

The Year of the Apéritif Spritz

WORDS BEN DAVIDSON

This year it’s all about refreshing, light and palate cleansing drinks and cocktails designed to keep the taste buds interested while preparing the palate for a meal. The Spritz is the perfect drink that ticks all the boxes.

The French word ‘apéritif’ comes from the Latin, aperire – meaning to open. Apéritifs were initially created as the first act in the dining experience, to prepare the palate for a meal.

Before dining, the apéritif is what’s called for. Drinking one will have the subtle effect of preparing the appetite, having the effect of stimulating the saliva glands and sending signals throughout our body that food is incoming. It’s their herbal complexity, with hints of bitterness, low sugar and high acid content, that will have the appetite springing to attention as you prepare to dine. The cocktail hour of days gone by, referred to the hour before dining when apéritif cocktails were consumed for this purpose.

Popular examples of apéritifs include; Aperol and Campari, as well as the pink grapefruit apéritif Pampelle, the classic Italian Select Apéritif and aromatised or fortified wines like Lillet or vermouths like Noilly Prat or the Australian made Regal Rogue. They even include drinks like dry sherry, a glass of Champagne or a gin & tonic.

The natural extracts used to flavour apéritifs are usually obtained by maceration. The plant based ingredients, like fruits, herbs and spices, are mixed together to macerate either in wine or a mixture of water and alcohol, to extract the flavours. Once the plant essential oils have dissolved into the liquid, the preparation merely has to be decanted and filtered to obtain a concentrated flavour extract. This can be added to a wine or spirit base depending on the individual product, and its formulation.

THE SPRITZ TREND

For the last couple of years, there has been an emerging trend for an increased appreciation of low ABV drinks and cocktails. This has been driven partly by a growing sophistication for the enjoyment of European style apéritifs, fortified and aromatised wines with subtle hints of bitterness along with the restrained sweetness. It’s also being driven by a renaissance in healthy living and consuming less alcohol in general, along with a reduction in the consumption of sugary drinks and mixers.

At the same time, there has been growth in appreciation of off-dry sparkling wines (with more residual sugar) especially in the form of Prosecco and demi-sec sparkling wines of European origin. These particular styles of wine, lends well with a drink called the Spritz and of course, the most popular of these is the Aperol Spritz.

WHAT IS A SPRITZ?

A Spritz is a generic term that describes a simple drink that has carbonation from sparkling water or sparkling wine, or a little bit of both! The Spritz emerged during the 19th century when still wines were combined with sparkling mineral water to create a simple apéritif that titillated the taste buds. The word Spritz comes from the German word Spritzen –

meaning to ‘squirt or spray’ and was a reference to the action of adding carbonated water from a ‘soda syphon’ or sparkling wine from a bottle, that would squirt out under pressure.

These days a Spritz is more likely to be the name used for a drink that has an apéritif base, soda water and or sparkling wine.

HOW TO SPRITZ

Doing the Spritz is easy. All it takes is a little bit of European style and sophistication, (wearing shoes without socks is optional), a large wine glass, lots of ice, your favourite apéritif, sparkling wine and water, and some fresh fruit for garnish.

THE APEROL SPRITZ

Aperol is the perfect apéritif. Its unique bittersweet taste and bright orange colour derived from a secret and original recipe that has remained unchanged since it’s creation. An infusion of selected primary components including oranges, herbs and roots in a perfectly balanced combination.

Created by two Italian brothers in 1919, in Padua, Italy and now in its centenary year, it’s appropriate that Australia has officially fallen in love with the Aperol Spritz, becoming one of the most popular drinks ordered in bars. The Aperol Spritz was first created in the 1950s and has slowly become the world’s favourite Spritz, propelling Aperol to be the highest selling spirit in Italy.

APEROL SPRITZ

INGREDIENTS: 60ml Aperol 60ml Prosecco 30ml Soda water

METHOD: Filll a large wine glass with ice. Combine equal parts of Italian Prosecco and Aperol. Top with a splash of soda water

GARNISH: Orange wedge

GLASSWARE: Large wine glass

APÉRITIF SPRITZ

INGREDIENTS: 45ml Aperol 15ml Gin 90ml Prosecco Splash of tonic water

METHOD: Add ingredients to a large wine glass, add a large block of Bare Bones ice and stir

GARNISH: Slice of orange

GLASSWARE: Large Riedel stemless wine glass