Signature Drink: Spritz al Aperol

By David McGimpsey

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In Venice, the word “spritz” is used interchange­ably with “aperitif,” which means that this fizzy cocktail is considered suitable for sipping anytime after noon. The imbibing starts even earlier on Saturday mornings at the outdoor tables at Orange, one of the resto-bars lining Santa Margherita square. Its spritz al Aperol is made with two quintessentially Italian products. Prosecco, the sparkling wine made in the surrounding Veneto region, gives the drink its bubbles, while the slightly bitter flavour comes from a local citrus spirit called Aperol. A spritz can also be ordered with classic red Campari, but the orange version has a softer, less medicinal taste – plus, it’s a great match for the patio chairs.

Signature Drink: Spritz al Aperol
In a lowball glass, mix equal parts Prosecco (or dry white wine), Aperol and mineral water (use carbon­- ated water if using non-bubbly wine) over cubes of ice. Add a green olive impaled on a cocktail stirrer. 

Orange Restaurant & Champagne Lounge
Dorsoduro 3054/a, Venice
39-041-5234740, orangebar.it

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