The first vestige of spritz ancestry, the white spritz or spritz liscio was likely–as the Italian mythos goes–born in Hapsburn-occupied northern Italy in the nineteenth century, when Austrians soldiers introduced the practice of adding a spritz of water to the region’s wines, in an effort to make them more pleasing to their Riesling-weaned palates. This version with soda water emerged in the first years of the Twentieth century, and is a malleable blueprint created to suit each drinker’s palate. Simply add a splash of homemade syrup or fruit liqueur to a base of white wine and soda, and garnish with abandon.


  • 4 ounces dry white wine
  • 2 ounces soda water
  • 1.2 ounce lemon syrup (or other fruit syrup/liqueur.)

GARNISH: seasonal citrus, herbs or fruit

Additional Information

  • Prep Time: 5m
by Aray Till

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