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
- Prep Time: 5m
Build the ingredients in a glass over ice and add the garnish.
As featured in the Spring 2017 Edition of Beekman 1802 Almanac Magazine. For more check out Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes. Published by Ten Speed Press.