description Spritz al Bitter Overview
Spritz al Bitter is an Italian aperitivo cocktail made by combining a bitter liqueur, sparkling wine, and soda water, usually over ice and with a citrus garnish. It belongs to the spritz tradition associated with northeastern Italy, especially Veneto, and may use bitters such as Select or Campari. Its defining character is a balance of herbal bitterness, effervescence, and moderate alcoholic strength, making it intended as a pre-meal drink.
help Spritz al Bitter FAQ
What ingredients are needed to make a traditional Spritz al Bitter?
A classic Spritz al Bitter requires three parts Prosecco, two parts a bitter liqueur (like Aperol or Campari), and one part soda water. It is traditionally served over ice with a slice of orange or citrus garnish, tracing its origins back to the Veneto region of Italy.
What is the difference between an Aperol Spritz and a Spritz al Bitter?
A Spritz al Bitter is the broader category of the classic Italian aperitivo that can feature various bitter liqueurs, whereas an Aperol Spritz specifically mandates the use of Aperol. Choosing a different bitter, like Campari, will result in a darker red color and a significantly more bitter flavor profile.
Where did the Spritz al Bitter originate?
The cocktail originated in the northeastern region of Italy, particularly within the Veneto area. Its history dates back to the period of the Austro-Hungarian Empire, when occupying soldiers diluted strong local Italian wines with a splash of water, known as 'spritzen'.
What glass should a Spritz al Bitter be served in?
A Spritz al Bitter is most traditionally served in a large wine glass. Before the modern wine glass became standard, older variations of the drink in the Veneto region were frequently served in a sturdy rocks glass or a highball.
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