To Spritz or not to Spritz…
We caught up with Sally, to talk about all things Spritz!
Here’s what she had to say…
‘I love a Spritz. The first one I ever had was in Northern Italy whilst visiting a family friend who lived in Padua. It was also the first time I ever tried Aperol!’
‘I was blown away by this new style of long drink, served in a wine glass with ice, accompanied by olives and citrus slices. I was so taken aback that I bought 6 bottles of Aperol to bring home.’
‘For years I was serving them at parties, but it is only recently that they have truly taken off. I see them everywhere in London, especially as the weather improves. I have experimented with my own versions, replacing the Aperol with either Lemoncello or Limecello and adding mint to give it a more complex taste and flavour.’
I am loving the fact a Spritz has become an evolving cocktail category, bringing in new flavour and taste combinations which offer a break from the classic Aperol. I have a feeling it’s going to become a year round tipple…’
What is a classic Aperol Spritz Recipe?
‘3, 2, 1, - 3 parts Processo, 2 parts Aperol, 1 part Soda. Served in a wine glass with ice and a slice of orange. This is the classic recipe that we all see at the pubs and bars here in the UK and across Europe!’
‘I am also a big fan of the White Wine Spritz – again I have Italy to thank for this recipe.’
‘As a host, I use this cocktail to use up leftover wine or eek out the only bottle I have. I find it’s always different depending on the wine used and therefore there are endless subtle taste and flavour variations that one can experiment with!’
‘Here are two of my personal favourite recipes!
RamTang' Spritz:
- 50 ml RamTang’ LemonCello (or LimeCello)
- Ice
- 100ml of Cava
- 25ml Sparkling water
- Lemon Slice (or Lime Slce)
- Mint
White Wine Spritz:
- 50 ml RamTang’ LemonCello
- Ice
- 100ml of Dry White wine
- 25ml Sparkling water
- Lemon Slice
- Lemon Thyme
Thank you, Sally!
Till next time, wishing you all a fresh and zesty rest of your summer! Follow us for more Tang'Spiration via our socials
