How can a drink that originated in 1800s still be popular and growing in demand now? The Spritz is a wine-based cocktail commonly served as an aperitif in Northeast Italy. There are usually several stories associated with how the name came about, and the one I am leaning towards is that the name may come from the German verb spritzen, meaning “to spray”. History has it that during the Austrian occupation of Italy in the 19th century, the soldiers, merchants, diplomats and employees were not familiar with wines from the Veneto, and their high alcohol content – they were used to drinking beer. They would often ask the local hosts to spray a bit of water into the wine (spritzen, in German) to make the wines lighter; the real original Spritz was, in fact, strictly composed of sparkling white wine or red wine diluted with fresh water.

Aperol Spritz

Fast-forward to 2014, and every bartender in the world seems to have his or her recipe to make a spritz; a common denominator is the presence of Prosecco and sparkling water or seltzer, which must be at least 40% and 30%, the remaining 30% is completed by the most varied types of alcoholic drinks. The Italian versions usually have a dash of some bitter liqueur such as Aperol, Campari, or Cynar. As with the rest of the world, many towns in Veneto, Italy, have their own variation of the Spritz, but over the past 10 years Aperol Spritz with prosecco has become the most frequently ordered and consumed variety: light, cool and sparkling, it has become the ideal aperitif for any occasion. Football fans who watched the 2014 World Cup first-round match between Italy and England at the Wray & Nephew headquarters in New Kingston were treated to non-stop Aperol Spritz till the final whistle was blown.

What is Aperol?

Aperol was created in 1919 in the Northeast of Italy by the Barbieri brothers, who may have wanted to make a lighter, more refreshing version of Campari. Aperol has an alcohol content of 11%-less than half of Campari. It has a rich, complex taste derived from the infusion of a blend of high-quality herbs and roots including, among others, bitter orange, gentian, rhubarb, and cinchona. The original recipe has remained unchanged and a secret to this day. In 2003, Gruppo Campari acquired Barbero 1891 and since then Aperol has experienced further growth, thanks to the popularity of Aperol’s excellent signature drink, the Spritz.

In Italy’s northeast — Veneto, Friuli-Venezia Giulia and Trentino-Alto Adige, the Spritz has become extremely popular with both young and old. In recent years it has become fashionable to drink it as an aperitif. It is undoubtedly the most widespread and commonly drunk aperitif.

It certainly was a hit with guests of J Wray & Nephew on the weekend. We were reminded that making the Spritz is as easy as 3,2,1. Just get a tumbler or a large balloon wine glass and follow the simple instructions: 3 parts of Prosecco · 2 parts of Aperol · 1 dash of soda· ice and a slice of orange. Add ice and a slice of orange, pour in the Prosecco, the Aperol and add a dash of soda. This prevents the Aperol from settling at the bottom.

Christopher Reckord – Businessman, Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. Follow us on Twitter: @Reckord