Ideas for Contemporary Living

Spritz and cichèti

Posted on June 7th, by David Bjorngaard in The Moment. No Comments

Aperol Spritz in Venice

Aperol Spritz in Venice

To feel like you are in Venice (or Rome) just make a tall ice-cold Spritz. It is the perfect summer drink: easy to make, and easy to sip in the sun (or San Franciso’s fog). Here’s how:

Ingredients for one


1 large green olive, drained of brine (do not use the olives stored in oil)

75 ml dry white wine or Prosecco (about 3 shot glasses)

50 ml Aperol (about 2 shot glasses)

Splash of soda water

1 slice of lemon (or orange)

Take a large timber and fill it with ice. Add the olive onto a cocktail skewer and put into the glass. Combine the Prosecco and Aperol (in a 3 to 2 ratio) with a splash of soda water in the glass, and garnish with lemon or orange.

The making of a spritz.

The making of a spritz.

If you want to immerse yourself further into a world of Venetian drink and food, get the book Polpo: A Venetian Cookbook (of sorts) and soon you will be sensing Venice for yourself. If you are hungry, make a few cichèti (something like a tapas: a small snack, or a meal) to have along with your Spritz, and you will have a lovely afternoon.

Polpo is a great source for Venetian cooking.

Polpo is a great source for Venetian cooking.

David Bjørngaard, June 2014


What do you think?