Recipe for spritz
Recipe for a classic spritz with the correct proportions of wine, bitters, and sparkling water.
We have the recipe from the book: “Iconic Cocktails“, written by Jesper Schmidt. He writes the following about it:
“Originally, a Spritzer was a way to dilute wine so it had the same alcohol content as beer. There are countless Spritzers, and the most popular is Aperol Spritz, which is really suitable as an aperitif. A good and easy guide to a successful Spritz is: three parts sparkling wine, two parts bitter (Aperol, Campari, etc.), and one part sparkling water, i.e., 3-2-1. In this recipe, the less commonly used bitter Suze from France is included, made from gentian root, which grows in the French and Swiss mountains, and has a bitter, floral, and citrusy taste.”

Spritz
Equipment
- Coupe Glass (Recommended balloon glass)
- Jigger
- Bar Spoon
Ingredients
- 9 cl Prosecco Prosecco Batist DOC Brut or another Prosecco
- 6 cl Liquor Suze de Gentiane Liqueur
- 3 cl Sparkling Water Three Cents Plain or another soda water with soft bubbles
- 8 pcs. Ice Cubes up to 10 pcs.
- Orange unsprayed
- 9 cl Prosecco Batist DOC
Instructions
- Place all ingredients in a glass filled with ice.Stir gently and garnish with a slice of orange.