Several Italian regions lay claim to the origins of the Spritz. In fact, the proportions and the ingredients differ vastly from area to area. While Venetians might use Aperol and Prosecco, Paduans might mix still white wine with Campari. We like this version with Aperol and sparkling wine. Whether you use still or sparkling wine, or your bitter apéritif is Aperol, Campari, or Cynar, top it with soda water and you’ve got a Spritz.
1 1/2 ouncesAperol
3 ouncesProsecco or sparkling wine, chilled
Sparkling mineral water or club soda, chilled
1 lemon or orange slice or twist
Pour the Aperol into a champagne flute. Add the Prosecco and top with a splash of soda water. Garnish with a lemon or orange slice and serve.