Venetian spritz
A bitter spritz finished with a green olive, the way Venice often does it.
Ingredients & ratios
Bitter, bubbly, and salty. · 1 drink
- 90 mlProsecco, chilled
- 60 mlVenetian-style red bitter
- 30 mlSoda water, chilled
- 1Green olive
- 1Orange slice
Steps
Build it in a wine glass.
- 1Build prosecco, bitter, and soda over ice.
- 2Add an orange slice.
- 3Spear a green olive and rest it on the glass.
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Makes 1 drink. Scale up as needed.
Have a bottle already? Scan the label in Gastrona. (opens in a new tab)
In Venice the spritz is often a local red bitter and a green olive, not only the bright orange glass that travelled. The olive is not a gimmick. Salt makes the bitter taste cleaner and sets the drink up for potato chips, nuts, or anything fried.
Use a firm green olive, not a soft black one packed in sweet brine. If you only have a standard red bitter and no Venetian bottle, the Campari-style spritz with an olive still gets you most of the way.
More from this family lives on the Campari-style page. Or change the build in the spritz builder.
Questions people ask
Why is there an olive in a Venetian spritz?
Salt and brine balance the bitter. It is a traditional garnish in Venice, sometimes alongside orange.
Curated by Gastrona. Recipes that make sense.