Thursday, January 26, 2012

Italian Spritz

Yesterday, the mimosa. Today, the Spritz.

Apparently the Spritz started in Northern Italy, and in recent years it has made its way throughout Europe and the rest of the world as a signature summer drink. It's simple enough, and gets its distinct flavour from Aperol, a low alcohol liquor that makes the spritz the kind of drink that, according to David, is good anytime of the day (his words, not mine).

Aperol is a slightly bitter citrus flavoured alcohol, and since Mike and I don't like bitter drinks (you can guess how much we like the local Maltese drink Kinnie) I added a splash of sugar to our Spritzes.

A little story about bitter drinks for you. We think Kinnie is so awful (we're going to get blasted by locals for this) that we trick our guests into drinking it every time they visit. We have a can ready to go in the fridge, and gush to our new arrivals about how they absolutely must try this delicious Maltese drink.

Cue the giant, appreciative gulps of a cool drink by our weary travellers.

And the grimaces.

We've seen visitors screw up their faces, spit it out, painfully force it down, and even tear up. And we've seen locals guzzle it like its water. How do they do it?

I guess our Kinnie trick is ruined now that's I've told you all about it. You're welcome, future visitors. I'll fix you a Spritz instead.

- Jess

adapted from David Rocco's Made in Italy
60 ml Aperol
club soda
orange slices, to garnish
fresh mint leaves, to garnish
sugar, to taste

1 comment :

  1. I really like Kinnie.

    Not so much because it's bitter, but because it is finally something completely different from Coke and Sprite and Fanta. Something unique to Malta.

    Like Almdudler in Austria, only that Almdudler also tastes good objectively.


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