Recipe and history of Aperol Spritz from the 19th century to the 21st century
BU Spritz recipe by Espace Thé
3 oz of sparkling wine, ideally Prosecco
2 oz of Aperol
1 oz of BU Earl Gray tea by Espace Thé
1 nice slice of orange
A little history
The Spritz appeared in the first half of the 19th century in Italy, precisely in the region of Venice. At this time of the war, Austrian soldiers were present there in large numbers. As Italy was already a major wine producer at the time, this was mainly what was served in the local taverns. The Austrian soldiers considered it much too robust for them, For this reason, they therefore decided to soften it by adding carbonated water. When ordering it, they asked the keepers of Italian taverns to add a burst of sparkling water which in German said: Spritzen, hence the origin of the name Spritz.
Then, at the beginning of the 20th century, the Spritz evolved and became a blend made from Prosecco, a sparkling Italian white wine, still mixing with sparkling water. It is then a way to reduce the alcohol level and make the pleasure last! As this development progresses, we end up adding Aperol, a bitter alcohol with a good orange flavor. This is what today gives it this beautiful orange color and which gives it that good bitter taste.
Espace Thé has therefore decided to add its personal touch. By adding 1 oz of its wonderful Earl Gray black tea, you will find the pleasant taste of bergamot and orange in the same glass.
Don't forget to serve it with ice cubes and a nice slice of orange.
Happy tasting !