White Spritz Cocktail
Talia Baiocchi and Leslie Pariseau (Ten Speed Press, 2016)
The first vestige of spritz ancestry, the white spritz, or spritz liscio, was likely — as the Italian mythos goes — born in Hapsburg-occupied northern Italy in the 19th century, when Austrian soldiers introduced the practice of adding a spritz of water to the region’s wines, in an effort to make them more pleasing to their Riesling-weaned palates. This version, with soda water, emerged in the first years of the 20th century, and is a malleable blueprint created to suit each drinker’s palate. Simply add a splash of homemade syrup or fruit liqueur to a base of white wine and soda, and garnish with abandon.
- 4 ounces dry white wine
- 2 ounces soda water
- ½ ounce lemon syrup
- 1 cup fresh lemon juice
- 1 cup water
For the lemon syrup:
1Combine the lemon juice and sugar in a saucepan over very low heat. Stir until the sugar is dissolved.
2Remove from the heat and let sit for at least 30 minutes. Bottle and store in the refrigerator for up to one month.
For the cocktail:
1Build the ingredients in a wine glass over ice and add the garnish of seasonal citrus, herbs, and fruit.
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