Water into Wine

The spritz’s origins date back to the late 19th century, when the Austrian Empire extended into Northern Italy. In Venice, Austrian soldiers used soda water to dilute the local wines in order to give it a similar alcohol content to beer. In this first iteration, the spritz was made by combining wine and soda water in equal parts, and was given the name “Spritz” or “Spriss” derived from the German verb “spritzen,” which means to spray or splash.

Modern renditions of this cocktail often include the addition of bitter liqueurs with a formula of 2-parts liqueur, 3-parts wine, and 1-part sparkling water. This comes from the Italian practice of aperitif, which is when an alcoholic beverage usually a dry wine or bitter liqueur) is served before a meal. The purpose of an aperitif is to stimulate the appetite and open the tastebuds. The most famous example of this would be the stunning Aperol spritz; however, the simple formula for a spritz and the additions of citrus, herbs, and syrups allow for endless variations, making it an especially easy cocktail to tailor to your taste. Some common spritz variations include:

• Aperol Spritz: The classic spritz recipe consisting of Aperol, sparkling wine, soda water.
• Campari Spritz: The bitter, bolder sibling of the Aperol spritz. This cocktail includes Campari, sparkling wine, and soda water.
• Cynar Spritz: This variation features the bitter artichoke liqueur.
• Hugo Spritz: This floral rendition of the spritz is on the rise. This perfect introduction to spritzes includes elderflower liqueur, fresh mint, lime, sparkling wine, and soda water.
• Bicicletta: A slightly lighter rendition of the Campari spritz. It consists of equal parts Campari, dry white wine, and soda water.

Limoncello

Limoncello is an iconic Italian lemon liqueur that hails from regions like the Amalfi Coast, Sicily, and Naples. It is commonly made at home by infusing a neutral grain alcohol with lemon peels (avoiding the bitter pith) for several weeks before straining and mixing with syrup. The result is a slightly cloudy liqueur (due to the oils from the lemon peels) with a stunning bright yellow colour and sweet lemon flavour. It is enjoyed in several ways including straight, sipped over ice, or as an addition to cocktails. Its versatility and gorgeous appearance made it the second-most popular liqueur in Italy.

But what are the origins of this iconic liqueur? Well, like most things on this blog, the history of limoncello isn’t entirely clear and can’t be pinpointed to any singular time or inventor. Some say that limoncello was invented in the early 20th century by Maria Antonia Farace, who resided in a boarding house on the island of Azzura. Meanwhile, other sources indicate that making limoncello is a centuries-old tradition of villagers from Sicily and the Amalfi coast. Despite its ambiguous origins, one thing is for certain: Limoncello is delicious and the perfect base for your favourite summer sippers.

How to Make It

For the Rosemary Syrup

In a small pot, bring water to a boil. Add the sugar and rosemary and reduce the heat to a simmer. Simmer until all of the sugar has dissolved and the rosemary flavour is prominent.

Remove from the heat and allow to cool completely before straining out the solids. The syrup will keep in the fridge for 2-4 weeks, and will last longer with the addition of a small amount of a neutral alcohol like vodka. This herbal syrup is the perfect addition to your favourite cocktails and pairs beautifully with flavours like grapefruit, gin, cucumber, figs, whiskey, and melon. You can also experiment with other herbs like thyme, tarragon, basil, and mint to this cocktail.

For the Limoncello Rosemary Spritz

In a cocktail shaker, add limoncello, lemon juice, and syrup and shake without ice to combine.

Strain into a wine glass filled with ice, then top with the sparkling wine and soda water.

Garnish with lemon slices, a sprig of fresh rosemary, and enjoy (patio optional).

We used a cocktail shaker to ensure an even mix of these ingredients; however, you may also add the limoncello, syrup, and lemon juice to a glass and stir well before adding ice and the other ingredients.