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In the language of Goldoni, it is commonly called spriss or sprisseto. Americans, on the contrary, call it "sun in the glbad" and now they love it. That's the spritz: a drink that appeals to half of the world and whose recipe today, although not codified, includes prosecco, Aperol and sparkling water or seltz. A very successful mix abroad, to which the New York Times has even devoted a celebratory article.
It is colorful and at the same time sparkling. And then it's very popular in Italy, so it must be good.
The American newspaper tells the reasons for the success of spritz on the other side of the world, declaring that this long drink has become a real phenomenon of fashion In fact, the regulars of New York aperitifs love to be photographed in holding a nice orange glbad as much as they would like to be immortalized with a latest fashion accessory.
In the last five years, Aperol has become the favorite staple of many New York bartenders and spritz can be found on the menus of clubs all over the city. All agree that it is a candidate to be the drink of the summer.
Suffice it to say that – according to the New York Times – at Caffe Dante in Greenwich Village, spritz is served on tap, as is beer. Then there are variations on the theme, strictly made in USA: Estelle Bossy, director of the bar La Sirena in New York, experimented with a version based on Aperol, Prosecco, grapefruit juice, lemon, flower water orange and vodka
Jody Williams and Rita Sodi, owners of the Via Carota restaurant in Manhattan, certify another reason for the success of the spritz:
The spritz is light and fresh: you can drink all night.
The Italian became the word of order and it seems that we are already creating a micro-cosmos that reminds much of the Venetian tradition. In fact, in the area, the spritz is very popular, not just for happy hour consumption: already late in the morning, it's not uncommon to see it served at the bar counter and at the bar. tavern
having invaded the American market. The same fate is due to Cynar, Campari and Fernet Branca. Americans are also beginning to enjoy the mix of red Vermouth, Bitter Campari and typical Gin in the Negroni. According to Melanie Batchelor, vice president of marketing for Campari America, it's a real trend:
On one side, Americans are starting to appreciate the most bitter tastes, on the other, they want low-alcohol drinks. 19659003] All that remains is to celebrate Italian success and tradition.
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