Venetian Spritz

BySam Couchman

Toronto, ON


The Recipe Watch Video

Sam's Cocktail Recipe

– 1.5 oz (45ml) l’Aperitivo Mionetto
– 4 oz (120ml) Mionetto Prosecco
Garnish: Bitter compressed yellow apple
Add all ingredients to a wine glass and stir to combine. Garnish with a compressed apple and straw.

l’Aperitivo Mionetto Recipe:
500ml Mionetto
150ml Overproof Vodka
40ml Gentian Tincture
60ml Lemon Tincture
1 Peach, cut into 1 inch pieces
1 Yellow apple, cut into 1 inch pieces
Peel of 1 large orange
20g Chamomile flowers, dried
200ml Honey (or sweeten to taste)

Instructions: Combine all ingredients in a vacuum bag and seal. Let infuse in the fridge for 5 days. Strain into a container and seal. Will last up to 5 weeks.

What inspired the drink?

I wanted to make something that felt classic with a simple recipe. A cocktail that you could sip which would transport you to a cafe beside the Grand Canal in Venice.

The origin of the spritz dates back to the 19th century when the Austrians occupied the Veneto region. There, they would mix seltzer with the local wine to create a beverage that was a similar ABV to their beer back home. This eventually evolved into the Spritz Al Bitter which is commonly consumed in many forms today. Over 300,000 spritzes are are made every day in Veneto alone.

My goal with this cocktail was to 1), use Mionetto in a creative and unique way - in this case as the base in an aperitif - and 2), to mirror the nose and palate of Mionetto and accentuate the aromas and flavours that you experience when you drink the Prosecco on its own. I wanted to make something that would enhance Mionetto, and let it shine as it is made to do.


What bar do you work at?

Osteria Rialto

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