Venetian tipples

There is no mystery to the Manhattan or the Singapore Sling. The White Russian, a red herring, was born in the U.S.A.. Chile, as well as Peru, lays claim to the Pisco Sour, the two countries both so adamant each has a day dedicated to celebrating their -  mutual - national drink. And over the Atlantic, as neighbouring countries argue, Venice has quietly snapped up three signature cocktails of its own.

First up is the Bellini, invented at Harry’s Bar in the 1930s. A simple recipe of one part white peach purée topped with three parts Prosecco. However, as with all cocktails, there is always that challenging element; an attempt to justify exorbitant prices for mere moments of enjoyment. 

They say the key to the best Bellini is the peach purée. One must avoid using the yellow variety. Although surely an easier option for those eager to enjoy the final product, one must also resist the aid of a food processor which will only aerate the fruit, making it difficult to combine smoothly with the bubbles. 

Second in line is the Aperol Spritzer which is the same fluorescent orange as the sunsets it so perfectly accompanies. Thanks to the Austrian occupation of the 19th century, when the non-natives struggled with the alcohol content of Venetian wine, the ‘spritzer’ was born. As luck would have it, instead of diluting with water, here you simply add another variety of booze. 

A favourite of the floating city, this aperitivo uses Aperol, the lighter, sweeter sister of Campari. It is a mixture of two parts bitter, three parts Prosecco and a splash of soda. It is stylishly dressed with a citrus twist and a fleshy, salty olive. 

In contrast with the first two aperitivos that stimulate the appetite pre-meal, the final of the trio is a digestivo, to aid with the digestion of what, in Italy, was surely a multi-course affair. 

Disguised as a dessert, the Sgroppino is an adults-only ice cream float. Once again Prosecco is involved - the Venetians having a predilection for the sparkling dry white from neighbouring Treviso. Whipped together by hand to maintain the frosty, frothy texture is a combination of equal parts vodka, Prosecco and lemon sorbet. Even if it fails to live up to its name as the ‘little un-knotting drink’, by the final sip you will surely have forgotten any digestive discomfort. 

Cin Cin!