How to Make the Lagoon Spritz

I was lucky enough to meet Russell Norman, the founder of Polpo restaurants in London and author of several books on Venice, before my trip to visit The Hotel Heureka to interview Justus. Our conversation led to a discussion of the Aperol Spritz and how it conquered the world. He said some Venetians were rebelling against it and have taken up the Cynar Spritz instead.  

(Oh and by the way, Russell and I dubbed it the Lagoon Spritz!!)

Lagoon Spritz

Susan

The Lagoon Spritz with Cynar typically includes Cynar, white wine or Prosecco, club soda, and a slice of lemon, creating a refreshing and herbal cocktail.

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Cook Time 5 minutes mins

Total Time 5 minutes mins

Course Cocktails

Cuisine Italian

Servings 1

Calories 160 kcal

Equipment

• Wine Glasses
• Cocktail Jigger

Ingredients

  

1x2x3x

• 60 ml White wine or Prosecco
• 30 ml Cynar
• 1 dash Club soda
• 1 Slice of lemon
• Green olive

Instructions

 

• Add 3 cl Cynar to a glass of ice
• Add the white wine or Prosecco
• Top up with a dash of club soda
• Garnish with a slice of lemon
• Add a green olive

Nutrition

Calories: 160kcalCarbohydrates: 13gProtein: 0.04gSodium: 3mgPotassium: 44mgSugar: 12gVitamin A: 0.1IUVitamin C: 0.4mgCalcium: 6mgIron: 0.2mg

Keyword cynar, Lagoon Spritz

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