Have you noticed how certain cocktails taste better in the places they come from? Take a Limoncello Spritz, enjoyed right on the Amalfi Coast, compared with the same order at a cocktail bar in Ohio. The difference becomes obvious right away, and it’s not because of the ingredients or the mixing method.
When you’re on vacation, there’s no need to rush through your drink so you can check off the next item on your schedule. You can actually savor it, the way it was meant to be enjoyed.
The Spritz That Defines the Venetian Lagoon
You’ve probably had an Aperol Spritz before. But having one in Venice is a totally different experience.
Back in the 19th century, Austrian soldiers stationed in the Veneto region started diluting the local wine with water because it was too strong. The word “spritz” comes from the German “spritzen”, which means to spray.
In 1919, Aperol arrived, and the modern Aperol Spritz became the most popular cocktail in Italy by the 2010s.
Where to sip an Aperol Spritz in Venice:
Find a bacaro (bar) along the Grand Canal before 7 pm and order one before it becomes too crowded.
Marseille’s Bold Seaside Classic
Pastis and Marseille are so synonymous that ordering one anywhere else feels wrong.
The anise-flavored drink was created in 1932, after absinthe was banned across most of Europe. Locals typically drink it diluted with cold water, which turns it a cloudy yellow color. And they almost always drink it before a meal. It’s almost a pre-dinner ritual at this point.
Where to drink a Pastis in Marseille:
Sit down at any cafe facing the Vieux-Port and sip your drink slowly as you watch the fishing boats float past.
Amalfi Coast Sunshine in a Glass
The sfusato amalfitano lemon, which is grown on the cliffsides of Amalfi, holds EU geographical indication status because of how distinct it is. It’s sweeter and more aromatic than normal varieties, and is what gives limoncello its edge over any other version you could buy back at home.
A Limoncello Spritz on the Amalfi Coast is worth the trip all on its own. And it all comes down to the local ingredients.
Where to drink Limoncello on the Amalfi Coast:
The spritz version adds prosecco and soda to the liquor, and every terrace bar above the water is likely to serve it. Just be sure to pack light enough for the coastal paths before you go, because you’ll want to move between villages and taste as many variations of the drink as you can.
Spain’s Coastal Citrus Refresher
Sangria gets watered-down and over-sweetened almost everywhere it’s exported to. But Barcelona still does it properly.
Adding fruit and spice to wine is a practice that goes back centuries across the Iberian Peninsula. Sangria was a byproduct of this tradition and has become the most well-known way to experience it.
Where Sangria tastes best:
The Barceloneta neighborhood is the place to find the best Sangria. If you’re traveling on a cruise through the area, Barcelona is the ideal place to stop along your route.
Greece’s Resin-Kissed Aperitif
Retsina is admittedly an acquired taste, but if you want to try it, there’s nowhere better than a Greek island.
Greeks have been adding pine resin to their wine for over 2,000 years. Originally, it was meant to seal amphorae and preserve what was inside. Now, it’s the idea behind one of the most loved drinks in the region.
Enjoying Retsina beside the Aegean:
Order a cold glass on Hydra or Paros in the late afternoon. If it’s your first time, go in without expectations.
Drinking the Mediterranean, One Coast at a Time
Every drink on this list tastes better in the place where it was meant to be enjoyed. It’s because these drinks, in their home settings, haven’t been adapted or diluted to suit foreign palates. They taste like where they come from, and that’s reason enough to go and fully enjoy them there.