How to Make the Lagoon Spritz

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, Hotel Heureka, Venice

Lagoon Spritz

Ingredients

  • 6 cl White wine (or Prosecco)
  • 3 cl Cynar
  • Dash of club soda
  • Slice of lemon
  • Green olive

Instructions

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

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Made this cocktail?

Take a pic and tag @alushlifemanual on Instagram, Twitter or Facebook. Cheers!

Disclaimer: Some of these posts contain affiliate links. I may receive compensation if you click on these links and buy something, but, don’t worry, it won’t cost you a dime!

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