Champagne ! In victory one deserve it in defeat one need it ! (c) Napoleon Bonaparte
Spritz was born during the period of the Habsburg domination in Veneto (Italy) in the 1800s. The soldiers, but also the various merchants, diplomats and employees of the Habsburg Empire in Veneto became quickly accustomed to drinking local drinking wine in the taverns, but they were not familiar with the wide variety of wines from the Veneto, and the alcohol content, higher than that of the wines to which they were accustomed, was also a novelty. The newcomers started to ask to the local hosts to spray a bit of water into the wine (spritzen, in German) to make the wines lighter; the real original Spritz was, in fact, strictly composed of sparkling white wine or red wine diluted with fresh water. The first evolution of Spritz arrived in the early 1900s, when siphons for carbonated water became widely available and made it possible to make a sparkling Spritz using still wine. This development introduced the Spritz to new types of customers, such as Austrian noblewomen, who, with the drink’s touch of glamour, could now afford to be seen drinking a soft drink. Over the years the drink has “grown up” with the infinite variety of possible additions such as a sort of liquor (Aperol, Campari, Select) or a bitter as the China Martini or Cynar with a lemon peel inside.