Know how to navigate the signature Venetian drinks

Venice’s signature drink is the spritz. The word comes from the German spritzen, meaning spray or splash as the drink is finished with a liberal splash of prosecco. “Its origins date back to the end of the 19th century when Venice was still part of the Austrian Empire,” notes Difford’s Guide. Then there’s prosecco, which “is everything in Venice,” says Fiona Sims at Decanter -- it’s “consumed by the container-load in piazzas throughout the city.” And don’t forget the Bellini, born at Harry’s Bar in Venice, “which has been hopping since 1931,” writes Becca Blond at AFAR. The Bellini is “a mixture of white peach juice and sparkling prosecco, named after the fifteenth-century Venetian painter Giovanni Bellini,” explains Jay Rayner in The Guardian. Meanwhile the Rossini -- “named after the 19th century Italian composer, Gioachino Antonio Rossini” -- uses starwberries instead of peaches, explains Difford. You’ll also find plenty of “Italian red bitter liqueurs such as Aperol, Campari and Select,” he adds.  

Other lesser known tipples include the Negroni and sgroppino. The Negroni is a mix of gin, Campari and Martini Rosso. The sgroppino is a “refreshing Venetian cocktail that doubles as a digestif,” writes Emiko Davies at Food52. It consists of softened lemon sorbet mixed with Prosecco and whisked to a froth. “An age-old refresher that once graced aristocratic Venetian tables, this was often served between courses as a palate cleanser, particularly when moving from a seafood to a meat dish.”  

And Venice even has its own ginger beer. A more recent addition to the bar menu is the unusual Cortese Ginger beer, derived from an 18th century recipe by Venetian botanist Eduardo Soranzo. “We loved it: spicy, energising, peppery, and perfect on its own or as the ingredient of a premium cocktail,” says Venetian food blogger and taster Monica Cesarato on her blog.

"A refreshing Venetian cocktail that doubles as a digestif," is the sgroppino, writes Emiko Davies at Food52. It consists of softened lemon sorbet mixed with Prosecco and whisked to a froth. "An age-old refresher that once graced aristocratic Venetian tables, this was often served between courses as a palate cleanser, particularly when moving from a seafood to a meat dish," she expands.

More recent additions to the bar menu include the unusual Cortese Ginger beer, derived from an 18th century recipe by Venetian botanist Eduardo Soranzo. "We loved it: spicy, energising, peppery, and perfect on its own or as the ingredient of a premium cocktail," endorses Venetian food blogger and taster Monica Cesarato on her self-titled blog.