Here's an article from last week's New York Times about the classic Venetian drink, the Spritz, which seems to be catching on around the world. I'd never had one (or even heard of them) until I went to Venice.
The amazing thing about a spritz is that it's a drink for all seasons....it's refreshing in hot weather and warms you up in the winter. The article also includes a recipe and this funny quote:
“There’s a saying in Venice,” Mr. Lo Duca said, “that bars and churches never go out of business here.” :)
As the article explains, there are different kinds of spritz depending on what is added to the wine/fizzy water base. I always order "bitter" which is a spritz made with Campari. Here's the recipe from Michela Scibilia's book, Venice Botteghe:
4 parts white wine
3 parts sparkling mineral water or better, soda water
2 parts Select, Campari or Aperol
olive, lemon rind, or orange rind
The one in my photo (at Bar da Gino) had both lemon rind and an olive. Eating the olive at the end is the best part!