Talk:Spritz (cocktail)

Merger proposal

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.

To merge Aperol Spritz into Spritz Veneziano, with no consensus yet as to when the name should change. Klbrain (talk) 21:28, 24 April 2020 (UTC)

---

I propose to merge this article and Aperol Spritz, as they refer to the same drink. Moreover, I propose to keep this article and delete the Aperol Spritz one, as the latter seems like an advert, and refers to a brand-specific rather than the generic name of the drink. DoubleGrazing (talk) 08:27, 31 March 2019 (UTC)

I agree with the reasons stated above. It might be worth changing the name to Spritz (drink) as, in my experience (in Italy, France and the UK), most people call it a spritz (or Campari spritz, spritz all'Aperol etc.). -- Wgsimon (talk) 08:15, 1 April 2019 (UTC)

In the US, by far the common name is 'Aperol spritz'. Sure it's a brand, but it's also a unique type of aperitif that inherently makes the drink. A spritz is not a classic spritz without aperol. Anyhow, I support the name "Spritz" or "Spritz (drink)" and will request a move when I'm home. ɱ (talk) 15:06, 6 June 2019 (UTC)

I don't agree that 'a spritz is not a classic spritz without aperol'. Do you have a link for this? My experiences in Italy don't support this at all. -- Wgsimon (talk) 10:12, 7 June 2019 (UTC)

It Could be that this page actually needs to be rewritten because the Venetian spritz would mostly use the classic Select Aperitivo "SELECT was created in 1920 in the heart of Venice, at Pilla Distilleries, a place renowned for the art of liquor making. During the postwar period the young Pilla Brothers contributed to the rebirth of this magnificent Italian city. As aperitif popularity began to grow, SELECT became the star of the Venetian cocktail scene, and the main ingredient in the Original Venetian Spritz. Today, SELECT is still recognized as the classic Venetian Aperitif and enjoyed throughout Venice. Taste: Complex and intense with bitter notes coming from roots and bark. The spicy and tropical notes marry perfectly with the citrusy ones. Pleasantly persistent aftertaste with fresh and rich notes coming from the citrus fruits and essential oils. In Venice, a green olive is used as the garnish to create the perfect blend and balance of flavor.” https://www.danmurphys.com.au/product/DM_805122/select-aperitivo-1l and here it is clearly billed as different from Aperol "While it shares the low proof and mellow sweetness of Aperol, Select is quite a bit more complex, with pleasant notes of vanilla and a nice bitter edge.” https://www.foodandwine.com/fwx/drink/aperitivo-select-cocktails Robertwhyteus (talk) 23:07, 24 June 2019 (UTC)

On the other hand this could be merged with Aperol Spritz without too much trouble, so long as a page was created for Select Aperitivo as well, since there is a page for Aperol. I’d vote for that, DoubleGrazing! Robertwhyteus (talk) 23:14, 24 June 2019 (UTC)

Aperol spritz is certainly the most famous spritz, but it is neither the only one nor the original one (that was based on Select. Other variants include Campari, elder syrup and other bitters). I agree to merge the two pages but the title should be "spritz (cocktail)" --Ombra 10:57, 30 June 2019 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Old fashioned glass?

This is what the box on the right side suggests, but isn't it rather a white wine glass that should be used for a Spritz? Flugscham (talk) 15:03, 31 March 2019 (UTC)

Name?

Okay, now that the above merger is sorted (thanks, all!), can we decide what to call this article, and then also use the chosen term consistently throughout the text (apart from an initial mention of the alternatives at the start of lede). The IBA (which I for one consider something of an authority) calls this drink the Spritz. Meanwhile, anyone familiar with the etymology of that term will recognise it as quite a nondescript common noun, and might well argue that Spritz Veneziano is a much more specific concept, IBA's views notwithstanding. Personally, I'd be happy with either; what I don't want is 'Aperol Spritz', because this drink can be, and commonly is, made with any similar bitter. (I can understand why the manufacturer might want Aperol in the title, similar to how Bacardi would prefer us to call the Cuba Libre a 'Bacardi & Coke', but that doesn't make it so.) I would then also like to remove some of the heavy Aperol promo from the article; currently some of it reads like an advert, IMO. Thoughts? -- DoubleGrazing (talk) 06:28, 23 July 2020 (UTC)

FWIW, my proposal is to leave the article name as it stands, and to write the lede in its entirety as follows (plus relevant wikilinks and references):

Spritz Veneziano or simply just Spritz (from Austrian German Spritzer, "splash" or "sparkling") is an Italian wine-based cocktail, commonly served as an aperitif in northeast Italy. It consists of sparkling Prosecco wine, soda water, and a bitter such as Aperol or Campari (causing it sometimes to be called Aperol Spritz or Campari Spritz, respectively). The Spritz is an official IBA cocktail, and was ranked as the world's 9th bestselling cocktail in 2019 by the website Drinks International.

Then, in the remaining article, just call it Spritz for brevity, unless there's a particular reason to use the full Spritz Veneziano. I realise this doesn't fully resolve the Spritz vs. Spritz Veneziano issue, in that it fails to reconcile the name of this article with the official IBA name of the drink, but this would nevertheless be my preference. -- DoubleGrazing (talk) 07:01, 23 July 2020 (UTC)