It originated in Italy, more precisely in Florence, by Count Camillo Negroni who, on returning from a trip to London, asked bartender Fosco Sarselli to add a splash of gin instead of the usual soda in his Americano. Thus, over time, that drink was identified with the name Negroni and became increasingly popular until it became one of the mainstays of Italian aperitif drinks. The preparation is very simple and is done directly from the low tumbler, filled up to 3/4 full with ice. Then the gin (30ml) is dosed with the help of the jigger and poured into the glass, followed by the red Vermouth (30ml) and finally the Campari (30ml). Everything has to be stirred with the stirrer and the original recipe also calls for a slice of orange placed inside the tumbler.

The story has Italian origins, of course, but with Austrian influences. In fact, it is said that in the 19th century, when north-eastern Italy was occupied by Austrian troops, before the Unification of Italy, the latter were not so used to the alcoholic content of Veneto wines and so they used to 'spritz' them with sparkling water (the German verb 'spritzen' means 'to spray'), hence the original Spritz recipe and its name. From the 1940s and 1950s, the recipe as we know it began to spread with Aperol, the latter an invention of the Barbieri brothers from Bassano del Grappa. Its preparation is simple: fill the glass or goblet with ice and start pouring the prosecco (3 parts), then add the Aperol (2 parts) and then the soda or sparkling water (1 part). Using a mixing spoon, make a movement from the bottom to the top, but without stirring so as not to deflate the drink. Add a slice of orange and the cocktail is ready.