A Spritz You Say, Now a Tea Spritz

First things first: What is a Spritz?

From Wikipedia:

Only because I really like their explanation best!

The drink originated in Venice while it was part of the Austrian Empire, and is based on the Austrian Spritzer, a combination of equal parts white wine and soda water; another idea is that the name of the drink would be linked to that of a typical Austrian wine in the region of the Wachau.[1]

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.[2]

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 (AperolCampari, Select, Jardesca California Aperitiva) or a bitter as the China Martini or Cynar with a lemon peel inside.[2]

 

And one more from “Eater.com

The word “spritz” on its own is a generic term linked to the 19th century Austro-Hungarian practice of adding a splash (German: spritz) of water to northern Italian wines. Rumor has it, the strong wines made in their Italian territories were too bold for the refined Habsburg palate so a dash of water was used to mellow out the wine.

 

In the 20th century, “spritz” took on its current definition: A wine-based cocktail made with bitter liquor and a splash of soda. Brands like Aperol, Campari, Cynar or Select provided the bitter component and color, each imparting unique flavors and hues.

 

The precise recipe, ingredient proportions, glass shape, and garnishes change from bar to bar and city to city, but one thing remains constant nationwide: When ordering a Spritz, the drinker must always specify their own preferred liquor.

 

So now we know what a spritz is and I really can’t wait to order one to see what I come up with.

 

But you know that as soon as it became popular there would be an herbal variation or tea. I say herbal because this recipe from: Four Seasons Wine and The Economic Times uses herbs like jasmine and fruits like lime and orange, still something people have used in tea combinations as well.

This spritz has an unusual twist and I wanted to share it with you as our tea community slowly moves into the Spritz’s. I’m very sure we will see more recipes in the near future.

Jasmine Orange Spritz

Prep Time: 3 mins
Cooking Time: 90 mins for jasmine syrup

Ingredients
Shiraz: 90 ml
Jasmine tea syrup: 15 ml
Fresh orange chunks: 3 to 4
Lime juice: 20 ml
Tonic water: Top up

Garnish: Orange slices
Method

For Jasmine tea syrup:
Allow 8 to 10 jasmine tea bags to brew in 500 ml of hot water for about an hour.

Add 500 gms of sugar into the brewed tea and stir until dissolved (don’t remove the tea bags)

Allow the tea to cool.

Squeeze out excess liquid from tea bags once cool, and use as required.

For the cocktail:

Gently muddle orange chunks at the bottom of the glass ..
Enjoy your journey with Spritzs as they become more and more popular, be the first to ask, make and create an infamous Tea Spritz.

 

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