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Select Spritz – plated and served

Select Spritz

The spritz you get in Venice when you simply order 'uno spritz', made with Select and an olive.

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Preparation
5 min
Cook/bake time
Total
5 min
Difficulty
Easy
Calories
187 kcal
Servings
1

The spritz you get in Venice when you simply order 'uno spritz', made with Select and an olive. Select has been produced in Venice since 1920 and is to locals what Aperol is to the rest of the world. It is spicier, less sweet, and has a clear juniper note. The green olive instead of the orange slice is not a gimmick, but rather the Venetian rule.

Why this works

At 17.5 percent alcohol, Select sits right between Aperol at 11 percent and Campari at 25 percent, which is the reason for its reputation as the balanced spritz bitter. The olive is crucial, however. Its salt does not lower the perception threshold for sweetness, but raises it. Salty and bitter flavors suppress each other on the tongue, which is why the drink tastes milder and rounder after a bite of olive than before. This is exactly why something salty is always served with an aperitivo in Venice, and not just out of hospitality.

Step-by-step instructions

Our best tips

  • Use a large, firm olive, ideally Bella di Cerignola or Castelvetrano. Small, soft olives fall apart in the glass and make the drink cloudy.
  • Select is harder to find outside of Italy than Aperol. A good substitute is a medium strength red aperitivo. Just do not use Campari, as it is significantly more bitter.
  • If you prefer a more tart spritz, use a dry Crémant instead of Prosecco. The finer carbonation pairs well with the spicy direction of Select.

Tasty variations

Spritz con Cynar

Replace Select with Cynar, which is earthy, artichoke bitter, and also common in Venice. Be sure to add an extra splash of soda, otherwise it will be too tart.

With salted almonds

Not a different drink, but the Venetian way to serve it is with a small bowl of salted almonds on the side. This has the same effect as the olive, just spread over the entire aperitivo.

Nutrition facts

Calculated from the ingredients – how we do it

We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:

  • Reference values per 100 g – for the raw ingredient, exactly as listed.
  • Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
  • Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
  • Anything listed without a quantity – “salt and pepper” – is not counted.

A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.

How we calculate nutrition →

Frequently asked questions

What is the difference between Select and Aperol?

Select has 17.5 percent alcohol compared to 11 for Aperol, tastes noticeably less sweet, and brings a juniper and rhubarb note. Aperol is more accessible, while Select is what is considered the true spritz in Venice.

Why an olive and not an orange slice?

This is the Venetian tradition and has a flavor reason. Salt and bitterness suppress each other on the tongue, making the drink seem rounder. Orange pairs better with Aperol because sweetness is in the foreground there.

How many calories does a Select Spritz have?

About 185 kcal per glass, which is slightly higher than the Aperol Spritz at around 175 kcal. Select has slightly less sugar, but significantly more alcohol. Alcohol contributes almost twice as much as sugar, at 7 kilocalories per gram.

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