Classic Venetian Spritz (adapted Al Campanile, Venice): 3 oz prosecco, 1 1/2 oz Aperol or other bitter aperitif, 1 1/2 oz soda water, Green olive for garnish. Gently stir all ingredients over ice in a tumbler, add olive. Often made in Vento with "Select" brand liqueuer (since 1920's). Always use a good wine or prosecco. Variations :Aperol w/ fresh lemon juice, egg white, honey, prosecco. Or rhubarb purée in season, w/ prosecco, Aperol, & splash of strawberry.