The Aperol Spritz 

The Italian neo-realist cinema and sunglasses-clad drink of choice, the spritz Veneziano was invented in the 19th century as a way of watering down wine to make it more palatable for delicate constitutions, while the Aperol Spritz became a cocktail du jour from the glamorous 1950s onwards. As bright as sunlight and bittersweet as orange today, the contemporary drink's success relies on using the best-quality prosecco to mix with the Aperol – and serving it as chilled as possible.

60ml (2 ounces) Aperol, chilled

90ml (3 ounces) prosecco or other sparkling wine, chilled

30ml (1 ounce) soda water

Ice

Orange slices (for garnish)