On a summer’s day there is nothing more refreshing than a drink to stimulate one’s appetite. In the UK, we have Pimm’s, a gin-based fruit cup which is topped with lemonade and a ton of fruit. I’m not sure if it’s an aperitif or digestive but is quaffed by the gallon at the Chelsea Flower Show, Wimbledon Championships, Henley Royal Regatta and whenever the sun is out.

In Italy, Spritz is the drink of choice. It is usually made with Aperol or Campari with Prosecco and topped with club soda. The Venetian Spritz originated in the 19th century during the Austrian rule of Veneto. The Austrian soldiers found the local wines to be a tad too strong and diluted them with sparkling water creating Spritz meaning ‘to splash’. By the 20th century a splash of bittersweet liqueur was added, creating a more complex drink.

Venice is a city that is enjoyable to have no plans and meander through the narrow calli (alleyways) and campi (squares). While wandering across one of only four crossing points of the Grand Canal, the Rialto Bridge, I came across a lovely restaurant with a spectacular outlook tucked under the bridge on the San Marco side. Here I was served the true Venetian Spritz made with Select.

Select was created in Venice in 1920, 30 years before Aperol and 60 years after Campari. Select has a citrusy and slightly bitter flavour and is stronger/ less sweet than Aperol but is less strong/sweeter than Campari. It’s just lush, especially with this view! #CA2025 #nofuss