A typical spritz is made using three parts Prosecco, two parts Campari or other bitter liqueur and one part soda water. Here, Cody substitutes a similar sparkling white wine for Prosecco, and the strained liquid from his fruit salad for the Campari. Feel free to add a few dashes of bitters if you like that flavor in your spritz.
Cody Reiss is the cooking editor for Los Angeles Times Food, making videos focused on fundamental cooking techniques, philosophies and principles. Previously, he has worked as a cook in the Chez Panisse Café, as a private chef and a travel and food writer. Reiss has eaten his way through 46 states and over 30 countries, and is on a constant search for the best bean and cheese burrito in town.
