Photograph by Nick Seaton

The final shot of the last day on our Venice shoot.  The bar we’re trying to take pictures in is crowded with academics visiting the city for a conference on Renaissance History. They gather toward the bar in ever closer proximity to each other ordering drinks and cicchetti. Clusters of friends and colleagues lean on the canal wall outside, oblivious to us working around them, but seemingly full of contentment and amicability in the warmth of the evening.

Some of us cannot resist slipping inside for what has become our favourite Venetian drink, a Spritz. Some prefer it with Campari, others with Aperol. We are told it can also be made with a liquor called Cynar, made predominantly of artichokes. Perhaps try one of each and decide for yourself…

SPRITZ

Ingredients
1 and a half shots Campari or Aperol or Cynar
1 and a half shots White wine
Top up with Soda water

Method
Pour ingredients into an ice-filled glass, lightly stir and add a twist or slice of orange.