Italy has introduced to the world many wonderfully sumptuous drinks, from Treviso’s prosecco wine, to Giuseppe Cipriani’s Bellini, but perhaps none are as famous, or as aesthetically distinctive, as the Venetian spritz.

A concoction of prosecco, soda or water, and a splash of Aperol or Campari liqueur, the flame-coloured aperitif – or aperitivo in Italian – has grown up a lot since its creation for the Hapsburg Austrians occupying Venice in the 1800s.