Why Aperol Spritz is the drink of the summer

This summer, Aperol Spritz has been flowing from the counters of the most enchanting venues in New York City, from the rooftop of the Independent Art Fair in Tribeca to the flamingo-themed new bakery on my Brooklyn block. In Singapore, you can take an Aperol Spritz bar crawl, and in Paris, it's now a fixture at most cafes next to the local pastis and kir.

It seems that aperitivo (Italy's cherished pre-dinner drink) has become the new happy hour. And yet, the current popularity of Aperol Spritz leaves us Venetians slightly perplexed. How did a drink that, until 20 years ago could only be found in our region's humble osteria (tavern) and cheap local bars, conquer the world?

Concocted in about three minutes with half a glass of prosecco, a third glass of bitter liqueur, ice cubes and a splash of seltzer – added in this order, so that the bubbles naturally burble up – and garnished with a big, juicy olive or an orange slice, the Venetian aperitivo was recently voted Italy's favourite pre-dinner drink. It is so popular that Italian minister Eugenia Roccella deemed it responsible for a population crisis saying that young couples now choose between "drinking spritz and having kids". In the US, it's become so fashionable that Star Wars actress Zendaya, among others, wears Aperol Spritz-coloured nail polish inspired by the summery orange hue of the drink.