Of all the cocktails in existence, there are few more instantly recognisable than an aperitivo spritz – a bubbling neon orange wine glass filled with ice and finished with a slice of orange could be little else, after all. This image of an aperitivo spritz is one that most of us probably associate with summer but there’s nothing to say that you can’t treat yourself to one earlier in the year as well. In fact, we’d say it’s the ultimate way of creating your own slice of Italian sunshine indoors.

Combining bitters with Prosecco and a splash of soda water, an aperitivo spritz may not be trickiest cocktail to make but the key is in the balance; a great spritz need to be refreshing yet flavoursome, boozy yet easy to drink. MOTH’s ready-to-drink canned aperitivo spritz does all the hard work for you, simply needing to be poured into a wine glass over ice for the perfect serve. Equally, if you’re in a hurry, MOTH’s aperitivo spritz tastes just as good when drunk straight from the can. In addition to orange bitters and fizz, MOTH have also chosen to use gin in their aperitivo spritz to give it extra oomph, and by partnering with Tarquin’s Cornish gin, they’re able to achieve an added depth of flavour, thanks to its carefully chosen botanicals.

As the name suggests, this popular cocktail is firmly rooted in the Italian tradition of aperitivo. It’s said that in the country’s Veneto region in 1800s, soldiers from elsewhere found the local wines too strong to drink, so would add soda water to create an aperitif. It was the invention of Aperol by brothers Luigi and Silvio Barbieri in 1912 however, that redefined the spritz forever. Italians began adding the brightly coloured bitters to their spritz and the aperitivo spritz was born.

As is the case with most great cocktails, the aperitivo spritz grew boozier as time went on, with people replacing the wine with Prosecco and the splash of soda water playing an increasingly minor role. The spritz only continued to grow in popularity over the course of the twentieth century; by the mid-fifties, it was a permanent fixture of most aperitivo menus in Italy and a favourite amongst those wanting to whet their appetite with something refreshing. The past twenty years meanwhile, have seen the cocktail’s popularity surge outside of Italy too; versions of an aperitivo spritz now appear on most cocktail menus throughout Europe, as well as on the other side of the Atlantic.

It doesn’t matter where in the world you’re drinking it though, or what time of year it is, the taste of an aperitivo spritz has the ability to transport you to sun-drenched Italy. And that’s why now is as good a time as any to crack open a few cans of MOTH’s aperitivo spritz. You can get 20% of your first order at MOTH using the code MOTHXGBC20.

Looking for inspiration as to what food you should be serving alongside an aperitivo spritz during wintertime? Check out our suggestions below.

A great aperitif deserves to be accompanied by some equally delicious snacks and these Jerusalem artichoke ‘jacket potatoes’ from Luke Holder are a guaranteed winner when served alongside an aperitivo spritz. Filled will a fluffy, Parmesan filling, these crispy bites are sure to have you coming back for more.

This vibrant winter’s salad makes use of some of the season’s best produce and is also a fantastic way of using up left over roast chicken. Coming topped with orange segments and also a dressing made from orange juice, its citrusy flavours work beautifully with an aperitivo spritz.

Given the Italian roots of the aperitivo spritz, it’s no surprise that it goes brilliantly alongside a big bowl of pasta. Anna Tobias’ turnip and clam orecchiette may sound like an unusual combo but the saltiness of the clams and the bitterness of the turnips is actually a match made in heaven and when washed down with an aperitivo spritz, you might as well be in Puglia!

Wanting to prepare something hearty but not overly heavy? Galton Blackiston’s roast cod recipe comes served with a sharp lemon beurre blanc and a winter ratatouille made from swedes, parsnips, carrots, beetroot and butternut squash – a simple but warming dish, complimented brilliantly by an aperitivo spritz.

This stunning frangipane tart is made for cold winter’s nights. Topped with marmalade-glazed plums and served with clementine crème fraiche, it’s the perfect way to finish off a cosy meal, particularly with the addition of a refreshing aperitivo spritz on the side.