Was in Venice recently and learned about Select—described as something between bitter Campari and sweet orangey Aperol, but to me was extremely close to Campari. The slight differences: Select was created in 1920 in Venice (not Milan, where Campari is from), has 17.5% alcohol (not Campari’s 24.5%), and is a proprietary blend of 30 botanicals like juniper and rhubarb which are soaked, heated and distilled. 

I had a Select spritz almost every night I was there, which is made of:

• 3 parts Prosecco
• 2 parts Select
• 1 splash of soda water 
• 1 green olive for garnish (*feels important to note, since it’s not a lemon or orange rind, and signals the bitter savoriness of the drink)

Go have one at one of the excellent aperitivo bars we went to: 

• Cantine del Vino già Schiavi: They serve lots of cichetti like the drool-worthy baccalà mantecato (recipe here) 
• El Chioschetto: Ideal sunset watching on the Zattere waterfront.
• Al Mercà: Tiny little bar (like almost literally a hole in the wall) where you grab your drink and stand in the lively piazza by the Rialto market. 

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