I've been exchanging some interesting emails with Paul, who lives in Austin, Texas and has learned to row a gondola in the Venetian style. He's been on the hunt for recipes for the Venetian Spritz. Every bar in Venice serves serves the spritz (pronounced "spriss"), usually with free spuntini -- little snacks, most commonly potato chips. The Austrians brought the concept with them when they overan the joint in the 19th century, and naturally, the Venetians mutated it to their liking.
Paul found the recipe in an obscure newsgroup. I wrote to the author for permission to quote, but haven't heard back yet. So I will paraphase:
The Venetian Spritz
There are 4 common types of Venetian Spritz
2 fingers of dry white wine, ideally a little bubbly prosecco (nothing fancy)
1 finger of the aperitif of choice (Select, Aperol, Campari, or Cynar)
splash of mineral water (fizzy or naturale)
With Campari or Cynar add little slice of lemon. (Some bars drop in a green olive.)
With Aperol or Select, add a slice of orange.
Of note: above you see my favorite bar in Venice ... Caffe Rossa, Santa Margherita. Click for an enlargement.