If there was ever a contest for the most refreshing style of cocktail, a spritzer (aka spritz) would probably be the front runner.
Some might say spritzes are just a trend, but they’ve very much been around, and they’re here to stay.
I consider a spritz to be its own cocktail category, mainly because most recipes come with a common set of ingredients.
They can also take on a number of forms with the addition of liqueurs, aperitifs, fortified wines, or amari (herbal bitter liqueurs). Any one of these types of liquors used tend to lend a sweet, or bitter-sweet flavor profile that helps to balance out the citrus and carbonation.
You can make a spritz with spirits containing higher alcohol content (like vodka or gin), but typically speaking they’re light, refreshing, and often times lower in alcohol content which means you can sip mid-day without getting a headache. They also typically include citrus, and some type effervescence, whether that be soda water, tonic water, or sparkling wine.
We mostly hear about the classic Aperol Spritz or the St. Germain Spritz, but you’ll find almost all brands of liqueurs, aperitifs, fortified wines, or amari promote using their product in a spritz style cocktail—which means there are infinite variations. A common recipe build on these is one part liqueur, two parts soda water, and two parts sparkling wine.
No matter the recipe though, mixing up a spritz on a hot summer day is always a good move. For these remaining summer days, try out this simple recipe below. —Apartment Bartender
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