Evergreen Spritz

Author Notes

The spritz is one of my most favorite ways to imbibe. It dates back to the 1800's in Italy, specifically in Veneto, when visiting Austrians would dilute their glasses of wine with a splash ("spritz") of soda water (TBD on whether the locals took offense to this adulteration of their beautiful wines, but considering the popularity of the spritz now, let's assume it was an 1800's moment of cross-cultural #drinkspo). We love the spritz because it's elegant without being pretentious, easy to make, and very easy to modify to the drinker's personal tastes. There are few other cocktails in mixology canon that are this flavorful and low enough in alcohol to allow for the consumption of more than a couple.

Today, the spritz is the unsung hero of the cocktail world—refreshing, bright, and versatile. The most famous (infamous?) iteration is the Aperol Spritz, comprised of Aperol, club soda, Prosecco, and a hefty slice of orange;. For some imbibers, the bitter can be polarizing; for others, it perfectly hits the spot.

My "Evergreen Spritz" uses dry, acid-forward vermouth with botanicals that perfectly complement sparkling wine and fresh citrus. It can be made in large batches and served out of a punch bowl at a party, or whipped up a la minute for a low-abv kickoff to an evening out. Pair it with cheese, charcuterie, or chilled seafood if you're feeling sassy. It's an especially delicious partner to whipped ricotta, honey, and stone fruit.

I also recommend experimenting with flaming the rosemary for a smoky aromatic, or even dropping in fresh whole cranberries for a festive option. There are endless ways to spritz—just don't forget to put your vermouth in the fridge. Cheers!
—Joanna Carpenter