12 Simple Spritzes for Summer Sipping
It's finally spritz season and we're leaning into the bubbles.
It's finally spritz season. And we're leaning into the bubbles.
There's nothing quite like that first bright, sunshiny spritz at the end of the long, gloomy tunnel of winter. Maybe it's that first seasonal sip of an Aperol Spritz during a sun-filled happy hour, or maybe you're finally heading on vacation to a warmer locale and you're about to be knee-deep in Suze, Cappelletti, Cynar, and other aperitifs that lend themselves to spritz-making.
Related: The 9 Best Aperol Alternatives for a Spritz, According to Bar Pros
While nothing beats ordering a spritz al fresco during aperitivo hour (bonus points if you find a bar that brings out some stomach-opening snacks), spritzes tend to be incredibly easy to make at home. Most don't require a cocktail shaker, can be built directly in the glass, and often call for only three or four ingredients that you can later enjoy on the rocks, in more complex cocktails, or even in your baking.
We've selected a few of our all-time favorite spritzes that are refreshing, simple to make, and have you forgetting winter in no time.
Fraperol Spritz
This frozen twist on a traditional Aperol Spritz just may be your new go-to summer staple.
The addition of orange liqueur amps up the citrus flavors and adds further depth and complexity. This recipe is a streamlined version of one Justin Chapple created for Pepe's Wharf in Provincetown, Massachusetts. Easy to whip up in a home blender, Chapple recommends letting the Aperol cubes freeze overnight for best results.
Sirene Spritz
Matt Taylor-Gross / Food Styling by Lucy Simon
This three-ingredient spritz from Los Angeles restaurant Motherwolf calls for bittersweet Sirene aperitivo, elderflower liqueur, and prosecco.
For those unfamiliar, Sirene is a red aperitif similar to Campari and Cappelletti and includes 23 botanicals, many of which are grown in northern Italy’s Veneto region. The liqueur's orange, rhubarb, ginger, and gentian notes blend beautifully with the fruity and floral qualities from the elderflower liqueur.
Yuzu Amaro Spritz
Matt Taylor-Gross / Food Styling by Lucy Simon
The Yuzu Amaro Spritz from Principe in New York City, combines Amaro Nonino, with dry vermouth, honey syrup, lime juice, and yuzu lime soda.
“We just wanted to create something that was delicious, familiar, and refreshing,” says beverage director Alan Wither. Wither found inspiration in a traditional Italian aperitivo spritz: one part sour, one part bittersweet, and one part fizz.
This citrus-forward, herbaceous spritz is topped with a sprig of rosemary and a lemon wheel for further aromatics.
Aperol Fizz
Matt Taylor-Gross / Food Styling by Lucy Simon
This cross between an Egg Cream and an Aperol Spritz from New York City's Jupiter restaurant combines Aperol, gin, dry vermouth, lemon juice, herbaceous grapefruit syrup, and egg white, and is topped with sparkling water.
“The inspiration for this cocktail revolved around creating an Italian-leaning, aperitivo-style fizz,” says Rob Giles, beverage director at Jupiter.
Navy strength gin and the dry vermouth give the cocktail structure and a sturdy backbone. The grapefruit syrup and Aperol liqueur both add a juicy bittersweet quality to the drink, and the pink peppercorn and dried bay leaves in the syrup lend savory notes.
Cappelletti Spritz
Matt Taylor-Gross / Food Styling by Lucy Simon
This floral spritz from Bar la Fête in Birmingham, AL showcases Cappelletti Vino Aperitivo, a mellow wine-based aperitif, alongside rose-scented lemonade, and club soda.
The ruby-hued refresher is bright, citrus-forward, and slightly bittersweet, with subtle floral notes. Cappelletti is less biting than Campari and less sweet than Aperol, making this a crowd-pleasing spritz and stunning sipper on its own.
Milady's Spritz
Matt Taylor-Gross / Food Styling by Lucy Simon
This spritz variation from Julie Reiner, co-owner of Milady's in New York City bar calls for Aperol, amaro, Lambrusco, and club soda.
Montenegro amaro, Reiner's amaro of choice in this drink, adds light, floral notes, while the Dell’emilia rosé, a ruby-hued bubbly Lambrusco, leans on the sweeter side and lends effervescence, a touch of sweetness and depth.
Contratto Spritz
Contratto Aperitif, dry sparkling wine, and club soda combine to make this sparkling aperitif from The Elysian Bar in New Orleans.
Slightly bitter with herbal sage and licorice notes, with bursts of sweet tangerine this refreshing spritz is garnished with a dehydrated lemon slice brushed with simple syrup to keep a crispy texture and lend sweetness.
Campari Spritz
This simple spritz is similar to an Aperol variation but swaps in Campari, a little blood orange juice, and grapefruit sparkling water for a complex, higher octane, and bitter-forward version.
Campari is not only higher in alcohol than Aperol, it is also far more bitter and intense, flavor-wise. Less sweet than a traditional Aperol Spritz, the blood orange juice and grapefruit-flavored sparkling water add further depth and citrus notes.
Ruby Red Spritz
Gin, grapefruit juice, Campari, dry sparkling rosé and club soda make this Ruby Red Spritz and easy summer refresher.
This bittersweet aperitif has all the components to whet your appetite. For those looking for a drink on the sweeter side, feel free to add a dash of simple syrup, or swap out the club soda with a grapefruit soda or even tonic.
Aperol Schvitz
Antonis Achilleos / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
This fun take on an Aperol Spritz showcases a classic Jewish-American ingredient: Manischewitz, concord grape wine. Aperol, lime juice, prosecco and seltzer round out this fizzy and refreshing spritz
The dry sparkling wine and lime juice help to balance the sweet wine and Aperol for a perfect blend of bitter, sweet and tart.
Pineau Spritz
Light and fruity Pineau des Charentes is the star of this spritz from Rebekah Peppler's 2018 book Apéritif: Cocktail Hour the French Way. Lemon juice, honey, Angostura bitters, and sparkling wine round out this light and bubbly refresher.
This recipe can also be batched out to serve a crowd by upping the ingredient portions.
Cucumber Rose Gin Spritz
This aromatic spritz with a gin base is from Natasha Bahrami, considered one of the world’s leading gin experts.
Cucumber, basil and cardamom infused syrup in combination with a savory gin, fresh lemon juice, and club soda make this perfumy sipper a perfect garden party drink. Dried rose petals float atop as garnish and add to the floral aromatics.
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