Story by Amy Spanton. Photography by Christopher Pearce.
In recent years, the Spritz has become a category unto itself. But what is a Spritz? And why do we love them so goddamn much? Well we referred to the Spritz bible, Spritz, Italy’s Most Iconic Aperitivo Cocktail by Talia Baiocchi & Leslie Pariseau to get their definition of the spritz. And here’s what they have to say:
A spritz is always effervescent. Whether its bubble is acquired through soda water, prosecco, some other sparkling wine, or a flavored soda, the spritz would not be a spritz without buoyancy.
A spritz is low in alcohol, which, for our purposes, means that it should contain no more than one ounce of strong spirits (preferably less). This is a drink that is consumed when the day is waning and the night is young.
A spritz is a pre-dinner drink, meant to be consumed in that liminal hour between work and play. It should be bitter as a means to open the stomach for a meal.”
Treuse and Hospitality 30 ml pineapple-infused yellow Chartreuse 10ml fermented apple vinegar 10ml cream sherry 90ml sparkling wine Build in a highball and top with sparkling wine and dehydrated pineapples. Burrow Bar, Sydney Rib Tickler 2 oz Dolin Dry Vermouth ¾ oz Suze ½ oz elderflower liqueur ½ oz fresh lemon juice ¼ oz simple syrup Top With Fever Tree Soda Water Pour the vermouth, Suze, elderflower, lemon juice, and simple syrup in a wine glass over ice. Top with soda water and add the half-wheel grapefruit garnish Alex Day Nitecap, New York City, NY Adapted from the book Spritz, Italy’s Most Iconic Aperitivo Cocktail by Talia Baiocchi & Leslie Pariseau Rosa Rosa Ro-oo-sa Spritz ‘This drink was so good that a customer got it tattooed on himself. So we’ve made it in a spritz format and it’s delicious.’ 20ml vodka 20ml Tio Pepe 5ml Rinquinquin Peche 20ml Cocchi rosa Fever Tree soda water Tall collins glass, build and top with soda water and garnish with fresh rosemary. Burrow Bar, Sydney Breezy Bananas 20ml Appleton Estate Signature Rum 20ml Kahunas Mix* 30ml pineapple juice 1 dash of absinthe 50ml prosecco Bar spoon of banana jam mint sprig *Kahunas Mix: A blend of grapefruit juice and zest, lime zest, cinnamon, nutmeg, sugar and acids. Stir banana jam with rum in base of the shaker until it dissolves, add all other ingredients except prosecco and shake. Fine strain into wine glass, top up with prosecco, add ice and garnish with mint sprig. Ashley Miller, Blue Kahunas, Newcastle Aperol Spritz 90ml Prosecco 60ml Aperol 30ml good quality soda water In a large wine glass (380-420ml in size) add Prosecco, then Aperol and finally your soda. Then you add your ice. Big chunky ice. It should be a full glass with no sad bits of ice floating in the top. Stir and garnish with a wedge of orange.