The spritz—an Italian wine-based cocktail that seems tailor-made for warm-weather hangs—has a surprisingly illustrious history. Ever since it was first enjoyed by soldiers, merchants, and visitors from the Habsburg Empire in the Veneto region of Italy in the 1800s, the drink has been firmly etched in our collective consciousness as the quintessential beverage to sip when temperatures begin to heat up. But as iconic as it is, there isn’t actually a rigid recipe for what counts as a spritz—and maybe that’s part of its timeless allure. Its flexibility is celebrated all over Italy, where different cities and provinces have their own take on the drink.
“If you think that Italy wasn’t unified until the mid-1800s, it’s easy to understand why there is so much variety in every aspect of life from region to region, and that also goes for food and drink preferences,” says Rudi Carraro, the global brand ambassador for Select Aperitivo, which is the base bitters for the Venetian spritz, first invented in the northern Italian city in 1920. What you’ll find in that spritz that you may not find in another regional spritz (in addition to the splash of Select) are the olives. And then, of course, there’s arguably the most famous Spritz of them all: The Aperol spritz, which made its world debut in Padua in 1919.
“The spritz is a simple recipe which is also easily replicable at home; it has a low ABV, which means it can be enjoyed at any moment of the day,” Carraro says. “And I also think it has that connection to the Italian culture of aperitivo which makes it particularly appealing abroad.”
Currently, that global appeal couldn’t be more visible. Bars all over the world aren’t just serving traditional iterations of the spritz, but bartenders are taking them to the next level, too—updating original recipes with dynamic, tasty new twists. For Renato Marco Tonelli, beverage training director at Dante in New York City and Beverly Hills, it’s the simplicity of a spritz that makes it a perfect playground for creativity. “The spritz is very versatile as it’s typically made with just a few ingredients,” Tonelli says. “It serves as an ideal canvas for experimenting and trying out new seasonal variations. By swapping out or adding a few ingredients, you can make an entirely new cocktail.”
And you don’t have to be an award-winning mixologist to put your own stamp on this storied concoction, either. Tonelli says that as long as you keep the ABV low and follow the general three-two-one structure of a traditional Spritz recipe, you can develop your own take at home. That’s three parts prosecco, two parts aperitif (like your Select or Aperol), and one part soda water. “ You can play around with this by keeping the structure the same, but replacing the ingredients,” Tonelli explains. “For example, add Lambrusco or hard apple cider instead of prosecco.”
But if you’d rather leave that to the professionals, here are our picks for clever (and addictively delicious) takes on the classic spritz worth seeking out, from New York to Buenos Aires.
Blood Orange Spritz, Dante
For this unique twist on the spritz, three parts of prosecco are mixed with Select Aperitivo that has been pre-blended with a light-bodied rhubarb amaro and blood-orange gin to deepen those citrusy notes. And then, instead of plain-Jane soda water, the blood-orange soda spiked with balsamic vinegar amps up the acidity. “The result is a fuller-bodied, complex, more citrus-forward spritz that works as a great alternative to the classic, but gives that same gratifying feeling that a spritz transmits,” Tonelli adds.
- 3/4 oz Malfy Gin Blood Orange
- 3/4 oz Select Aperitivo
- 1/2 oz Amaro Santoni
- 1/2 oz blood orange syrup
- 1/8 oz balsamic vinegar
- 2 dash saline
- 3 oz prosecco
- 1 oz Perrier
Peer Gynt, Pier 42, Oslo
For his take on the spritz, bartender Adrian Michalcik (named best bartender at last year’s Diageo World Class competition) was inspired by Henrik Ibsen’s five-part play Peer Gynt, whose main character journeyed from the Norwegian mountains to the North African desert. Michalcik wanted to develop a light cocktail that he could imagine enjoying while on a desert holiday. The results? A slightly spicy concoction (Vetz Aperitivo is infused with Grain of Paradise seeds and hay), the Peer Gynt Spritz leads with a savory sweetness thanks to the unexpected splash of salted caramel cordial.
- 30ml Vetz infused with hay and grain of paradise
- 15ml salted caramel cordial
- 2 dashes Angostura bitters
- 30ml (top-up) Champagne Palmer
Parisian Spritz, Juliet, Los Angeles
The spritz might historically be Italian, but modern-day iterations feature global references. Juliet’s assistant general manager Rexx Cano built his recipe around Noyau de Poissy, an old French liqueur made from almond and apricots macerated in cognac. (It’s likely the oldest French liqueur!) “It has really nice citrus and floral notes, but the spices and almonds balance the flavor out,” Cano adds. To keep the French vibes flowing, Lillet Blanc is added to the mix before adding in the bitters: Lo-Fi Aperitifs Gentian Amaro. (The singular nod to Italy in this spritz.) Sparkling wine, club soda, a touch of lemon, and an orange peel round out this refreshing Gallic cocktail.
- 3/4 oz Lillet blanc
- 3/4 oz Lo-Fi Aperitifs Gentian amaro
- 1/4 oz Noyau du Poissy
- 1/4 oz simple
- 1/2 oz lemon juice
- 1 oz club soda
- 2 oz sparkling wine
Cordillerano, Florería Atlántico, Buenos Aires
In Argentina, where some 30 million people claim Italian heritage, every export from the old country is duly celebrated. But at Tato Giovannoni’s pioneering speakeasy Florería Atlántico, the Cordillerano was more specifically inspired by the Andes. It mixes mountain herbs, a pear cordial from Mendoza, a dry vermouth Tato Giovannoni created n in collaboration with Mendoza winemaker Matias Michellini, some Principe de los Apostoles gin, and a splash of extra brut sparkling wine. This might be slightly boozier than a typical Spritz, but it’s still such easy drinking that you can actually order it by the 1.5-liter jug.
- 15ml (or 1/2 oz) Príncipe de los Apóstoles gin infused with rica rica and muña muña
- 45 ml (or 1 1/2 oz) vermouth Giovannoni dry
- 30 ml (1 oz) pear cordial
- Sparkling wine to top
- Lemon wheel and thyme garnish