5 minute read
DRINKS
Easy Summer Spritzes
BY ANN WALCZAK
WWith each season comes its own appropriate drinks. And it can probably go without argument that in the summer, it’s rosé and spritzes. Th e spritz originated in Italy. Th e combination of Amaro (Italian bitter liqueur), prosecco and sparkling water are both a love letter to the grape varietals of the region and a clever way to dilute the alcohol content down to roughly that of a beer. A smart move because that summer sun is HOT and slugging down a high-octane cocktail is the fastest way to dehydration (aka a ruined afternoon). Two of the most traditional spritzes are a spagliato and an Aperol spritz. “Mistake” in Italian, a “spagliato” is a combination of Campari, sweet vermouth and prosecco. Th e lure is that a bartender, intending to make a Negroni (equal parts gin,
Campari and sweet vermouth), mistakenly added prosecco instead of gin. Th e result was delicious and now incredibly popular. An Aperol spritz combines
Aperol with prosecco and club soda for a refreshing, incredibly drinkable beverage. Nowadays, the spritz doesn’t always follow the traditional ingredient list. You’ll fi nd almost any drink topped with sparkling anything can be dubbed a “spritz” on a cocktail menu. Th ese recipes for your solo summer enjoyment or entertainment of your entourage take a few liberties, but mostly follow the traditional defi nition. So, whether you want to go with a classic recipe or something more creative, here are a few easy, yet delicious libations sure to please.
EASY
Would you like your cocktail to be as lazy as your summer afternoon? Try these two-ingredient winners. Liqueur/Aperitif (choose one) Kronan Swedish Punsch Dubonnet Rouge Lillet (blanc, rosé or rouge) Bubbles (choose one) prosecco cava brut
Add 1-2 ounces of liqueur or aperitif to a wine glass or fl ute. Add ice if you’d like. Top with choice of bubbles (about 4 ounces).
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STANDARD
The classics. If it ain’t broke, don’t fi x it. Spagliato 1 ounce Campari 1 ounce sweet vermouth 1 ounce prosecco Aperol Spritz 2 ounces Aperol 3 ounces prosecco 1 ounce club soda
Add non-sparkling ingredients to a balloon wine glass. Add ice. Top with sparkling ingredients. Stir.
FUN
Up the ante with these unique, playful variations. Abbey Road 1½ ounces Pimm’s No. 1 liqueur lemon and lime slices cucumber slices strawberry slices 4 ounces cava
Add all ingredients to a pint glass with ice. Dump into a balloon wine glass and stir. Alternatively, make a large batch in a pitcher without the ice (multiply the recipe by the number of servings you want). Pour into balloon wine glasses, add ice to each and stir.
Tuscan Sun 1 ½ ounces Cynar ½ ounce passionfruit juice ½ ounce lemon juice 4 ounces cava
Add all but cava to a balloon wine glass. Add ice. Top with cava and stir. Garnish with lemon peels.
Tuileries Garden 4 raspberries ¾ ounce St-Germain elderfl ower liqueur 1 ounce Bonal Gentiane Quina 3 plum slices 4 ounces rosé prosecco Place raspberries in the bottom of a balloon wine glass (mush them a bit if you like). Add St-Germain and Bonal. Add ice, top with prosecco and stir. Slide plum slices down the side of the glass into the drink.
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prosecco vs. cava vs. brut
Prosecco, cava and brut are all popular choices for a spritz. What should you use? That depends on what other fl avors you’re trying to balance. A brut (France) is the driest option, providing a smooth, crisp, slightly bready lift. Cava (Spain) is the next driest, with notes of citrus and a subtle nuttiness. Prosecco (Italy) is the most traditional choice, its gentle sweetness the perfect complement to bitter liqueur. A rosé version of any of the above varieties is also a fun thing to play with, and it may increase the sweetness, fruitiness or fl oral elements of the drink depending on what brand you go with.
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Sparkling wine and….
Kronan Swedish Punsch A rich and full-bodied rum-based liqueur with notes of chai, toffee, smoke and leather. Dubonnet Rouge A favorite of the Queen of England herself, this fortifi ed wine aperitif contains herbs, spices and quinine with a delightfully viscous mouth feel and a slightly spicy, fruity taste - like a lightly bitter sweet vermouth. Lillet (blanc, rosé or rouge) This aperitif is a blend of rigorously selected wines, fruit macerations and bitter quinquina. Each is delicious neat, over ice, or in cocktails, spritzes, and long drinks, served well chilled in any case. Campari One of the most popular and recognizable bitter liqueurs, Campari tastes of cherry, clove, cinnamon, grapefruit zest, bay leaf and a hint of orange. Aperol A fairly intense orange fl avor with herbal and woody notes, Aperol is pleasantly bittersweet and slightly salty with a touch of vanilla on the nose.
Pimm’s No. 1 Pimm’s is a gin-based liqueur made with fruit and herbs. A bit sweet with a touch of bitterness, Pimm’s begs for bubbles. Cynar An amaro with a deep, resolute bitterness made with artichokes. It has notes of caramel, toffee, and of course, herbs.
Bonal Gentiane Quina This aperitif is a gorgeous infusion of quinine, gentian and renowned herbs of the Grande Chartreuse mountains. It tastes of plums and cherries with a hint of licorice. food
Ann Walczak is a food and cocktail writer, editor, mixologist, and former hospitality manager and consultant from Cleveland, Ohio. She is based in Nashville. Follow Ann and her food adventures on Instagram @annstagram58.
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MOMENT #0422 Working out on the banks of the White River.
