The Spritz

How do you drink all afternoon and not keel over? Sure, there are lots of strategies and theories that promise to increase your tolerance, but the real answer can be found in your glass. Let us introduce you to the elegant Spritz: This traditional Continental low-alcohol cocktail is perfect for a leisurely late-summer party.

“It’s designed to be an aperitivo,” says Dushan Zaric, a Liquor.com advisor and co-owner of popular New York City bars Employees Only and Macao Trading Co. “So you can have two or three without getting blasted.” The refreshing drink combines liqueur and sparkling wine with a good slug of club soda. (Zaric recommends using liqueurs that aren’t particularly strong, around 40- or 50-proof, rather than stronger 80-proof liqueurs, whose flavors can be overwhelming in a Spritz.)

To help you get started, Zaric shared with us a pair of excellent Spritz recipes from his forthcoming book Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined, which he wrote with his longtime business partner Jason Kosmas. (The book comes out in early October, but you can pre-order it now.) Mix up the classic Aperol Spritz (pictured above), which has soft bitter-orange and rhubarb flavors, or the bold and assertive Campari Spritz, whose herbaceous flavors Zaric likes to pair with antipasti including mozzarella, olives and prosciutto di Parma. Now that sounds like a party.

Aperol Spritz

Contributed by Dushan Zaric and Jason Kosmas

INGREDIENTS:

  • 4.5 oz Brut prosecco
  • 2.5 oz Aperol
  • 1 oz Club soda
  • Garnish: Lime wheel
  • Glass: Collins

PREPARATION:

Pour the prosecco into a Collins glass filled with ice. Add the Aperol and lime wheel, and top with club soda.

Campari Spritz

Contributed by Dushan Zaric and Jason Kosmas

INGREDIENTS:

  • 2 oz Brut prosecco
  • 1 oz Club soda
  • 2 oz Campari
  • Garnish: Large green olive
  • Glass: Rocks

PREPARATION:

Pour the prosecco into a rocks glass filled with ice. Add the club soda, followed by the Campari. Stir gently and garnish with an olive.

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