A Spritz Is My Only Summer Drink of Choice
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If you’re wondering what I’ll be drinking this July 4th, the answer is anything with the word spritz in it.
Now, what that means, exactly, depends on who you ask. Everyone at BA seems to have an opinion.
Fancy-pants cocktail boys like Andrew Knowlton and Alex Delany will lecture you about how a “true” spritz is a combo of Prosecco and an aperitivo (such as Aperol or Campari), on ice, topped with club soda and garnished with anything from a lemon or orange twist to green olives.
Molly Baz kind of concurs, riding hard year-round for her Fall Spritz, which subs dry, Spanish-style cider for the Prosecco.
Alex Beggs, always one to stir the pot (or at least a drink) lobbies for the intriguing mix of Cynar, grapefruit soda, and Prosecco.
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I’m less discriminating and far less creative.
When it is above 75 degrees and there is a body of water within a Nerf football’s throw, I will drink pretty much anything as long as there is enough ice and fizz—and it’s not too strong.
Beer on ice? All. Summer. Long.
The much maligned, then defended, Aperol spritz? Yes and no. I don’t need the standard day-glo orange concoction, which is basically an adult Shirley Temple. These days, if I’m at a nice restaurant—or an outdoor wedding in August—I’ll ask for prosecco on ice with just a smidge of Aperol, enough to give the bubbly wine a blush. It’s a pesky order, which might elicit an eye roll from your bartender, but give it a shot.
But mostly, because it’s summer and I’m lazy (as one should be this time of year), my go-to drink is a rosé spritz. And I don’t mean some highfalutin version that you’ll find in Bon Appétit. I mean rosé on ice with a splash of crisp club soda, preferably from one of those little glass bottles. Less sweet than a glass of rosé, colder than a glass of rosé (key, if you’re in the sun) and not at all stiff. In other words, ideal for day drinking.
And if said spritz is in a Solo cup and I’m in a pool or on a boat, well, even better.
Get the recipe:
Aperol Spritz
Originally Appeared on Bon Appétit
