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How to Perfect Your Summer Spritz

Nikita Richardson 📍Bubbly in Brooklyn, NY

How to Perfect Your Summer Spritz

Nikita Richardson 📍Bubbly in Brooklyn, NY

Karsten Moran for The New York Times

With summer unofficially here, it’s high time to perfect that star of hot-weather drinking : the spritz.

The low-A.B.V. cocktail is easy to make and easy to riff on once you know where to start. Here’s your guide →

How to Perfect Your Summer Spritz

Nikita Richardson 📍Bubbly in Brooklyn, NY

Karsten Moran for The New York Times

Some history: The spritz originated in the 19th century with Austrian soldiers stationed in northern Italy who began diluting their wine with still water , according to the drinks writer Rebekah Peppler.

How to Perfect Your Summer Spritz

Nikita Richardson 📍Bubbly in Brooklyn, NY

Karsten Moran for The New York Times

To make a spritz as we know it today, use the 3:2:1 formula: three parts sparkling wine, two parts bitter aperitif and one part sparkling water.

How to Perfect Your Summer Spritz

Nikita Richardson 📍Bubbly in Brooklyn, NY

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

For a sweeter-tasting cocktail, use vermouth or Aperol as the aperitif. And for a more bitter, herbaceous drink , use Campari, Cappelletti, Contratto or an amaro.

How to Perfect Your Summer Spritz

Nikita Richardson 📍Bubbly in Brooklyn, NY

Frances Janisch

Fledgling mixologists can start with the straightforward Venetian spritz , featuring two types of citrus — lemon and orange — and a generous helping of Prosecco.

Make this recipe from Toby Cecchini.

How to Perfect Your Summer Spritz

Nikita Richardson 📍Bubbly in Brooklyn, NY

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Then there’s the more modern La Quebrada Spritz, born deep in Bushwick, Brooklyn, and utterly defiant of the low-A.B.V. standard thanks to the inclusion of blanco mezcal.

Make this recipe from Austin Hartman.

How to Perfect Your Summer Spritz

Nikita Richardson 📍Bubbly in Brooklyn, NY

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

And for a more grown-up take, try this Lambrusco spritz with amaro, grapefruit juice and briny Castelvetrano olives that you can sip all afternoon long and late into the night.

Make this recipe from Rebekah Peppler.

For more inspiration, browse our collection of summer cocktails . Or check out more drinks coverage on NYT Food:

Source : food