The Vermut Spritz – a simple, Spanish cocktail
Why we love a good spritz
The tradition of spritz cocktails
You may be wondering what exactly we mean when we refer to spritz cocktails but we bet you’ve enjoyed a spritz or two, possibly without knowing it. According to Talia Baiocchi, co-author of Spritz, (yes, there’s a whole book on the topic), the drink is simply a drink made with a generous splash of soda. Sometimes these cocktails are layered with both sparkling wine and soda. But the point is that these drinks are mildly effervescent and lower in alcohol than many traditional cocktails. Baiocchi calls them cocktails that, “aren’t meant to be taken too seriously.” Campari and soda, white wine spritzers fall into this category.
In a recent tirade condemning the current popularity of the Aperol variation on the drink, the New York Times declares that to fall into this category, a drink must include three parts bubbly, one part bitter, one part soda.
However, we prefer to take the more historic view that the drink, dating back to ancient Rome, is simply a light and fairly watered down and mildly effervescent cocktail. (It’s believed the tradition of this cocktail category stems from the ancient custom of watering down wine. Because, of course, nobody except Dionysus could handle wine at full strength.)
Whatever the definition of the cocktail to which you subscribe, we can all agree that these drinks make a smart choice for brunch. Fast and easy to make, they keep your guests safe from mid-morning inebriation. And although we’ve already offered two spritz recipes for your day drinking pleasure, we believe there can never be enough options when it comes to this class of cocktails.
What is a Vermut Spritz?
The Vermut Spritz
Ingredients
- - 1 ¼ oz Lustau Vermut Rosé
- -2 oz Cava sparkling wine
- - Dash of soda
- - Grapefruit wheels or slices
Instructions
- Combine over ice, garnish and serve.
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Amy is considered a leading authority on aphrodisiacs and her work in the field of aphrodisiac food history and health science is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiacs and has brought her knowledge of aphrodisiac foods to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.
Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.
Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.
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