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 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
- - 1 ¼ oz Lustau Vermut Rosé
- -2 oz Cava sparkling wine
- - Dash of soda
- - Grapefruit wheels or slices
- Combine over ice, garnish and serve.
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