Summer heat makes simple spritz cocktails more alluring than ever.
“I’m surprised they haven’t caught on more in Texas, because they’re built for sipping on a ripping hot day, and they’re easy for entertaining,” says Jennifer Uygur, co-owner and beverage manager of Lucia and Macellaio restaurants in Oak Cliff.
Italian-style spritzes are downright delicious when made with flavorful aperitifs like Aperol or botanical-infused vermouths. With layers of herbal, fruity and citrus flavors, these aperitifs can combine with prosecco to make light, refreshing drinks with notes of complexity. Depending on the booze base, spritzes are usually lower in alcohol than most cocktails, a bonus for guilt-free day-sipping. No wonder Italians linger over spritzes in sunny piazzas without ill effects.
Dallas chef Julian Barsotti says spritzes are part of the bar program at Nonna, Sprezza and Fachini, three of his four Italian restaurants that are open for dine-in service. They’ll also be available to go, now that the state is allowing mixed drinks for pickup and delivery.
“I love spritzes,” he says, noting his preference for a bitter, Campari-based version over sweeter spritzes. Whether you choose a sweet, bitter or bittersweet flavor base, Barsotti says, it’s important to use a good quality prosecco to make a balanced spritz. He prefers dry styles from the Conegliano Valdobbiadene DOCG (the most famous prosecco region). “The profile is clean, perfectly effervescent and dry. Unlike a lot of proseccos, they don’t have that much residual sugar. That’s important, because you are building sweetness,” he says.
Aperol’s bittersweet citrus and botanical flavors make it a wildly popular spritz anchor. The ratio of Aperol to prosecco can vary, depending on your preference. “Don’t panic about measuring, just do it to taste and have fun with it. Spritzes are the most forgiving cocktails in the world,” Uygur says.
Beyond Aperol, there are many flavor profiles to explore in spritzes. Among Fachini’s drink offerings is a grapefruit liqueur-spiked spritz made with Dolin Blanc Vermouth De Chambéry, a sweet, aromatized wine infused with herbs and aromatic plants from Alpine meadows.
Uygur created a Cocchi Americano spritz for people who don’t like the bitter notes in Aperol. It’s made with Cocchi Americano Bianco, an aperitif wine flavored with herbs, fruit and spices (notably gentian, cinchona and citrus). Like the Aperol spritz, the ingredient ratios are flexible, but the orange wheel is essential, Uygur says. Lucia has sold so many of these spritzes that the owner of Cocchi Americano gave Uygur a signed vintage poster of the aperitif’s logo.
Although Macellaio is only offering takeout service now, the restaurant has added a to-go kit for its popular Hugo spritz, made with prosecco and a hard-to-find elderflower syrup.
Read on for spritz recipes that will keep you refreshed and pampered throughout the summer.
Aperol Spritz
4 ounces chilled dry prosecco (or to taste)
2 ounces Aperol (or to taste)
1/2 to 1 ounce chilled Topo Chico or soda water
1 orange slice (wheel)
Half fill a balloon wine glass or highball glass with ice cubes. Pour prosecco and Aperol into the glass. Top with Topo Chico or soda water. Stir gently and garnish with an orange wheel.
Campari variations: For a more bitter variation, substitute Campari for Aperol, adding a little more prosecco if desired; or use 1 ounce Campari and 1 ounce Aperol.
Makes 1 serving.
Pompelmo Spritz (grapefruit spritz)
2 ounces Dolin Blanc Vermouth de Chambéry
1 ounce Combier Pamplemousse liqueur
1 ounce Topo Chico
4 ounces chilled dry prosecco
Lemon or orange wheel, for garnish
Sprig of basil, for garnish
Fill a large (20-ounce) stemmed wine glass with ice. Add vermouth and pamplemousse liqueur and stir to combine. Add Topo Chico and prosecco. Stir gently. Garnish with basil and citrus wheel.
Makes 1 serving.
Source: Fachini Ristorante
Cocchi Americano Spritz
2 ounces Cocchi Americano Aperitivo (or to taste)
2 ounces prosecco (or to taste)
A splash of club soda or Topo Chico
Orange wheel or twist for garnish
Half fill a large wine glass (or highball glass) with ice cubes. Add Cocchi Americano and prosecco. Top off with a splash of soda and give it a quick stir ― not too much, or you’ll lose the bubbles. Garnish with orange twist or wheel.
Makes 1 serving.
Source: Lucia restaurant
Tina Danze is a Dallas freelance writer.