Theyre light, bright, extremely drinkable, and infinitely riffable.
Theyre also super easy to make, which is helpful if youve had a couple.
Now, lets talk bottles.
Aperol is a good, classic choice, and has a great citrusy, rhubarb-y, slightly bitter flavor.
Dont let artichoke scare you; it reads more as woodsy than vegetable garden.
It has a bittersweet flavor that is similar to Campari, though its lacking in that bitter orange flavor.
This would definitely be your least fruity, though very flavorful and complex, option.
St. Germain:Nowwere getting really summery.
This elderflower liqueur is sweet and floral and just a bit syrupy.
As such, it responds really well to a bone dry sparkling wine.
Bigallet China China:Allow me to introduce you to my new favorite thing.
Its freaking delicious, and would make a really interesting spritz.
Vermouth: Lets not forgetour new BFF vermouth.
But liqueur is only one alcoholic aspect of the spritz, my friends.
We still have wine to discuss.
It helps if you know what kind of liqueur youll be using too.
If you want something really fruity and fun, get a bottle Pommery Pink Pop Champagne Rose Extra Dry.
Its a little ridiculous, but very wallet-friendly.
Dilution Factor
You may think that not a lot can be futzed with here.
How many different ways can you add carbonated water to a beverage?
A good bit, it turns out.
Here are a few of my favorite ways to add effervescent hydration to my summery beverage.
I dont love their plainI find it oddly sweetbut I adore most of their other flavors.
(Yes, even the sunscreen-reminiscent coconut.)
Soda:Im not talking Sprite.
Im talking fancy soda.
Of course, you could always just grab a two-liter bottle of seltzer for less than a dollar.
No one would fault you for that.
I like a big strip of lemon peel, oils expressed and rubbed around the rim of the glass.
Just remember not to take spritzing too seriously.
Like the beverage itself, making them should be a bright, effervescent, sunny process.
Photos byNuria,Mon il,James Cridland, andMetropolico.org.