An Essential Guide: Summer Spritzes from the Garden

• It’s M/T/W/T/F/S/S
• You’re parched from pruning
• The garden overfloweth with goodies
• Aromas of mint waft from the windowsill
• Someone’s wearing linen/a sundress/a bikini
• There’s a cold bottle of Prosecco within reach
• Bottles of Italian booze beckon from the bar shelf
• Can’t decide between fizzy water, sparkling wine, or a cocktail 
• “Who cares, I just want to feel Italian and sip something on the patio!”
• [Your entry here]

Simply put, it’s the drink of summer.

It’s been slaking thirst for about two centuries. The spritz is traced to the early-1800s Northern Italy when soldiers and officers during the Austrian/Habsburg rule took ein Spritzer (from the German spritzen, to spray/splash) and diluted the local wine, which was stronger than their homeland vino, with water. The habit stuck and evolved across Veneto as bars added soda water and then local bitters or aromatic aperitivi. Aperol originated in nearby Padua in 1919, followed by Select in 1920 Venezia. By the 1950s, Aperol Spritz and Spritz Veneziano were fashionable go-to’s. 

These days, the classics are respected if not vaunted, but akin to martinis and margaritas, they aren’t fixed to a recipe as much to ratio and rhythm. Sure, the best pastry chefs weigh and measure with the precision of chemists, but plenty other dishes — chili, frittata, stir-fry — can be rendered delicious with cowboy instincts and a-little-this-a-little-that approach. 

This summer (or anytime you’re in the mood), put aside the jigger and commit to spritzing by vibe and taste in harmony with your yard’s heirlooms, dirt candy, and volunteers waiting to be wrangled, muddled, and rimmed.

The original spritz contains no bitter liqueur. It’s white wine with a splash of soda and a lemon peel. The Bianco is your blanc canvas for expressing what’s out the back door. If it looks and smells like the season, toss it in: mint, cucumber, celery leaf. Don’t be shy, but not all at once; simplicity wins the spritz game.

Pick a few basil leaves, and slap them on your palm to wake up the aromas. Lemon/Meyer lemon peel works nicely here, as does a tiny piece of tarragon or a bud cluster of lavender. Aim for light, bright, and more tart than sweet.

The most common modern style refers to a spritz made with a red bitter liqueur. Aperol is orange and falls under the “red” umbrella socially, but true Rosso usually implies the darker, more bitter Campari, Select, or Mirto (an herbal spirit made in Sardegna from fruits that look like blueberries but throw herbal, juniper, and balsamic tones). Since the spirit is more intense, you can look to stronger herbs and even savory accompaniments.

An orange slice is classic, but a grapefruit peel keeps sweetness on a leash. Pomegranate arils and black grape taste great and look cool. A toss of rosemary sprigs or a single sage leaf or pinch of oregano can add Mediterranean notes. You might even wave a bay leaf over the glass, or try a slice of fennel and garnish with the frond. Advanced spritzers might play with a peppery radish cut thin or even a jalapeño for kick. The rookie mistake is a too-sweet Rosso. Let bitter be better.

Now we’ve arrived at a spritz made with rosé wine as the base or a pink floral liqueur like Italicus or Ramazotti Aperitivo. For a Rosato that’s lighter than a Rosso, aim for fruits and herbs that don’t overpower.

Small watermelon cubes are soft dynamite here, and lemon verbena rocks in Rosato. Maybe introduce that purple or Thai basil before it bolts, muddle some juicy berries, or pinch a few leaves of thyme. Either way, this is a good play for low- or even no-ABV spritzes that deliver pleasure without punch.

Colorato is a catch-all category for other colors. The most famous are the Hugo Spritz with elderflower liqueur and lemon juice and the Spritz Verde (Green Spritz), made with P31 (green herbal liqueur). Cynar gives dark/earthy tones, and Creme di Violette or blue Curaçao might show up in more experimental or touristy bars. Yellow Chartreuse and Midori work here, too.

In this maximalist drink, everything is on the table. For visual pop, consider flowers, fruits, and herbs for their form and shape as well as aromatics. A showy zucchini flower or garish radicchio leaf as garnish… why not? Be sure to temper alcohol and sugar levels with bitters and club soda.

Most spritzes are frizzante (bubbly) because of Prosecco and soda, but a Spritz Fermo is made with still white wine, like Pinot Grigio or Chardonnay, and still water. This is closer to how 19th-century Austrian soldiers originally drank it. Subtlety and restraint are warranted.

Consider a single basil leaf, slice of pear, wheel of citrus. It’s a refreshing equalizer for those who are sipping to be serene, not to be seen.

It doesn’t exist: Not every lime yields the same squeeze of juice. Not every lemon is as tart as the last. And depending on whether the thermometer is reading cool April or scorching August, you’ll want to read the room and adjust potency accordingly. The Italians have a word: sprezzatura, it’s the attitude of someone who performs complex or elegant actions with such apparent naturalness and spontaneity that it makes one forget about all of the backstage prep. 

You’ve seen it in the nonchalance of an Italian scarf knot or roll of the cuffs; seemingly effortless hair or the just-so unshaven stubble. It’s true as well for a spritz. Heck, sprezzatura even sounds like a kind of spritz. Don’t over fuss. Spritz is like jazz: best when you play off of a known melody, but don’t try to copy it note for note in karaoke style. 

Improvise, and remember that looks matter. A white wine glass is the traditional vessel and ample ice is important, but real Instagrammability comes from the little surprises like fun-cut citrus, nosegays of herbs, or a colorful tray with fresh fruit or crunchy snacks. Dig around the garden and snoop around the crisper drawer for extra touches. Cin (pronounced cheen, Italian for cheers)!