A Summer of Spritzers

Summer is in full swing and, once again, our warming planet continues to register new records for extreme heat. July 21, 2024, was the hottest day on earth since records were kept and perhaps, according to scientific research, may indeed be the hottest day on the planet in the last 100,000 years. No. That’s not a typo.

For me, taking refuge from the sweltering temperatures over the past many weeks has involved discovering a bevy of deliciously refreshing spritzers and thankfully, they are absolutely everywhere. Nearly every establishment where I have recently dined seems to be offering up both novel and tried-and-true spritzer concoctions.

A spritzer basically involves mixing something with alcohol – a wine or spirit – with something carbonated – think soda water and/or sparkling wine – and serving it over ice. I recall some snobbery to the emergence of the white wine spritzer in the 1980s and admit that I may have even carried some of those prejudices into adulthood. Why ruin a perfectly delicious glass of white wine with soda water?

The truth is, the lines are being blurred all the time in the world of wine and spirits and current trends are decidedly not desecrating the core ingredient, but rather elevating it to new libationary heights. Here are four of my favorite spritzers for keeping cool this summer. And be sure to serve them in a stemmed balloon glass for full effect.

Limoncello Spritz

I spend a great deal of time in Northern California’s Marin County and find that I return, time and again, to dine at Poggio, an Italian trattoria in sleepy and tony Sausalito. This is “old school” Italian with some of the most delicious handmade pasta dishes to enjoy while people watching from street-front outdoor dining.

A recent summer night’s dinner was ushered in with a crisp and tart Limoncello Spritz, which, while we were not on the Amalfi Coast, was complimented by harbor-side views of San Francisco Bay. This is a simple but rewarding cocktail of prosecco, limoncello, and soda water.

The Limoncello Spritz follows the simple 3-2-1 method – 3 parts prosecco, 2 parts limoncello, and one part soda water. Producer Mionetto’s non-vintage Brut Prosecco is readily available and is a perfect dry, sparkling wine for this cocktail. I have also since experimented with this spritzer and replaced regular soda water with San Pelligrino’s Limonata, a tangy sparkling lemon beverage which is derived from Sicilian lemons. A simple lemon slice as a garnish and this is summer in a glass.

Rosé Spritz

If I am not dining at Poggio, you might also find me at the opulent RH Rooftop Restaurant, the top floor destination restaurant of Restoration Hardware’s store in Corte Madera, Calif. Although you’re technically in a shopping mall setting, the views from the rooftop are spectacular and the muted tones of the RH aesthetic and live foliage – both indoor and out – transport you into the rolling hills surrounding Mount Tamalpais, which majestically dominates the views.

If lemon puts the sunshine in the Limoncello Spritz, it is its kindred citrus, lime, that propels the Rosé Spritz at RH Rooftop to praiseworthy heights. It features two different wines in equal parts – the aperitif vermouth Lillet Rosé and Pierre Sparr Brut Rosé from Alsace. The fruit forward notes of both the sparkling and the Lillet, as well as the lively acidity of the Lillet, are perfect complements to the splash of zesty lime juice. This is one of the most delicious spritzers I have ever tasted.

Lillet has their own version of a Rosé Spritz on their website, which utilizes only club soda. Trust me, the addition of a fruity, sparkling rosé transforms this cocktail.

Aperol Spritz

This summer, one of my dearest friends from high school came for a visit. Being a bit of an Italophile, and while perusing my bar (mostly dominated by aged rums, tequilas, and sherries), she lovingly shamed me for a glaring absence – Aperol. I confessed that it was a taste I had not (yet) acquired. She protested and assured me that I just needed to have the perfect Aperol Spritz and off to the store she went for the necessary provisions. She was right.

The Aperol Spritz has been a quintessential Italian aperitif and summer cooler for nearly a century. Aided in no small part by an extensive marketing campaign of The Campari Group, which acquired Aperol in 2000, it feels like the “it” spritz of the moment.

The Aperol Spritz also follows the 3-2-1 method with 3 parts prosecco, 2 parts Aperol, and one part soda. Aperol is a bittersweet liquor with heavy herbaceous notes and a deep orange color. This is the spritz for those whose tastes yield toward the less-sweet, although here, a Brut prosecco could be substituted with a sweeter, dry prosecco. A slice of orange as a garnish completes this classic.

Lavender ‘99

I’m not saying you need to journey to New Mexico to experience by favorite summer spritzer, but alas, the Lavender ’99 hails from the posh Los Poblanos, a luxury property outside Albuquerque and whose extensive organic lavender plants give the cocktail its soul and flavor.

Recognized by USA Today as one of the top 10 craft gins in the United States, Los Poblanos’ Lavender Gin is unique and contributes much to the magic of this spritzer, as well as a Lavender simply syrup. Hints of floral are added by the liquor Crème de Violette and citrusy acidity from lemon. Finally, the spritz is contributed by sparkling wine.

If you’re unable to make your way to New Mexico, you can recreate this marvelous elixir at home with creating your own lavender simple syrup and even infusing your favorite gin with lavender. The exact recipe remains a secret, but in my own experiments I use 3 parts sparkling, 1 part gin, ½ part lavender syrup, ½ part Crème de Violette, and a squeeze of a lemon wedge.

Stay cool and refreshed. And as always, Salud!