Spritz

This star of this springtime spritz is an easy homemade rhubarb syrup.

Bold cranberry mingles with bittersweet Cynar in this bitter and bubbly variation on the spritz cocktail.

Delicately apricotty, this easy spritz can be made with or without Aperol. 

The classic Aperol spritz recipe on the back of the Aperol bottle calls for three parts Prosecco (or other sparkling wine), two parts Aperol, and a splash of soda. The concoction is fizzy and vibrantly orange in flavor, softly sweet and just a tiny bit bitter—perfect for sipping before dinner as an aperitivo. Earlier versions of the spritz used Select, which some tasters find more complex, or Campari, which is quite a bit more bitter and bracing. But you can spritz with whatever bittersweet liqu.…

This is an especially refreshing take on the cosmopolitan cocktail. You can batch the cosmo mix up to 10 hours in advance to cut down on last-minute fuss at your next cocktail-worthy occasion. (If you’d like to mix it together earlier than that, add the lime juice at the last minute.) To retain maximum fizz, pour the chilled club soda and sparkling wine into each ice-filled glass first—then you don’t need to rigorously stir to mix the bubbles into the heavier cocktail base. This recipe makes eno.…

Set out both bottles with glasses and a bucket of ice and let guests do the rest. Just remember the ratio: one part amaro to four parts hard cider.

This deep maroon cocktail has a hint of cherry cola, but a subtle, spicy, and not-too-sweet flavor.

Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.

The combination of Pimm’s and Cel-Ray is pleasantly herbal- and celery-forward.

This light, refreshing drink will be your new favorite to serve at brunch or picnics.

Dry rosé wine and lemon soda complement the citrusy flavor of bittersweet Campari, making for a beautifully vibrant summer cocktail.

Rose water is the little something that makes this cocktail recipe special.

Skip the $$$ vintage bubbly for this spritz recipe. Go with an affordable Champagne, cava, Prosecco, or other dry sparkler.

For those times when you buy as many quarts of berries as you can carry, then don’t know what to do with them, preserve them into drinkable form.

Everyone should have an house spritz—a seasonal standard whose proportions are known by heart and ingredients are stocked easily. This is ours. A simple riff on the classic spritz formula originally built to highlight Lini’s fruity, irresistible lambrusco rosato, this has become a spring-summer staple for both of us. Gentian-tinged Cocchi Americao plays the bitter role, while sour grapefruit acts as a foil to its sweetness, simultaneously pumping up the volume on the lambrusco. Built in a pitcher or portioned out in a wine glass, it’s a drink that embodies the spritz philosophy of being both beautiful and simple.

Inspired by a cocktail from New York City bartender Natasha David, the crimson-colored Tarocco Spritz is a nod to the flavor and color of the Sicilian Tarocco orange, often referred to as the “half-blood orange.” A mixed-heritage cocktail, this drink has a bumped-up base of gin to match the vibrant bitter aperitivo liqueur Cappelletti. The drink’s acidity comes courtesy of blood orange, lemon juice, and prosecco, bound together by the unlikely addition of vanilla, which complements Cappelletti’s notes of spice and oxidation.

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.