While spritzes are synonymous with Italy’s aperitivo culture, they have evolved into one of the world’s most loved cocktails.
The beauty of the spritz, aside from its versatility, is its lower than average alcohol by volume (ABV).
Compared with other cocktails, it’s a much lighter option. Designed to quench your thirst and stimulate your appetite, spritzes complement pre-dinner snacks and can come in a multitude of varieties. While they’re typically made using the classic 1-2-3 formula (one part soda water, two parts bitter liqueur and three parts prosecco) they can be easily tweaked to suit your palate, budget and food pairing.
And with many more Australian distilleries now making aperitifs and liqueurs, they can also be given a local flavour. Here are 10 to try at home this summer.
An in-betweener: Venetian spritz
Select Aperitivo, Italy, RRP $35
Select Aperitivo, the star of this classic cocktail, was once described to me as an “in-betweener”: not as bitter as Campari and not as sweet as Aperol.
They call Select the “spirit of the spritz” and, with a long history dating back to Venice in 1920, it’s not hard to see why. Herbaceous, with flavours of orange citrus, red fruit and vanilla, it’s a great starter spritz. To make the original Venetian spritz, follow the 1-2-3 formula and serve over ice with a green olive.
‘Refreshing, zippy’: Limoncello spritz
Bass and Flinders Distillery, Limoncello, Australia RRP $59
Limoncello is a classic Italian liqueur made by steeping lemon peel in alcohol and, while it’s synonymous with the Amalfi Coast, you’ll find it served as a digestivo right across Italy. Highly concentrated with an almost syrup-like consistency, sipping on limoncello is akin to drinking lemon candies.
While it’s perfect on its own, it makes for a delicious spritz. Refreshing, zippy, lemony, sweet yet tart, it will instantly transport you to the island of Capri, on the deck of a gozzo boat as the sun goes down. To make, follow the 1-2-3 formula and serve over ice.
The limoncello from Bass and Flinders on Victoria’s Mornington Peninsula uses organic, Victorian lemons that are hand-zested at their distillery, so a lot of love goes into this sweet, yet tart, juicy lemon liqueur. Holly Klintworth is not only their distiller, she is the first female to ever be elected president of the Australia Distillers Association and her liqueurs are delicious.
‘Complex, aromatic’: Davo Plum spritz
Autonomy, Davo Plum Aperitivo, Australia, RRP $42
Davidson plums are one of the most talked about native Australian ingredients in recent years, and the hero of Victorian distillery Autonomy’s Davo Plum aperitivo. While they’re too sour to eat fresh, the addition of sweeteners to this liqueur allows your palate to better appreciate their intense fruit flavour, with aromas reminiscent of stewed rhubarb, rosella jam and fresh beetroot.
Balanced beautifully with the flavours of pepperberry, sweet orange, rosella flower and raspberry, this Australian drink is everything you want in a bitters. It’s complex, aromatic and makes for the perfect spritz. Stick to the classic 1-2-3 formula, garnish with orange peel, plenty of ice, a green olive and a dash of brine if you’re feeling adventurous.
‘Simple, clean’: Lillet Blanc spritz
Lillet Blanc Aperitif, France, RRP from $39.99
Made from a blend of white wines from Bordeaux, primarily sémillon and sauvignon blanc, fortified with a blend of citrus liqueurs, Lillet Blanc has been a fixture in my bar cart for several years. A French aromatised aperitif wine, Maison Lillet was founded in Podensac, a small village south of Bordeaux, in 1872.
It has this gorgeous mouthfeel with flavours of candied orange peel, honey and passionfruit – and while it’s lovely on its own, it’s even better in a spritz. To make, combine equal parts soda water and Lillet Blanc in a glass over ice and garnish with a slice of orange. Simple, clean and incredibly refreshing.
Light and floral: Hugo spritz
St-Germain Elderflower Liqueur, France, RRP $78
Bright, zesty and floral, St-Germain Elderflower Liqueur is the star of this Italian spritz.
A lighter alternative compared with its counterparts, the Hugo is the perfect summer beverage, with a lower ABV. With notes of citrus, stone fruit, pear and, of course, elderflower, it’s a great option for those who are not fond of classic bitter liqueur-based spritzes.
To make this glorious little number, mix 40ml St-Germain Elderflower Liqueur, eight mint leaves, 60ml prosecco and 60ml soda water in a glass with ice. Garnish with a wedge of lime and a sprig of mint.
‘Intensely orangey’: Orange spritz
Silvio Carta, Sard Orange Ricetta Originale, Sardinia, RRP $120
I only recently discovered this orange liqueur from Milis in Sardinia, and it was love at first taste. Milis is said to be home to Italy’s finest oranges and this little bottle of sunshine is living proof. Infused with whole organic oranges and orange peel, the flavour of this liqueur is juicy, bright, acidic and intensely orangey. It makes for a killer spritz.
Following the 1-2-3 formula (one part soda, two parts orange liqueur, three parts prosecco) this orange spritz, for me, is reminiscent of Cottee’s cordial. It’s absolutely delicious and far too easy to drink.
‘A more bitter bite’: Bicicletta spritz
Campari Aperitif, Italy, RRP $45
A simple alternative to the spritz you know and love, a Bicicletta uses dry white wine in lieu of prosecco. While you can switch up your bitter liqueur, typically you’ll see it made with Campari, which has a more bitter bite compared with Aperol.
While there are several formulations for a Bicicletta spritz, I like a 1:1:1 ratio. One part Campari, one part Italian white wine and one part soda water, but you can adjust the ratio depending on your palate. Pinot Grigio is my go-to for this particular drink and I like to garnish with a slice of orange.
‘Adult Coca-Cola’: Cynar spritz
Cynar Ricetta Originale Liqueur, Italy, RRP $41.99
An artichoke-based liqueur enriched with 13 herbs and plants, Cynar is a bit of a dark horse.
Sporting a complex flavour profile that is both slightly bitter and slightly sweet, this dark brown amaro offers up a distinctly earthy, herbal profile with notes of fennel, caramel and anise.
Considered both an aperitivo and digestivo, it’s versatile, bold and has a relatively low ABV, which makes it the perfect candidate for your summer spritz lineup. In Italy, I heard someone refer to a Cynar spritz as an “adult Coca-Cola” without the intense sweetness, and I have to agree.
Follow the 1-2-3 formula and be intrigued by its medicinal, herbal vibe.
‘Rich, savoury’: sparkling red wine spritz
Sutherland Estate, 2022 Sparkling Tempranillo, Australia, RRP $40
For a local take on the Lambrusco Spritz, opt for a sparkling red wine from Victoria’s Yarra Valley.
While you could use just about any sparkling red here, there’s something about this Tempranillo that hits the mark. Notes of dark cherry, chocolate, liquorice and spice partner beautifully with the vibrant orange flavours synonymous with Aperol. The result is a spritz that’s rich, savoury and still keeps you cool.
For my palate, I stick to the 1-2-3 rule (one part soda, two parts Aperol and three parts sparkling red) however feel free to dial back the Aperol if you want the flavours of the wine to hero the drink. I prefer to use Aperol over Campari, purely for the touch of sweetness it brings.
‘Bittersweet with an effervescent lift’: Negroni Sbagliato
Saison Aperitifs, Red Vermouth, Australia, RRP $60; Applewood Distillery, Okar Island Bitter, Australia, RRP $54.99
Italian for “wrong negroni”, the sbagliato was invented in 1972 as a lighter alternative to the much-loved negroni. To make, simply add one part bitter liqueur, one part sweet vermouth and one part prosecco to a glass, over ice, and finish with a slice of orange. Bittersweet with an effervescent, fruity lift from the addition of prosecco, this easy-drinking aperitif will convert just about any negroni lover looking for a lower ABV alternative.
A good quality vermouth and bitter liqueur will make all the difference here and there are some stellar Australian options. Applewood Distillery’s Okar Island Bitter shines here, offering a level of complexity you just don’t get from Campari. Utilising ingredients native to Australia, it’s layered with flavours of strawberry gum, riberry, mint, thyme, blackcurrant and citrus.
As for vermouth, you can’t go past Saison’s Red Vermouth, made in Melbourne by chef Dave Verheul, from Melbourne institution Embla. This fruit-forward vermouth is made from Victorian moscato and shiraz, with infusions of vanilla, over-roasted hazelnut, smoked blood orange, fig leaf and saffron.
Both are absolutely delicious.
