Splendid Spritz
Since summer officially starts next week, I wanted to whip up a cocktail that would be the perfect summer sipper. Something light, something bubbly, something that you could drink at breakfast, lunch or dinner. What kind of cocktail does all this? Why, a Spritz of course.
In case you don’t know, a Spritz is a drink that has everything I just described. It’s light, refreshing and bubbly. It’s something that you could easily serve at brunch or a cocktail party. I love them and if I could, I’d sip them all day long.
While the Spritz has been around since the 1800’s, it’s the Aperol Spritz that really put the cocktail on the map. Made with Aperol, prosecco and club soda, it was created in 1919 when the Barbieri brothers launched Aperol at the Padua International Fair in Italy. The brothers made the aperitif more refreshing by adding prosecco instead of wine to the liqueur.
Unfortunately the Aperol Spritz has undergone some controversy lately. In May, the New York Times wrote that the Aperol Spritz is “not a good drink” and that it tastes “like a Capri Sun… on a hot day”. Of course the Twitter-sphere exploded. While lots of people believe that’s hogwash, some agree with the Times. Personally, I’ve always enjoyed the Aperol Spritz. It’s light, sweet, refreshing and has a bitter orange tang thanks to the Aperol. So, when I see it on the menu, I choose it instead of the standard mimosa. But it’s not the Aperol that makes the Spritz special, it’s the champagne and club soda.
I’ve talked before about how much I like bubbles in my cocktails. I’ll take them in soda or champagne form. While I like club soda, I prefer champagne or prosecco. Depending on which you choose, the flavor can make or break a cocktail. See, if you go with a drier champagne, you have something that’s more befitting an evening event or special occasion. But if you go with prosecco which is a sweeter sparkling wine, you end up with a sweeter cocktail that’s perfect for morning affairs or just an afternoon by the pool. I’ll drink either one, but I prefer prosecco for the Spritz because I still consider the Spritz a day drink.
Although the Aperol is the most common Spritz out there, mixologists all over have started changing them up. They’re using different liquors as well as different mixers. But even with all the changes, one thing still holds true: each and every Spritz is made with sparkling wine. Some of them have club soda, some have prosecco but every one has lots and lots of bubbles. So, I thought I’d throw my own version into the ring and make a Spritz that screams summer. It’s sweet without being too sweet and quite floral thanks to the Pomp & Whimsy. Add an edible flower or two and you have a cocktail that’ll take you all the way from Memorial Day to Labor Day and beyond.
Ingredients
- 1-1/2 ounces Hangar One Rose-flavored Vodka
- 1 ounce Pomp & Whimsy gin liqueur
- 3 - 4 ounces prosecco
Instructions
- Pour the vodka and gin liqueur into a cocktail shaker. Add ice and shake until chilled.
- Strain into a wine glass filled with ice.
- Top with champagne, garnish with some edible flowers and serve.
