SPRITZ & SPREZZATURA

Everything you need to know about the evolution of the spritz, which has gone beyond bitter into vibrant, refreshing and eclectic

- JARED PAUL STERN

When summer rolls around we find ourselves anxiously checking our bar shelves to be sure we’re well supplied with bitter aperitifs, the building blocks of the traditional spritz, one of the most refreshing cocktails ever created. Aperol, Campari and Select of course being the iconic options, though lately we’re looking a little farther afield and discovering some true gems in the realm of amaro, the vividly hued, bittersweet herbal liqueur perfected by the Italians more than a century ago, but no longer their sole remit.

All of which made our day that much brighter upon the arrival of “Spritz Cocktails,” a beguiling new book from Ryland Peters & Small featuring 35 recipes, with images by our favorite spirits photographer, Alex Luck. As the sheer number of offerings might divulge, the spritz has evolved beyond bitter amari in recent years. “Originating from Northern Italy, these fizzy concoctions typically combine sparkling wine, such as prosecco, with a bitter Italian ‘amaro’ such as Aperol and Campari”—the clear favorites in Milan, Italy’s fashion capital, where Campari has been made since 1860—“finished off with a splash of soda water and served long over ice,” the authors write. “The result is a drink that effortlessly combines effervescence, bitterness and zestiness in each delicious sip.”