The Daily Valet. - 7/9/22, Saturday
✔️ Weekend Reading: There's No Wrong Way to Spritz
Weekend of July 9th
’Tis the season for day drinking, right?
Cory Ohlendorf , Editor ⋯ @coryohlendorf
Weekend Reading
There’s No Wrong Way to Spritz
The ultra-cool, low-octane cocktail that’s made for summer drinking
Summertime, at its best, means lazy afternoons or early evenings spent sitting out underneath the sun enjoying a slightly slower pace and indulging in life's little pleasures. One of those pleasures has to be sipping on a good spritz—they're light and punchy yet bracing, effervescent and just alcoholic enough to keep the festivities going into the night. It's the kind of drink that encourages you to slow down and linger.
A classic cocktail that's legitimately old school, Europeans have been sipping on spritzes for over a century. The drink's origins trace back to ancient Rome, but over the last decade or so the iconic cocktail has become something of a phenomenon. Of course, the iconic spritz is made with Aperol, the Italian bitter apéritif. And while that certainly is a satisfying way to go, this a nimble drink that can be tinkered with in any number of ways and always comes out satisfying.
Which might explain why we see so many at the moment. Taliaa Baiocci and Leslie Pariseau, authors of Spritz, a handbook of sorts, filled with history and recipes, say that there's no harm in experimenting, but there are three essential truths when it comes to a spritz: You need the fizz. “Whether its bubble is acquired through soda water, sparkling wine or a flavored soda, the spritz would not be a spritz without buoyancy.” You want to keep the alcohol relatively low. Meaning it should contain no more than an ounce or two of strong spirits. “This is a drink that's consumed when the day is waning and the night is young.” And since this is a pre-dinner drink, it should have some bitterness as a means to open the stomach for a meal. “It's meant to be consumed in that liminal hour between work and play.”
With that in mind, we've pulled together some unconventional riffs on the spritz. They require limited ingredients and come together in a snap—just pour over ice, no need to even stir. Which is good because they tend to go down fast. So start mixing some up immediately.
Doppio SpritzJoe Campanale of Brooklyn's Fausto offers up a twist on the classic aperitivo by finishing it with tonic water, instead of Prosecco, which Punch says, “gives it an extra gentian kick.”
· 1 oz. Contratto Aperitif· 1 oz. Forthave Aperitivo· 1 oz. tonic water· Top with soda water
Garnish with an orange wedge and green olive.
Whisky SpritzThis is the gentleman's alternative to a “ginger and Jack.” A splash of Johnnie Walker gets an effervescent boost from ginger ale and sparkling apple juice. Even those who aren't fans of Scotch will appreciate the thirst-quenching nature of this Delicious drink.
· 1 oz. Johnnie Walker Red Label· 2 oz. ginger ale· 3 oz. sparkling apple juice
Garnish with an lemon wedge.
Cran-Apple SpritzIf you're not into the really bitter spritzes, this one's for you. JAJA's aged reposado is a smooth tequila with a caramel sweetness and a spicy, peppery finish. Cranberry adds the tartness and a hard apple cider provides the sparkle.
· 1½ oz. JAJA Reposado tequila· 2 oz. cranberry juice· 3 oz. hard apple cider
Top with soda water for more fizz. Garnish with an apple slice.
Basil & Lillet SpritzEmily Laurae's French-inspired riff is less bracing and more herbaceous thanks to the fresh, whole basil leaves. As she recommends, a dry sparkling wine is the key to balancing our the flavors.
· 1 oz. Lillet· 4 oz. sparkling wine· 4 fresh basil leaves
Add Lillet and basil leaves to a cocktail shaker with ice. Shake vigorously to infuse the flavors before straining over ice and adding your sparkling wine. Garnish with a lime wedge and basil leaf.
Spritz-to-Go
If you’re in a place where you can’t let it show that you’re imbibing, or perhaps want the spritz equivalent to the “shower beer,” build yourself a spritz directly into a can of pamplemousse LaCroix. Pour out a couple ounces of the water, then add your Aperol and a splash of elderflower liqueur like St-Germain. No need to garnish.
See you Monday.
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