There’s not much that can top a classic Aperol Spritz when the temperature rises, but in case you’re looking for something new, here are seven different ways to spin the refreshing cocktail, from rum to cucumber.
Gourmet Traveller: spritz recipes
Rum Spritz
“This drink is awesome,” says Oliver Stuart of Sydney’s North Bondi Italian Food. “I want it all the time.”
Cerise
“This is a classically styled Spritz with flavours of ripe berries balanced by a pleasant floral bitterness and fresh acidity,” says Luke Ashton from Sydney’s This Must Be The Place.
Chambery
Grapefruit rosé provides a pleasant bitter-floral base to the Cerise, with sumac syrup and Chambéryzette adding a sour-sweet balance that makes this Spritz so quaffable.
Evergreen
With its fresh green and botanical flavours balanced by light floral honey, the approachability of the Evergreen will convert any non-tequila drinker.
Enoteca Spritz
“We often serve this very Italian aperitivo as a welcome drink to guests at Gertrude Street Enoteca,” says Brigitte Hafner. “It’s a lovely way to end an afternoon and start the evening – it’s refreshing and not very alcoholic.”
Gio Spritz
This Spritz from Sydney’s Fratelli Paradiso uses white wine instead of prosecco for a dry finish.
Felix’s St-Tropez Spritz
This is a French twist on the now classic Negroni Sbagliato, with the addition of Lillet Blanc and French sparkling wine.
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