7 Special Spritz Day Drinks

National Spritz Day is Aug. 1, if you didn’t know. (We didn’t know, until people started sending us Spritz recipes.) We love a good Spritz any time of the year, but especially in the heat of summer. The classic sparkling cocktails always refresh, but we’ve come across several creative riffs on the Spritz. Here are seven of them.

Print Pin

Cherry Tart Spritz

Course Drinks

Keyword lime, prosecco, Tart cherry juice, vodka

Ingredients

• 4 oz. King St. vodka
• 2 oz. Tart cherry juice
• 1 oz. Simple syrup
• 1 oz. Fresh lime juice
• 5-6 oz. Prosecco
• 2 oz. Sparkling water

Instructions

• Combine all ingredients except prosecco and sparkling water.
• Pour into wine glass over ice.
• Top with prosecco and sparkling water.
• Garnish with edible flower and flamed lemon wheel.

Notes

The mixologists at King St. created this recipe.

Print Pin

Lil Fizzle

Course Drinks

Keyword Cappelletti, grapefruit, Italicus, lime, prosecco, verjus

Ingredients

• 1 oz. Italicus Bergamotto liqueur
• 1 oz. Cappelletti
• ¾ oz. Verjus blend
• ¾ oz. Strained grapefruit juice
• Prosecco

Instructions

• Build on ice in a wine glass.
• Top with prosecco.
• Stir and garnish with grapefruit.

Notes

Micah Wilder, beverage director of Mercy Me DC, created this recipe.

Print Pin

Grapefruit Spritz

Course Drinks

Keyword gin, grapefruit soda, rosemary, sparkling wine

Ingredients

• 1 oz. Opihr Spiced gin
• ½ oz. Rosemary syrup
• 1 ¾ oz. Pink grapefruit soda
• 1 ¾ oz. Sparkling wine
• Grapefruit wedge to garnish

Instructions

• Build in a wine glass with ice and churn.
• Garnish with a grapefruit wedge.

Notes

The mixologists at Opihr created this recipe.

Print Pin

Martini Spritz

Course Drinks

Keyword cucumber, dry vermouth, Fever Tree elderflower tonic water, gin, lemon, olive

Ingredients

• 1 ½ oz. Tamworth Garden White Mountain gin
• 1 oz. Dolin dry vermouth
• ½ oz. Lemon juice
• ¼ oz. Jack Rudy olive brine
• 1 Cucumber round
• 2 pinches Sea salt
• 1 ½ oz. Folkington’s English Garden tonic
• 1 ½ oz. Seltzer
• 8 drops Artemisia Junio Elder bitters
• 3 dashes Scrappy’s Black Lemon bitters

Instructions

• Add cucumber and sea salt to shaker tin and muddle.
• Add all other ingredients except tonic and shake.
• Strain through fine mesh strainer into tumbler glass over two square cubes.
• Top with tonic.
• Garnish with a sprig of dill, lemon twist and cucumber slice.

Notes

Jackie Nevin, mixologist at Art in the Age in Philadelphia, created this recipe.

Print Pin

Sweetheart Spritz

Course Drinks

Keyword basil, elderflower liqueur, pét-nat sparkling wine, raspberries, yuzu bitters

Ingredients

• 1 ½ oz. St. Germain elderflower liqueur
• 3 oz. Pét-nat sparkling wine
• 2 drops Miracle Mile yuzu bitters
• Club soda
• Fresh raspberries
• Basil

Instructions

• In a cocktail shaker, muddle the raspberries.
• Add the liqueur, rosé, and bitters.
• Shake and pour into a Collins glass over ice.
• Top with club soda and garnish with fresh basil.

Notes

The mixologists at St. Germain created this recipe.

Print Pin

Spritz Don’t Kill My Vibe

Course Drinks

Keyword Aperol, Campari, cava, Cocchi Americano, lemon, yuzu

Ingredients

• 1 oz. Aperol
• ¼ oz. Campari
• ½ oz. Cocchi Americano
• 2 oz. Brut cava or brut sparkling wine
• ¾ oz. Yuzu Luxe Sour simple syrup 1 part The Perfect Purée Yuzu Luxe Sour blend, thawed, + 4 parts simple syrup
• ½ oz. Lemon juice
• 1 oz. Club soda
• 2 dashes Saline

Instructions

• Combine all ingredients except cava and soda in a wine glass.
• Add ice and stir to chill and dilute.
• Finish with cava and club soda.
• Garnish with lemon twist.

Notes

Bartender Maggie Mae Dale for Andy’s Pizza in Washington, D.C., created this recipe.

Print Pin

Bisous

Course Drinks

Keyword elderflower liqueur, grapefruit, rosewater, sparkling rosé

Ingredients

• 1 ½ oz. St. Germain elderflower liqueur
• 2 oz. Sparkling rosé
• 1 oz. Grapefruit juice
• 1 oz. Sparkling water
• 2 dashes Rose water

Instructions

• Pour ingredients in a Collins glass.
• Add ice and stir.
• Garnish with a grapefruit twist.

Notes

The mixologists at St. Germain created this recipe.