Every decade has its drink. The ’80s brought layered fruity cocktails with Tiki influences, the ’90s popularised the ‘tini… In the 2020s, we’re firmly in the era of the Spritz. What was once an Italian holiday drink to be sipped once a year on European travels is now on what seems like every bar menu in London, with inventive twists galore.
While a Spritz is typically made up of bitter liqueur or amaro, sparkling wine and soda water, bartenders are playing with the concept, resulting in fun, refreshing drinks ripe for summer sipping. Fruit juices and liqueurs are added for an extra layer of complexity, and garnishes range from fresh critrus to herbs and olives.
So if you’re looking to create some of that summer holiday magic at home, we’ve asked top London bars to divulge their best summer Spritz recipes below.
Three spritz recipes from London bars to try this summer
- 25ml Aperol
- 10ml Amaro Santoni
- 25ml Amaro Santoni pre-mixed with 5ml Branca Menta
- 15ml St Germain elderflower liqueur
- 20ml rhubarb tonic
- Olives, to garnish
- In a cocktail shaker, stir together the Aperol, Amaro and St Germain.
- Fill a large wine glass with a handful of ice, pour over the mixture, then top with the tonic and stir.
- Garnish with olives on a cocktail stick.
The Lowback’s Anis Cassis
- Handful of ice
- 40ml Pastis
- 20ml lime juice
- 15ml Cassis
- 100ml sparkling water
- Sprig of mint, to garnish
- Fill a large wine glass with ice and add the Pastis, lime juice and Cassis.
- Pour over the sparkling water, stir and garnish with a mint sprig.
- 40ml Italicus Rosolio di Bergamotto Aperitivo
- 75ml grapefruit juice
- Tonic, to top up
- Grapefruit slice and olives, to garnish
- Add the Italicus and grapefruit juice to a large wine glass.
- Fill with a large handful of ice, then gently stir, and top up with tonic.
- Garnish with a grapefruit slice and olives on a cocktail stick.