If you’re wondering what we’ll be drinking for the rest of summer, the answer is anything with the word spritz in it.
Now, what that means, exactly, depends on who you ask. Most of us seem to have an opinion.
Fancy-pants cocktail peers will probably lecture you about how a “true” spritz is a combo of Prosecco and an aperitivo (such as Aperol or Campari), on ice, topped with club soda and garnished with anything from a lemon or orange twist to green olives.
When it is above 75 degrees and there is a body of water within a Nerf football’s throw, we will drink pretty much anything as long as there is enough ice and fizz—and it’s not too strong.
Beer on ice? All. Summer. Long.
The much maligned, then defended, Aperol spritz? Yes and no. We don’t need the standard day-glo orange concoction, which is basically an adult Shirley Temple. These days, we much prefer a nice restaurant—or an outdoor wedding in August— sipping prosecco on ice with just a smidge of Aperol, enough to give the bubbly wine a blush. It’s a pesky order, which might elicit an eye roll from your bartender, but give it a shot.
But mostly, because it’s summer and most of us are pretty much doing the bare minimum (as one should be this time of year), a popular go-to drink is a rosé spritz. And we don’t mean some highfalutin version that you’ll find in Bon Appétit. We mean rosé on ice with a splash of crisp club soda, preferably from one of those little glass bottles. Less sweet than a glass of rosé, colder than a glass of rosé (key, if you’re in the sun) and not at all stiff. In other words, ideal for day drinking.
And if said spritz is in a Solo cup and I’m in a pool or on a boat, well, even better.
Get the recipe:
Ingredients
Makes 1
3 pitted green olives
2oz. Aperol
3oz. Prosecco
Splash of club soda
Preparation
Thread olives onto a swizzle stick. Pour Aperol and Prosecco into a rocks glass filled with ice. Top off with soda and gently stir with swizzle stick with olives.
The original article can be found on Bon Appetit.
