It's spritz season! And regardless of whether or not you think the Aperol version is a good drink, there's no denying that there's plenty of room for experimentation and innovation in the spritz category. Through this spirited piece from writer Céline Bossart, we learn about the origins of the spritz (spoiler alert: it used to be watered down wine) and some of the most exciting ways the country's top bartenders have been playing with the irresistible combination of bracing bitters and sweet bubbles.
Incorporating everything from lesser-known Italian liqueurs such as Cappelletti and Italicus Rosolio di Bergamotto to seasonal produce like raspberries and strawberries, these six modern riffs on the spritz will keep you spritzing with panache all summer long.
