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The first vestige of spritz ancestry, the white spritz, or spritz liscio, was likely — as the Italian mythos goes — born in Hapsburg-occupied northern Italy in the 19th century, when Austrian soldiers introduced the practice of adding a spritz of water to the region’s wines, in an effort to make them more pleasing to their Riesling-weaned palates. This version, with soda water, emerged in the first years of the 20th century, and is a malleable blueprint created to suit each drinker’s palate. Simply add a splash of homemade syrup or fruit liqueur to a base of white wine and soda, and garnish with abandon.
For the cocktail:
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...