Chef notes
Memorize this combination: 2, 4, splash. That's amaro, bubbles and seltzer, respectively, and now you're on your way to a lifetime of perfect spritzes. It's such a short ingredient list that all three of them really matter, as do the ice and the glassware.
Technique tip: For the amaro, when I say "any," I mean it. If you're not sure where to start, try Aperol for something on the sweet side, Campari for something sweet-bitter, Cynar for something bitter or Fernet-Branca for something very bitter. For sparkling wine, I implore you to buy a bottle you'd want to drink on its own — the better the bubbles, the tastier the spritz. For the seltzer, I personally prefer something with smaller bubbles, like Pellegrino, but technically any seltzer will do. Use a glass that can fit a lot of ice. Then add a few cubes more than you think you need.
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