Milady's Spritz

As far as simple drinks that punch far above their weight, it’s hard to rival the spritz. Without dirtying a cocktail shaker or strainer, the tried and true combination of liqueur, bubbles, and a citrus garnish not only signal the start of warmer days, but allow for endless creativity. While we’re respectful of classics like the Aperol Spritz and the Campari Spritz, this version from Julie Reiner, co-owner of New York City’s recently reborn dive bar, Milady’s, adds amaro into the mix for a more complex, herbaceous complement to sweet Aperol. As for which amaro to choose, Montenegro is on the lighter end of the spectrum and will add floral notes, while an alpine amaro like Braulio is the way to go for a more bitter, licorice-tinged spritz. For a safe, middle-of-the-road bet, try Nonino. 

If you’ve enjoyed a Mimosa or a Campari Spritz recently, you’ve probably had Prosecco or Cava, both of which are commonly used to add bubbles in place of pricier Champagne. At Milady’s, Reiner opts for Lambrusco to add effervescence to this spritz; If you haven’t been storing a bottle or two of of this sparkling red from the Emilia-Romagna region of Italy in your fridge for the warmer months, consider this a sign that it’s time to do so. It’s worth noting that Lambrusco can be dry or sweet, and Lambrusco Dell’emilia rosé falls into the latter category, which is why it’s especially important to use club soda — not tonic, which imparts extra sweetness due to the quinine content — in this spritz. Garnish with an orange wheel and a cheeky paper straw, and you’ve got a dressed-up play on everyone’s favorite summertime staple. –– Oset Babür-Winter