Spring Cocktails- Let’s Set A Spritz Bar!
Written & photographed by Jennifer Brian
Oh, that glorious sunshine! The promise of warmer days is just around the corner, and I could not be more thrilled because that means Spring Cocktails. Hallelujah! This winter, I was inspired to explore fresh takes on mocktails and lower-ABV (alcohol by volume) cocktails, wanting something new that felt like a treat without being heavy or high-proof. It no longer feels like a trend, simply how we all want to move forward- thoughtful about what we are consuming, celebratory without being fussy, and damn tasty. Enter the spritz!
Jennifer Brian, self-proclaimed Cocktail Evangelist / photo from Kentucky Monthly
Spritzes have a long history, dating back to the 19th century in Veneto, Italy, when Austrian soldiers added a “splash” (German: “Spritz”) of water to the strong wines of Italy. This segued to adding prosecco or sparkling water, and then Italians began adding bitters to the mix in the early 1920’s. In the 1950’s, the traditional Aperol Spritz was born, soon to become Italy's national cocktail, where it still holds a place of distinction today.
The understated elegance of a spritz speaks to me. It is the quintessential Italian “il dolce far niente” (translated as “the sweetness of doing nothing”, which is more about the joy of unhurried moments and less about couch rotting). It is the stylish, simple art of “Oh, this? I just threw it together,” when you want WOW without all the work. The traditional recipe for a spritz is 3-2-1. Three parts prosecco, two parts liqueur or syrup, one part soda water. Using this simple formula, the possibilities are limitless and governed only by what you like in a cocktail.
With Mother’s Day just around the corner, setting up a spritz bar is a fun way to get folks involved and give your guests a sure-fire way to drink what they enjoy while being creative and interactive. Experiences involve your guests in the best of ways, creating moments of connection and cementing the gathering into the “Best Time EVER!” type of event.
A spritz bar can be anything from a collection of a few liqueurs and bottles of prosecco to a crafted mixer station with pre-measured vials in ice, ready to pour. Some suggestions are listed below, but by all means, drink what you love! A few bottles of liqueurs and syrups, a bucket of ice-cold prosecco, and some gorgeous garnishes can turn any gathering into a party. It is also easy to turn a spritz bar into a spirit-free craft beverage bar. Juices or nonalcoholic mixers with any type of sparkling beverage, like flavored fizzy water or Italian sodas, are also a big hit. Let us know what your favorites are. Saluti!
Liqueur/Amaro/Syrup Suggestions
● Aperol or Campari (so traditional and delicious)
● Elderflower Liqueur (like St Germain)
● Limoncello (always a favorite)
● Ramazzotti Amaro (caramel, chocolate, dark fruits, plus warm baking spices and just enough bitterness)
● Cynar (bitter artichoke-based aperitivo with deep, earthy notes and enough sweetness to keep you taking another sip)
● Any Make & Muddle mixers (Honey Lavender Elixir and 3 Herb Gracious Grapefruit in particular are home runs)
Garnish Suggestions
● Orange wheels or peel
● Lemon wheels or peel
● Fresh herbs like mint, rosemary, or sage
● Edible flowers
Jennifer Brian is a spirits professional, self-proclaimed Cocktail Evangelist, co-founder and owner of the craft cocktail company Make & Muddle, lifestyle alchemist, and author of the cocktail cookbook The Classic Cocktail Revival. She is based in Louisville, KY, the bourbon epicenter.