Cocktails: The spritz debate
“Suddenly, everyone has an opinion on the Aperol spritz,” said Becky Krystal in The Washington Post. An Italian summer favorite that’s recently caught on here, the fizzy cocktail was ridiculed in a May 9 New York Times story that said it “drinks like a Capri Sun,” or worse, “a children’s vitamin.” The backlash on social media was fierce, indicating that Aperol, a syrupy, brilliant-red aperitif now owned by Campari America, has found plenty of lasting fans in the U.S.
I’m just trying to help people make a better spritz, said Rebekah Peppler in the Times. Instead of Aperol, try a bitter aperitif that’s not as sweet. And avoid “garbage” proseccos—the main reason a spritz can skew saccharine. Choose a dry prosecco or pét-nat instead, following this formula: In a wine glass filled with ice, add two parts aperitif, three parts bubbly, one part soda, and a wheel of lime or other citrus. ■