Summer is almost here, which means it’s high time for some of our favorite things: lazy days at the beach, poolside lounging, hours-long picnics—and ideally, an ice-cold spritz at hand for it all. Traditionally comprised of prosecco, Aperol, and sparkling water, this cocktail is already near perfection—but that hasn’t stopped restaurants across the United States from offering their take on the tipple, enhancing it with everything from rhubarb to Barolo Chinato. From a Michelin-starred steakhouse in New York to a Top Chef-winning kitchen in L.A., here are five spots showcasing twists on the traditional summer sipper, the Aperol Spritz.
Playa Provisions' Pool Party.
The Pool Party at Playa Provisions (Los Angeles, CA)
The spritz undergoes a Southern California twist at this L.A. restaurant where Top Chef winner Brooke Williamson helms the kitchen. Drink creator Daniel Appel combines dry gin, lemon, sparkling wine, and Lo-Fi Gentian Amaro for a cocktail reminiscent of the classic. “We loved the flavor profile that the Lo-Fi Amaro imparted into this variation,” says Appel, who adds that the alfresco-ready aesthetic played a part in the process, too. “We wanted to make something that screamed beach and sun, and after we built it in the glass, it looked like a pool party—we ran with it.”
Cote's The Allstar spritz. Credit: Gary He
The Allstar at Cote (New York, NY)
Sometimes, a riff can be as subtle as it is standout. Case in point at this Michelin-starred Korean steakhouse, where head bartender Sondre Kasin infuses Aperol with rhubarb for a particularly timely twist. “The Aperol Spritz is already refreshing and easy to drink,” notes Kasin. “By adding seasonal fruit, we hope to enhance a tried and true cocktail.” After infusing the Aperol, Kasin mixes it in a wine glass with Cocchi Torino Vermouth, club soda, and sparkling wine before topping it off with slices of rhubarb and strawberry.
Gibson's Italia's Barolo spritz.
The Barolo Spritz at Gibson’s Italia (Chicago, IL)
When drink creator Steve Gleich fashioned this spritz, he had long summer days in mind. “When I think about summer in Chicago, I think of relaxing lunches with friends on warm days,” he says. “This drink gives you the opportunity to have more than one cocktail on those occasions, while enjoying beautiful views of the city—all in all, a chance to feel refreshed and a little closer to Italy.” For his take, Gleich blends together prosecco, grapefruit juice, Luxardo Maraschino Liqueur, and Barolo Chinato for results that are equal parts tart and herbaceous.
Centrolina's House Spritz.
The House Spritz at Centrolina (Washington, DC)
Inspired to create a riff on the Aperol Spritz sans Aperol, drink creators Scott Mazzotta and Sean Masciandaro called upon Capitoline Tiber Aperitivo, a DC-made melding of citrus, spice, and ginger that takes its name from Rome’s famous river and Washington’s own Tiber Creek. “It’s balanced—not as sweet as an Aperol Spritz and not as bitter as a Campari Spritz,” notes Mazzotta. “The bright citrus and lemon reminds me of summers in Capri, which served as another inspiration for us.”
Mentone's Frozen Bubbly Spritz. Credit: Alyssa Twelker
The Frozen Bubbly Spritz at Mentone (Aptos, CA)
Chef David Kinch (of the three-Michelin-starred Manresa) recently opened this restaurant, named for the coastal town of Menton, France, once a part of Italy. Expect a menu that follows suit, full of orders like fried sardines, roasted strawberry burrata, and house-made pizzas (made from a 48-hour-fermented dough). Your favorite spritz just got cooler, too—here, bar director Jason Strich serves up a frozen and carbonated version with Aperol, Ketel One Botanical Peach & Orange Blossom, Trebbiano, and orange juice. Of the end result, Strich applies ample credit to its predecessor: “We took a classic that was indeed perfect, and we made it better.”