It’s official: Aperol spritz season is over. The vibrant cocktail is meant to be enjoyed al fresco in peak summer while we pretend like we’re on a luxurious European vacation. And once we get into mid September, breaking out the Aperol feels inappropriate.
But just because it’s getting cold out doesn’t mean that we have to deprive ourselves of a spritz. It’s the perfect drink when you want something light, refreshing, and not too boozy. You may be most familiar with its summery iterations, like the Aperol and Hugo spritz, but a spritz is simply a formula that can be used with virtually any spirit.
We asked bartenders to share what bottles they’re reaching for when making spritzes in the colder months. Here are eight of their recommendations to get you inspired for fall spritz season.
Faccia Brutto Carciofo
The fall season allows for more deep and complex flavors, and Marc Ellert-Beck, Director of Operations at Motel Morris, particularly loves the nuance of Faccia Brutto's Carciofo. "[It] infuses California Central Coast artichoke with cinnamon and allspice creating a perfect fall flavor profile while boasting a lighter and easy to drink spritz," Ellert-Beck says.
D'Usse Cognac
At Nura in Brooklyn, New York, Bar Director Chris Amirault riffed on a French 75 to be more fall-friendly. Instead of gin, he opts for the aged sweetness of cognac. "We infuse D'Usse Cognac with Chinese black tea and combine that with lemon juice and creme de peche, and sparkling wine," Amirault says. "This creates a warming, autumnal flavor profile that is still bright and effervescent."
Giffard’s Abricot du Roussillon
The Apricot Spritz at The Benjamin Hollywood is Beverage Director Nathan Oliver's go-to recommendation in the fall and winter. The primary spirit is Giffard’s Abricot du Roussillon, which lends a fruity, floral flavor with notes of vanilla and caramel. To balance out the sweetness, Oliver adds a dry prosecco and Tony About-Ganim Chicory Pecan Bitters for a nutty, coffee-like bitterness.
"We garnish with freshly grated cinnamon and a cinnamon stick to really make the flavors pop," Oliver says. "This cocktail is still light and refreshing, and is a great low abv option and has all the flavors of the holidays wrapped up inside."
Amaro Montenegro
This Italian liqueur was a top pick for many bartenders, particularly for its ability to taste complex enough for the fall while still staying mild enough for the people still exploring the amaro category. Fred Jones, Bar Manager at Barano, describes Montenegro as "blood orange forward with a very bright, herbaceous background." The note of baking spices and the crisp sweetness makes it a great spritz option for those who are scared to deviate too far from Aperol.
Lambrusco
If you're still committed to using your Aperol year round, you can make your spritz more cold weather appropriate by instead switching out the sparkling wine. Instead of reaching for prosecco, try using lambrusco—a sparkling red wine from Italy.
"It started as a silly idea after a brunch shift that ended up being delicious," says Maggie Dahill, General Manager at Theodora. "The darker fruit and earthiness from the lambrusco really balances out the sweetness of the aperol. The end result is so surprising and fun."
Cardamaro
Cardamaro is a type of vino amaro, which uses wine as the base spirit (in this case, it's moscato). Vino amari are especially well suited for a spritz, because of the balance of sweetness and herbaceousness. “It’s got that note of caramel and flavors of orange peel,” says Renato Tonelli, Beverage Training Director at Dante.
In terms of garnishing fall and winter spritzes, Tonelli loves using blood orange instead of a typical navel. “It's got a little bit more depth,” he says. “It's not as bright.” But he also says that you shouldn’t shy away from dried garnishes either—like warm whole spices and dehydrated fruit—because they better complement the complexity of fall-appropriate liqueurs.
See The Elephant Amaro
"There are plenty of spirits that pair beautifully with bubbles beyond Aperol, the elephant in the spritz room," says James Ruggiero, Beverage Director at Pasta Beach. One of his favorites is See The Elephant Amaro, which is made with a blend of botanicals and, believe it or not, arugula. The finished product is sweet yet full-bodied with the added peppery flavor of the greens.
Ruggiero loves serving See The Elephant with bubbles and olives. "The saltiness of the olives balances the sweetness and lets the prosecco truly shine," he says.
Fernet Branca
If you want a drink on the opposite end of the spritz spectrum, it's worth picking up a bottle of Fernet Branca. The divisive alpine amaro is a favorite among restaurant professionals for its minty, licorice-forward flavor. It can be overwhelming on its own for some, but it works especially well in a spritz.
"If you massage it enough, you can really make that a lovely winter style spritz," Jones says. Sweeteners—like infused syrups or the liquid from a jar of maraschino cherries—as well as fresh acidity in the form of orange or lemon juice can help cut through the bitterness. "That's going to be your winter time, snow on the ground, a little bit of an oomph spritz, for sure," Jones adds.
