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The Great Spritz Revival: Low-ABV Joyrides and Where to Sip Them in NYC

Byjulian

If the cocktail world had a soundtrack, the spritz would be the breezy summer anthem that somehow plays year-round. It’s fizzy, it’s flirty, and it doesn’t demand you clear your schedule the next morning. Whether you’re new to cocktail recipes or a seasoned sipper watching the latest mixology trends, the modern spritz is having a moment—and New York City is turning that moment into a movement. Pull up a stool; let’s talk bubbles, bitters, and the best bars in New York City to toast the night.

A Quick Splash of History: From Venetian Canals to NYC Corners

The spritz was born in Northern Italy, where Austrian soldiers in the 1800s “spritzen” (spritzed) water into robust local wine to tame the strength. Fast-forward a century or two, and Italians added bittersweet aperitivi, citrus, and ice, creating the now-iconic pre-dinner sip. Aperol made it pop-star famous, but the category is bigger than a single orange hue. Think ruby Campari spritzes, ultra-dry vermouth spritzes, and botanical riffs that taste like a farmers’ market in a flute.

New Yorkers picked up the baton and sprinted, layering in local bubbles, housemade bitters, and seasonal produce. Today, you’ll find spritzes that are crystal-clear and silky (thanks to clarification), served on tap, or dressed with herbs so fresh they could headline a salad. It’s aperitivo hour—American edition.

What Does a Spritz Taste Like?

Picture this: the first sip is all sparkle—effervescent and playful—followed by a kiss of citrus, a tease of bitterness, and a clean, dry finish that leaves you ready for your next bite (and your next sip). Aromas range from orange peel and grapefruit pith to alpine herbs, cucumber, and basil. The ice clinks, the bubbles pop, and the whole glass reads “golden hour,” even if you’re drinking it under a subway overpass at 2 p.m. (no judgment).

Three Easy Spritz Cocktail Recipes You Can Master Tonight

1) Classic Venetian Spritz

  • 3 oz dry Prosecco (or any dry sparkling wine)
  • 2 oz Aperol (or your favorite aperitivo)
  • 1 oz chilled soda water
  • Orange slice and a green olive for garnish (trust me)
  • Build in a large wine glass over plenty of ice.
  • Add Prosecco, Aperol, then soda water.
  • Give a gentle stir to keep carbonation lively.
  • Garnish with an orange slice—and drop in a briny olive for a Venetian wink.

Pro tip: Ask your bartender (or yourself) for the “2-3-1 build” (2 parts bitter, 3 parts bubbles, 1 part soda). If you prefer drier, go 3-2-1 and swap Aperol for a more bitter amaro.

2) Greenmarket Spritz (Cucumber-Basil, Low-ABV)

  • 2 oz dry vermouth (bianco or dry)
  • 2 oz dry sparkling wine
  • 1 oz soda water
  • 3–4 cucumber slices
  • 2–3 fresh basil leaves
  • Lemon peel
  • Lightly press cucumber and basil in the glass (don’t muddle into mush).
  • Add ice, vermouth, and sparkling wine.
  • Top with soda, twist lemon peel over the glass, and drop it in.

It’s herb garden meets cool spa day—fresh, green, and endlessly sippable.

3) Zero-Proof Citrus Spritz

  • 2 oz non-alcoholic aperitivo (or a DIY mix: 1 oz grapefruit juice + 1 oz strong-brewed hibiscus tea)
  • 3 oz NA sparkling wine or club soda
  • 1 oz soda water
  • Grapefruit wedge and thyme sprig
  • Build over ice in a wine glass.
  • Add NA aperitivo, top with bubbles and soda.
  • Garnish with grapefruit and thyme.

All the ceremony, none of the hangover—a happy hour drink for anyone on team mindful sipping.

Where to Sip: Best Bars in New York City for a Stellar Spritz

New York has a spritz for every mood. Here’s where to start when you’re hunting for happy hour drinks or a late-night, low-ABV lift.

  • Dante (Greenwich Village) — A spritz playground with a globe-trotting aperitivo list. What to order: their Gin & Tonic–inspired spritz or any rotating seasonal riff. Expect crisp balance and photogenic glassware.
  • Bar Pisellino (West Village) — Pure Roman holiday vibes. What to order: a classic Aperol or Select Spritz, paired with marinated olives. It’s an espresso bar by day, aperitivo den by golden hour.
  • Clover Club (Cobble Hill, Brooklyn) — Cocktail royalty with a soft spot for classics. What to order: vermouth-forward spritzes and off-menu low-ABV requests; the team here speaks fluent aperitivo.
  • The Long Island Bar (Cobble Hill, Brooklyn) — Retro neon, precise drinks. What to order: a bitter spritz riff if you like more bite; ask for a Campari spritz “extra dry” if sweetness isn’t your thing.
  • Maison Premiere (Williamsburg) — Oyster temple with an obsession for detail. What to order: a bone-dry spritz served alongside briny bivalves. Check for happy hour oyster deals—timing and offerings change, so peek before you go.
  • Mister Paradise (East Village) — Playful, tech-forward drinks. What to order: a clarified or frozen spritz riff when the weather begs for slush and sunshine in a glass.

Insider secret: If you love more bubbles and less sweetness, ask for your spritz “Prosecco heavy, soda light.” If you prefer softer fizz, swap club soda for a splash of still water to keep flavor tight without diluting carbonation.

Trend Watch: Why the Spritz Is Everywhere

The spritz’s comeback isn’t just a crush; it’s a practical romance. Here’s why it’s dominating mixology trends:

  • Low-ABV, high flavor: People want longevity—not a nap after drink one. A spritz lets you stretch the night without sacrificing complexity.
  • Sustainability in the glass: Bars are upcycling citrus peels into oleo-saccharum (a sweet, aromatic syrup) and turning herb stems into tinctures. A spritz is the perfect stage for these layered, waste-less flavors.
  • Local ingredients: New York State sparkling wines and craft vermouths are popping up on spritz menus. Seasonal produce—strawberries in June, stone fruit in August, apples and thyme in October—keeps things fresh and hyper-local.
  • On tap and clarified: Draft spritzes guarantee consistent bubbles, while clarified versions stay bright, silky, and shelf-stable for service. It’s science meets patio hour.
  • Zero-proof momentum: NA aperitifs are better than ever, giving everyone a seat at the table. Your group chat can order spritzes across the ABV spectrum and still clink in harmony.

How to Order Like a Pro (Without Being “That Person”)

  • Sweet or dry? Say it up front. “Aperol spritz, extra dry, please” gets you less liqueur and more bubbles.
  • Pick your bitter: Aperol is citrusy and soft; Campari is deeper and more bitter; Select sits in between with a whisper of spice. Vermouth spritzes are great if you want herbal and delicate.
  • Ice matters: Ask for a full glass of fresh ice. More ice equals less melt equals stronger flavor.
  • Garnish is not garnish: That orange slice or olive isn’t just pretty; it’s aroma and brine. Ask for both and thank us later.
  • Food pairing: Salty snacks are your best spritz friends. Think potato chips, anchovies, olives, or oysters. The bitterness and bubbles love salt.

Spritz-Friendly Happy Hour Drinks and Bites

Want to keep the tab light? Scan menus for spritz sections during happy hour. Many spots feature:

  • Rotating seasonal spritzes at a lower price point
  • Vermouth on the rocks with a citrus twist (underrated and budget-friendly)
  • Snack pairings like marinated olives, chips, or oysters with time-sensitive deals

Happy hour shifts, so always check current hours before you trek across town.

Mix It, Sip It, Own It

Whether you’re posting up at one of the best bars in New York City or batching a spritz for friends at home, this category is a cheat code for good times: sparkling, flavorful, and forgiving. Play with local bottles, raid your crisper drawer for herbs and fruit, and don’t be afraid to go off-script. The best cocktail recipes are the ones you actually make—and make again.

So, grab a big wine glass, a bag of ice, and something bubbly. Tonight, you’re the person who brings the sunshine—no matter what the weather app says.

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