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The Spritz Is Having a New York Moment: Bubbles, Bitters, and Rooftops

Byjulian

Picture this: golden hour on a city rooftop, a breeze off the Hudson, and a glass that glows sunset-orange with a crown of bubbles. That first sip is bright, bitter, and beautifully fizzy—and just like that, your evening is off to the races (well, more like a stylish jog). Welcome to the Spritz 2.0, New York City’s latest love affair and the easiest way to look effortlessly cool while you hydrate—responsibly.

How We Got Here: A Quick Aperitivo History

The spritz started in Northern Italy, where Austro-Hungarian soldiers in the 1800s asked for a “spritz” of water in their wine to tame the alcohol. Fast-forward a century and change, and Italy’s brightly bitter aperitivi—think Aperol and Campari—found their fizz with Prosecco and soda. America caught on, and the Aperol Spritz became the summer crush that never quite left.

Now we’re in the sequel era. Bars are swapping out industrial bitters for local aperitivi, subbing in pét-nat or Champagne for the bubbly, and adding a chef’s touch—saline, herbs, verjus, seasonal fruit. It’s lighter than many classics, photogenic in any glass, and tailor-made for long, chatty evenings. In other words: the spritz isn’t just a drink. It’s a vibe.

What It Tastes Like: Zest, Lift, and That Perfect Bitter Kiss

A great spritz hits three notes: crisp bubbles, citrus brightness, and a gentle bitterness that makes you want another sip. You smell orange oil and fresh herbs first, then a sparkle of acidity that feels like sunlight on the palate. The finish? Dry enough to refresh, round enough to keep you lingering over the ice and the view.

3 Easy Spritz Cocktail Recipes You’ll Actually Make

1) Classic-But-Better Aperol Spritz

  • 3 oz Prosecco
  • 2 oz Aperol
  • 1 oz chilled soda water
  • 1–2 drops saline solution (or a tiny pinch of sea salt)
  • Orange wheel, for garnish

Build in a large wine glass over ice. Add Prosecco, then Aperol, then soda. Slip in the saline (trust me), give a brief stir, and garnish. The salt sharpens citrus and reins in sweetness like a sound engineer for your taste buds.

2) Greenmarket Spritz (Seasonal Herb + Citrus)

  • 2 oz local aperitivo (try St. Agrestis Inferno Bitter)
  • 3 oz dry sparkling wine (Finger Lakes if you can find it)
  • 1 oz soda water
  • 1/2 oz lemon juice
  • 1/2 oz thyme-honey syrup (1:1 honey to water, steep with thyme)
  • Lemon peel and thyme sprig

Shake the aperitivo, lemon, and syrup with ice for 5 seconds. Strain into an ice-filled goblet, top with sparkling wine and soda, and garnish. Tart, floral, and oh-so-greenmarket.

3) Sbagliato Rosé (Negroni, But Oops, It’s Bubbly)

  • 1 oz sweet vermouth
  • 1 oz bitter aperitivo (Campari or Faccia Brutto Americano Rosso)
  • 2–3 oz dry rosé Prosecco
  • Grapefruit peel

Build over ice, add bubbles, stir once, express the peel, and slide it in. Deeper, berry-ish bitterness with a pink snap that loves salty snacks.

Pro tip: Keep a small dropper bottle of 10% saline (10g kosher salt in 100g water) in your fridge. One or two drops wake up any spritz, just like a pinch of salt makes tomatoes taste more like tomatoes.

Where to Drink: NYC’s Modern Aperitivo Scene

Looking for the best bars in New York City to sip spritzes with style? Start here:

  • Dante (Greenwich Village) — A temple to aperitivo. Order their Garibaldi (fluffy OJ + Campari) or any seasonal spritz. Plan for a wait, then thank yourself later.
  • Bar Pisellino (West Village) — All-day Italian elegance. Grab a spot outside, get a classic Aperol Spritz or Americano, and pretend you’re across the Atlantic.
  • June (Cobble Hill) — Natural-wine darling with clever spritzers that lean savory and herbal. Ask about whatever pét-nat spritz they’re pouring.
  • Superbueno (East Village) — Mexican-American flavors meet high craft. Try a highball-meets-spritz with agave and citrus for something bracing and bright.
  • Grand Army (Boerum Hill) — Oysters, witty menus, and a bar team that nails low-ABV refreshers during happy hour drinks.

Insider move: Hit these spots early evening—aperitivo hour is basically the spritz’s natural habitat. The light’s prettier, the crowds friendlier, and the bar snacks dangerously persuasive.

Ordering Like a Pro: What to Ask For

  • “What bitter are you excited about right now?” Bartenders love to show off a small-batch aperitivo.
  • “Can you make it a touch drier?” A bit more soda or a drier sparkling wine keeps things crisp.
  • “Herbal or citrusy?” Let your mood guide the garnish and syrup choices.
  • “Any low- or no-ABV options?” Many menus list excellent zero-proof spritzes; you’ll barely miss the booze.

Why Spritz, Why Now: Mixology Trends You’re Tasting

If you’re clocking more spritzes on menus, that’s not your imagination. A few mixology trends are bubbling up:

  • Low-ABV living: The spritz champions long hangs and next-day clarity. Perfect for sunny afternoons and weeknight happy hour drinks.
  • Local aperitivi: Brooklyn distillers like St. Agrestis, Faccia Brutto, and Forthave are putting New York terroir into your glass.
  • Sustainability smarts: Bars are upcycling citrus peels into oleo saccharum, batching spritzes on draft to cut glass waste, and swapping imported Prosecco for Finger Lakes bubbles.
  • Seasonal riffs: Rhubarb in spring, stone fruit in summer, cranberries and amaro in fall—your spritz can follow the farmers’ market.
  • Savory accents: A drop of saline, a mist of olive oil, or a rosemary sprig adds culinary complexity without heaviness.

In short: the spritz is a canvas. And right now, New York bartenders are painting with local color.

Hosting at Home? Make It Effortless

Set up a “build-your-own spritz” station: ice bucket, two aperitivi, a dry sparkling wine, chilled soda, citrus wheels, and a few herb springs. Print a tiny card with the 3:2:1 ratio (3 bubbly, 2 bitter, 1 soda) and keep a microplane handy for zesting.

Home bartender secret: Store your sparkling wine extra cold and your glasses in the freezer. The colder everything is, the longer your spritz stays brisk and bubbly.

The Takeaway

If you want big flavor without the heavyweight hangover, the spritz is your wingman. Start with the classic, chase a seasonal riff, then go see how the best bars in New York City are pushing the style forward. Whether you’re watching the sun sink over a Brooklyn stoop or claiming a barstool in the Village, there’s a glass of fizz, fruit, and finesse with your name on it.

Grab some oranges, pop a cork, and let the evening sparkle.

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