As autumn brings shorter days and cooler evenings, spritzes can still make a refreshing aperitif. Their simple formula—spirit, sparkling wine and soda—can take on seasonal flavors such as orchard fruit, herbs, bitters and spiced citrus.
The spritz began in northern Italy in the late 19th century, when Austro-Hungarian soldiers diluted local wines with sparkling water. Italians later added bitter spirits such as amaro. Today, the drink is closely tied to aperitivo: a pause before dinner to enjoy a drink, snacks and conversation.
For an autumn gathering, serve a spritz with olives, cured meats or cheese. Use plenty of large, dry ice cubes, and chill the ingredients in advance. Build the drink with still ingredients first, then add sparkling components gradually to preserve the fizz and prevent overflow.
Prosecco, Crémant or Cava can provide the bubbles. Apple or pear juice adds fruitiness; rosemary, thyme or orange peel brings an aromatic note. Whisky, Calvados or a darker amaro can give the drink extra warmth. Keep the balance of sweetness, bitterness and acidity in mind: rich autumn flavors still need bubbles and a touch of freshness.
Five autumn spritzes to make at home
Cherry Spritz
Cherry soda adds fruity depth to this bittersweet, aromatic drink. Try different amaros, such as Select or Campari, for a more complex flavor.
- Ingredients: 30ml Sipello Bittersweet Aperitif; Three Cents Cherry Soda, to top
- Glass: Lowball
- Garnish: Maraschino cherry
- Method: Fill a chilled glass with ice, add the aperitif and top with soda. Garnish.
Sage, Apple and Quince Spritz
This recipe from Updown Farmhouse in Deal combines sage-infused Calvados with quince jam and sparkling wine. Calvados brings fresh apple notes, while the wine’s acidity helps balance the jam’s sweetness.
- Ingredients: 50ml sage-infused Calvados; 20ml lemon juice; 1 teaspoon quince jam; sparkling wine, to top
- Glass: Wine glass
- Garnish: Fresh sage leaves
- Method: Shake the Calvados, quince jam and lemon juice with ice. Strain into an ice-filled wine glass, top with sparkling wine and garnish.
Fig Leaf Americano
Fig flavors give this take on the Americano a seasonal twist. Experiment with different red vermouths and amaros to find a combination you like.
- Ingredients: 50ml red vermouth; 30ml amaro; Three Cents Fig Leaf Soda, to top
- Glass: Highball
- Garnish: Fig leaf
- Method: Fill a chilled glass with ice, add the vermouth and amaro, then top with soda. Garnish with a small fig leaf.
Sloe Spritz
Created for the menu at London’s Impala, this is a warmer, drier spritz. Sloe gin contributes tart berry flavors, while rosé vermouth adds a savory note and sparkling Vouvray gives the drink a crisp finish.
- Ingredients: 50ml sloe gin; 50ml rosé vermouth; 50ml sparkling wine; a dash of soda water
- Glass: Wine glass
- Garnish: Orange slice
- Method: Build the drink over ice in a stemmed glass. Add a dash of soda water and finish with an orange slice.
Pickled Hugo Spritz
Pickle soda gives the floral Hugo Spritz a tangy, savory edge.
- Ingredients: 45ml elderflower liqueur; 8 fresh mint leaves; Three Cents Pickle Soda, to top
- Glass: Wine glass
- Garnish: Mint sprig
- Method: Chill a wine glass, then fill it with mint and ice. Add the liqueur, top with soda and garnish.