Drinks Cocktails Wine cocktails Milady's Spritz Be the first to rate & review! This spritz is a testament to the bubbly powers of Lambrusco. By Julie Reiner Julie Reiner Legendary mixologist and author Julie Reiner co-owns acclaimed Brooklyn cocktail bars, Clover Club and Leyenda. An influential figure in the cocktail and spirits world for more than 25 years, she helped launch the modern cocktail movement in New York City and is the author of The Craft Cocktail Party: Delicious Drinks for Every Occasion (2015). Food & Wine's Editorial Guidelines Updated on August 31, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Matt Taylor-Gross / Food Styling by Lucy Simon Prep Time: 5 mins Total Time: 5 mins As far as simple drinks that punch far above their weight, it’s hard to rival the spritz. Without dirtying a cocktail shaker or strainer, the tried and true combination of liqueur, bubbles, and a citrus garnish not only signal the start of warmer days, but allow for endless creativity. While we’re respectful of classics like the Aperol Spritz and the Campari Spritz, this version from Julie Reiner, co-owner of New York City’s recently reborn dive bar, Milady’s, adds amaro into the mix for a more complex, herbaceous complement to sweet Aperol. As for which amaro to choose, Montenegro is on the lighter end of the spectrum and will add floral notes, while an alpine amaro like Braulio is the way to go for a more bitter, licorice-tinged spritz. For a safe, middle-of-the-road bet, try Nonino. If you’ve enjoyed a Mimosa or a Campari Spritz recently, you’ve probably had Prosecco or Cava, both of which are commonly used to add bubbles in place of pricier Champagne. At Milady’s, Reiner opts for Lambrusco to add effervescence to this spritz; If you haven’t been storing a bottle or two of of this sparkling red from the Emilia-Romagna region of Italy in your fridge for the warmer months, consider this a sign that it’s time to do so. It’s worth noting that Lambrusco can be dry or sweet, and Lambrusco Dell’emilia rosé falls into the latter category, which is why it’s especially important to use club soda — not tonic, which imparts extra sweetness due to the quinine content — in this spritz. Garnish with an orange wheel and a cheeky paper straw, and you’ve got a dressed-up play on everyone’s favorite summertime staple. –– Oset Babür-Winter Ingredients 1 1/2 ounces Aperol 1/2 ounce amaro 3 ounces Dell'Emilia rosé 1 ounce club soda 1 orange wedge (for garnish) Directions Combine Aperol, Amaro, Lambrusco, and club soda in a wine glass. Garnish with an orange wheel. Rate It Print