Putting a signature spin on the Aperol spritz may be an exercise in futility. At least that’s Jackson Cannon’s take. The veteran mixologist and bar director for a collection of Boston concepts, including Eastern Standard and newcomer Standard Italian, has watched the evolution of spritzes over the decades and understands the delicate dance between creating something new and honoring a time-honored classic.

“You can’t really have your own take on an Aperol. You can add the Aperol in first, second or last—that’s about it,” Cannon says. “But, you can author another spritz.” The OG might be the most famous spritz, but other spirits, particularly Italian amaros and liqueurs, lend themselves to “that little bit of adulteration,” as he puts it. The simple formula of aperitif, prosecco and club soda can spark seemingly endless variations.

So while the Aperol spritz will likely remain king of the category, there’s more than enough room for flavor play, especially now that consumers are more familiar with spritzes than they were a decade earlier. “During the pandemic, everyone learned to make an Aperol spritz,” Cannon says. “What’s nice is that you have a clientele who will give a spritz a try.” Plus, he’s observed some customers specifically ordering Campari spritzes, having learned they prefer a profile that’s slightly more bitter.

But for all its sophistication and complexity, the spritz is ultimately a more lighthearted—and light-bodied—drink than, say, an Old Fashioned or Negroni.

“Spritzes are also just fun!” says Chelsea Bickford, co-owner of Pomelia, a Sicilian-inspired restaurant that opened in Brunswick, Maine, earlier this year. “They create a great opportunity for guests to try something new in an approachable way, making Italian liqueurs more accessible to those who may not be as familiar with them.”

The Rules of Spritz

Credit: Pomelia

The spritz selection at Pomelia features a variety of liqueurs and flavor profiles: from the briny accents of the olive-spiked Italicus (left) to the classic Aperol spritz (center) and the slightly sweeter Limoncello spritz (right).

As consumers become better-versed in spirits and more appreciative of their nuances, menu developers are, in turn, seeking fresh ingredients and techniques to win spritz-savvy guests. To innovate within the space, there are a few ground rules. “Low ABV, full flavor and an elongated, very sessionable drinking experience—those are the rules of spritz,” Cannon says. “We’re not suddenly getting spritzes with navy-strength rum or something like that. It has to be fresh, light and balanced, bittersweet and long, with a relatively low ABV. Those factors still allow for tons of interpretations.”

Indeed, as a pre-dinner drink, spritzes are not suited for strong spirits. The addition of bubbles (whether from an alcoholic or nonalcoholic source or both) is crucial in balancing the base liqueurs, which tend to have a viscous mouthfeel. It’s especially true when reaching for the likes of sambuca or amaretto, with flavor profiles that are more closely tied to dessert. “Licorice, almond and chocolate definitely register in your brain as not-a-before-dinner drink, but it can work when it’s full of Champagne and a little soda water,” Cannon explains. One of the cocktails at Eastern Standard uses Amaro Montenegro, a digestif with notes of vanilla, orange peel and eucalyptus. Similarly, the menu at Pomelia features a spritz with Amaro Averna, boasting an herbaceous profile includes notes of licorice and orange.

Visual presentation is another consideration, especially when using darker, heavier liqueurs. The typical blush hue of a spritz allows for some color variation, but menu developers should be cognizant when it strays too far. “You’re up against some color issues with those darker liqueurs when they elongate. They don’t turn golden and instead become kind of brown if they’re just on their own,” Cannon says. But that hasn’t stopped mixologists from experimenting with a wider spectrum of colors. Adding darker fruits like blood orange can help signal the drink’s lighter profile.

The classic spritz calls for prosecco and club soda, but operators are tapping other effervescent sources, like sparkling rosé and flavored seltzers, the latter of which is helpful in crafting zero-ABV spritzes. Menu developers are also experimenting with different liqueurs, though most tend to be of Italian origin.

“Italian liqueurs are especially well-suited for spritzes because of their balance of bitterness, sweetness and aromatics. They complement prosecco and soda, creating a refreshing, layered drink that pairs nicely with food,” Bickford says. In addition to Aperol and Campari spritzes, the menu at Pomelia includes a limoncello variation for a lighter taste with less bitterness and more citrus sweetness.

At Eastern Standard, options like Rockey’s Spritz imbue extra depth of flavor. Named for Eamon Rockey of Eleven Madison fame, the drink is a fresh take on Venice’s signature spritz, featuring Rockey’s Botanical Liqueur, Select Aperitivo (the default base of the Venetian spritz) and sparkling wine. Cannon says it marries notes of tea, lime and apple for a taste that’s somewhat reminiscent of milk punch.

Out-of-the-Box Flavor and Texture

Credit: Giada Paoloni

Ama transforms the spritz into a frozen treat, blending sorbet with liqueur and seasonal fruit for a velvety mouthfeel and an extra-refreshing sip.

Unexpected flavors, from tropical fruits and botanicals all the way to vegetables and baking spices, have begun cropping up in spritz builds. This past December, Cannon turned to sage and rosemary for an earthier, more herbaceous spritz at Eastern Standard. Serving these light, bubbly cocktails in colder weather might seem counterintuitive, but, as Cannon points out, citruses like grapefruit are winter crops and thus a perfect seasonal fit.

In D.C., newly opened Ama, which specializes in Northern Italian cuisine, offers a daily aperitivo hour with spritzes headlining the beverage offerings (they’re also available, along with some “seltz” options, on the regular cocktail menu). The lineup will change with the seasons and features a collection of both classic and unconventional builds.

“For purists, the Hugo Spritz is a must-try—a Northern Italian staple elevated with wild elderflower, mint and a natural apple-based sweetener sourced from local farms,” says Micah Wilder, co-owner and beverage director. The menu also includes a Milano Spritz, with a twist; it’s still a bubbly blend of bittersweet, sun-kissed orange aperitivo and prosecco but served frozen for extra refreshment. Also on the frozen side is the Sorbetto Spritz, which Wilder characterizes as “one of the bar’s most delightful innovations,” and indeed the beverage/frozen treat doubles down on taste and texture. Peak-season fruits and botanicals—whether black raspberry, watermelon or even lemon verbena—are combined with housemade sorbet for a “velvety texture that sparkles in prosecco,” he says.

Cannon is also looking forward to incorporating summer’s bounty into spritzes, especially Maine blueberries, as he builds up the beverage program at Standard Italian. One forthcoming drink, the Bicicletta is a fresh take on the classic spritz of the same name. His rendition includes the requisite Campari but otherwise deviates from tradition, opting for St-Germain and sparkling wine instead of dry white wine and soda. Serving it in a flute, sans ice, locks in the flavor and prevents dilution when the sparkling wine is added. “For some, [those attributes] might be baked-in for spritzes, but our take is that the category is bigger than the one presentation,” he says.

As innovative builds populate menus, Cannon hopes lesser-known flavor combinations will become more popular among American consumers. For example, the aforementioned Venetian spritz features olives in its build, but he’s yet to see a widespread acceptance of this flavor combination Stateside. “Maybe people will finally start taking spritzes with olives,” he muses. “When you first try it, you realize the saltiness is good.”

Pomelia has taken the plunge with its Italicus Spritz, which marries the salty tang of Castelvetrano olives with the bold botanicals of Italicus Rosolio di Bergamotto liqueur. “We wanted to explore the interplay of sweet, floral and savory flavors. Italicus, with its delicate bergamot and herbal notes, is an elegant base, and the addition of olives brings a subtle salinity reminiscent of Sicily’s coast that balances the drink.”

Effervescent Alchemy

Credit: Eastern Standard

At Eastern Standard, Rockey’s Spritz—a riff on the classic Venetian Spritz—brings notes of tea and fruit (left), while the Monte Paloma substitutes tequila in favor of amaro (right).

In addition to its complex flavor profiles, easy sipping and comely aesthetic, the spritz also conjures a sense of place, embodying the relaxed vibes so many consumers seek in their F&B experiences. “The spritz has long been a symbol of Italian leisure—breezy, effervescent and effortlessly chic,” Ama’s Wilder says. “Why are spritzes having a moment? Their low ABV, vibrant botanicals and effortless charm make them perfect for social rituals, sunset toasts and even beach club lounging.”

Compared with heavier cocktails, spritzes are also an ideal category for zero-proof innovation, making them all the more appealing for social gatherings. Because bubbles are such a crucial component, spritzes needn’t rely on traditional spirits for flavor. Syrups, nonalcoholic liqueurs and other ingredients are rounded out by sparkling water, seltzers and sodas.

At Ama, the ZP Seltz captures the bitter yet fruity and all-around effervescence of the standard spritz by combining nonalcoholic Ghia Aperitivo with seltzer, lime and passion fruit cubes. Similarly, its zero-proof Elderberry Gazzosa employs elderberry syrup and lemon for flavor and seltzer for bubbles. Pomelia, Eastern Standard and Standard Italian also serve non-alc variations, tapping everything from zero-proof rosé and liqueur to bitters and herbs.

On the flip side, Cannon thinks there are opportunities to experiment with “spritz adjacent” concoctions. Incorporating stronger spirits like gin or even tequila into a spritz delivers a fresh, unexpected sipping experience with a higher ABV. “It’s not a spritz by definition, but if you really break it down, it holds to a lot of the attributes the spritz drinker is looking for,” he explains. Just be careful not to label it as a spritz, he advises. “If you want to do something different to an Aperol spritz, you can cut tequila into the mix and be in good territory. But call it a ‘tequila spritz,’ and now you’re fishing with dynamite.”

For Wilder, there’s something magical about the spritz—its menu potential, sensory experience and timeless appeal. The beverage boasts a century of history, but today it’s enjoying a renaissance of sorts, thanks to the creativity of mixologists and the enthusiasm of patrons. “The modern spritz is evolving—melding old-world craftsmanship with bold, ingredient-driven innovation,” Wilder says. “It’s more than just a cocktail; it’s an alchemical experience.”