There is something about the spritz format that just works. Bubbles, ice, a hint of bitterness or blossom, and a color that makes the glass look like it was made for a film scene. But let's say it plainly: Aperol spritz is great, but it's starting to feel a little too predictable. A Saturday in April is the perfect occasion to stretch a little further. Not far – we're still talking three ingredients and a large glass. But with a little more curiosity as your starting point.
Here are three spritz variations that take the beloved format in entirely new directions. All three are built around unexpected bases: Norwegian apple wine, white vermouth, and elderflower liqueur. And all three taste like spring in a glass.
Norwegian apple wine spritz – the homely and fresh
Norwegian apple wine is one of the great secrets of Scandinavian drink culture. It has a sharp, almost cider-like tartness, but with more depth – like an apple orchard right after rain, with hints of honey and green grass. Combined with sparkling wine and a slice of fresh ginger, it becomes a spritz that smells of Norwegian autumn but tastes of spring.
Ingredients
- 6 cl Norwegian apple wine (off-dry)
- 8 cl sparkling wine, preferably a fresh crémant or cava
- 2 cl ginger syrup (homemade or a good store-bought variety)
- Ice in large cubes
- Slices of green apple and fresh mint for garnish
Method
- Fill a large balloon or spritz glass to the brim with ice cubes.
- Pour the apple wine over the ice and add the ginger syrup.
- Stir gently once to combine.
- Top up with sparkling wine, pouring slowly along the rim of the glass to preserve the bubbles.
- Garnish with thin apple slices and a small sprig of fresh mint.
Use an off-dry Norwegian apple wine for the best balance. Too dry, and the drink can turn sharp; too sweet, and it loses the fresh, fizzing character we're after.
White vermouth spritz – the sophisticated aperitif
White vermouth – or vermouth blanc – is one of the cocktail world's most underrated ingredients. It is floral, herbal, and has a sweetness that doesn't come across as sweet, just round and well-balanced. As a base in a spritz it gives you something far more complex than a standard aperitif liqueur.
Chazalettes Vermouth della Regina is an excellent choice here. This Piedmontese vermouth is made according to an old recipe inspired by the royal Savoyard court, with a distinct botanical character – you can detect white flowers, vanilla, and a delicate bitterness at the base. It is exactly the kind of base that elevates a simple spritz into something you remember.
Ingredients
- 7 cl white vermouth (e.g. Chazalettes Vermouth della Regina)
- 8 cl sparkling wine (dry and fresh style)
- 1 cl freshly squeezed lemon juice
- 2–3 drops bitters (orange or gentian)
- Ice
- Lemon slice and fresh rosemary for garnish
Method
- Fill a large glass with plenty of ice.
- Pour in the vermouth and lemon juice.
- Add 2–3 drops of bitters – no more; they should only hint at themselves.
- Top up with sparkling wine.
- Stir once, very gently.
- Garnish with a thick lemon slice and a sprig of rosemary that you squeeze lightly between your fingers first to release the aroma.
The vermouth is already complex – let it shine. Bitters are just a finishing thought here, not a main element.
Elderflower spritz – the flower garden in a glass
Elderflower is perhaps the most spring-like flavor there is. Sweet, fragrant, almost perfumed – but in a way that reminds you of a walk in the forest after the sun has warmed the foliage. As a base in a spritz, elderflower liqueur is magical, but it needs a counterpart. Here we use a good crémant and a little dry white wine to keep the sweetness in check.
Ingredients
- 4 cl elderflower liqueur (e.g. St-Germain or equivalent)
- 4 cl dry white wine (preferably a young, herbal style – sauvignon blanc or grüner veltliner)
- 8 cl sparkling wine
- A few drops of freshly squeezed lime
- Ice
- Fresh cucumber slices and, optionally, fresh elderflowers for garnish
Method
- Fill the glass generously with ice cubes.
- Pour in the elderflower liqueur and the white wine.
- Squeeze a few drops of lime over the top – this acidity is the key to keeping the sweetness in balance.
- Top up with sparkling wine.
- Garnish with thin cucumber slices and, if you are lucky enough to find them, a few fresh elderflower clusters.
The elderflower liqueur is sweet, but you already know that. Adjust the amount of white wine up or down to your taste – if you want more dryness, increase the white wine and reduce the liqueur a little.
For bubbles: what should you use?
A spritz depends to a large extent on the bubbles. They lift, they create texture, they add a small fizzing freshness that brings the whole format to life. You don't need Champagne – but you won't want flat bubbles either.
Paul Chollet Crémant de Bourgogne Blanc de Noirs Brut is a solid workhorse choice here. Fresh and clean on the nose with hints of red berries and white bread, with a fine perlage that holds up well in the glass. It is not dominant, but contributes enough character that the spritz doesn't turn flat and anonymous.
Alternatively, you can look for a good cava – Campo Viejo Cava Brut Reserva 2022 is budget-friendly, reliable, and has the light, crisp character that suits all three variations above.
The atmosphere is half the flavor
Spritz is not just a drink – it is a state of mind. When the light falls low across the table, friends are sitting close, and someone has put on music without making a point of it, everything tastes a little better.
What makes these three variations special is that they each carry a distinct sensory identity. The apple wine is earthy and Nordic. The vermouth is elegant and botanical. The elderflower is dreamy and floral. Choose according to your mood. Make all three if you want to impress.
The one thing that is certain: none of them taste of Aperol. And that is exactly the point.
Have a lovely spring Saturday – and remember that the best drink is the one you actually make.
