Milady’s Spritz

For basic drinks that punch well over the rest, it’s tough to beat the spritz. With no messing up the shaker or strainer, the tried-and-true mix of liquor, bubbles, and a lemon garnish doesn’t just signal the arrival of warmer weather but lets you experiment with endless ideas. Although we’re not against classic drinks such as the Aperol cocktail and Campari Spritz, our version is from Julie Reiner, co-owner of New York City’s newly relaunched dive bar Milady’s. Amaro is a refreshing addition to the mix to create an even more complex herbal and herbaceous accompaniment with the sweet Aperol. Regarding which amaro to pick, Montenegro is on the lighter side of the spectrum and can bring out floral notes. In contrast, an alpine amaro such as Braulio is an excellent choice for a bitter, licorice-flavored cocktail. For a secure, middle-of-the-road option, go for Nonino.

If you’ve had a Mimosa or a Campari Spritz in the past, You’ve probably tried Prosecco and Cava. The two are utilized to add bubbles instead of more expensive champagne. In Milady’s, Reiner opts for Lambrusco to give the enthusiasm for this drink. If you’ve never kept an extra bottle or two sparkling reds from the Emilia Romagna region of Italy in your refrigerator for the warmer months of the year, take this as a signal it’s time to get one. It’s important to remember that Lambrusco is either dry or sweet. Lambrusco Dell’emilia rose is in the latter group, which is why it’s essential to use club soda instead of tonic, which gives it a bit of sweetness because of the quinine component in this drink. Add an orange-colored wheel and a cheeky straw to create a fun, dressed-up version of everyone’s most loved summertime drink. — Oset Babur-Winter

Ingredients

• 1 1/2 ounces Aperol
• 1/2 ounce amaro
• 3 ounces Dell’Emilia rose
• 1 ounce club soda
• One orange wedge (for garnish)