Diamond Fizz Spritz

Isaac Shumway, Tosca | San Francisco, CA

The Diamond Fizz was born around the turn of this century, when the fizz was hitting the big time in American bars. A deceptively strong and highly drinkable mixture, it replaces the Gin Fizz’s soda water with Champagne, transforming it into a royale of sorts. Isaac Shumway’s spritz-ified version replaces the gin with Aperol and dry vermouth, the sugar with honey syrup and amaro, and the lemon juice with orange juice. The result is a fluffy orange cloud of a cocktail that tastes something like a bitter Orange Julius.

Reprinted with permission from Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau, copyright© 2016. Published by Ten Speed Press, an imprint of Penguin Random House.


Serving: 1

  • 1 1/2 ounces Aperol
  • 1/4 ounce fresh lemon juice
  • 1/2 ounce dry vermouth, preferably Dolin
  • 1/2 ounce honey syrup (see Editor’s Note)
  • 1/4 ounce Gran Classico Bitter amaro
  • 1 teaspoon fresh orange juice
  • 1 egg white
  • 2 1/2 ounces sparkling wine

Garnish: orange twist

  1. Add the Aperol, lemon juice, vermouth, syrup, Gran Classico, orange juice, and egg white to a cocktail shaker.
  2. Shake without ice, and then add ice and shake very hard for 20 seconds.
  3. Strain into a Collins glass over a very small amount of ice.
  4. Slowly top with the sparkling wine and add the garnish.
Editor's Note

Honey Syrup:
1 cup honey
½ cup water

Combine the honey and water in a saucepan over very low heat. Stir until the honey is dissolved. Remove from the heat and let sit for at least 30 minutes. Bottle and store in the refrigerator for up to one month.

Tagged: Aperol, spritz