
The State of the Spritz
Checking in on the bitter, bubbly Italian icon.
- story: Punch Staff
- photo: Dylan + Jeni
Checking in on the bitter, bubbly Italian icon.
Where do the drinking traditions of France and Italy converge and diverge? David Lebovitz and Brad Thomas Parsons talk amer and amaro, apéro and aperitivo.
Ten bartenders share their lightly bitter, low-ABV takes on the style made with L’Aperitivo Nonino Botanical Drink.
Lauren Corriveau’s modern spritz calls on L’Aperitivo Nonino and fino sherry.
Max Green’s refined L’Aperitivo Nonino and green tea-infused highball.
Abigail Gullo’s Armagnac-based cocktail gets a lift from sparkling wine and bright L’Aperitivo Nonino.
Valentino Longo’s tropical highball features spiced banana syrup, coffee and a backbone of bright L’Aperitivo Nonino.
Kristina Magro channels the changing seasons in her spiced, tequila sour.
Julia Momose updates the aperitivo template with barley shochu and L’Aperitivo Nonino.
Dan Sabo’s whiskey highball is kicked up with chamomile–pink peppercorn syrup.