A decade ago, the Aperol Spritz was a novel drink for Americans—the instant gratification of la dolce vita. But now, deep into our spritz era, the Aperol Spritz has become rote. So every year, as a sign of changing seasons (and to ring in National Spritz Day), we are required to name some new “spritz of the summer.” This declaration happens every May, when various predictions are made for what people will be drinking generally (canned cocktails, mixed refreshers, etc.). In their midst, inevitably, a new take on the spritz appears. 

The Hugo Spritz was the Drink of Summer 2023. That cocktail, some ratio of St-Germain, Prosecco, and mint—which is actually lovely—suddenly cropped up everywhere, landing itself coverage on every food publication and on the menus of most bars with a backyard. So much so that it’s made its return for a second year. 

Halfway through the current season, our drink of the summer has yet to be decided. There were murmurs that something called a Batanga might claim the elusive title this year, although I have yet to see the drink actually materialize at any of the places I’ve gone for cocktails of late. But what will be the spritz of this summer still remains largely undecided.

The New York Times, which is always quick to publish a recipe for some cocktail that is equal parts sparkling and bitter at the first sign of warmer weather, shot their shot on the spritz of the summer: Lambrusco Spritz. It hasn’t caught on, probably because Lambrusco alone is wonderful this time of year. And also because what people are actually drinking is Aperol mixed with Prosecco, as is the case every year. Sometimes I think that if New York suddenly went dark on a June evening, the streets would be illuminated by the orangey fluorescence of Aperol Spritzes being had on every sidewalk in the city. An Aperol Spritz is easy. It has a sweetness and a nostalgia that we tend to crave in summer.

And yet, isn’t it time we retire Aperol? (I'm not the only one who thinks so.) Because what I really want this time of year is something more sophisticated, more restrained, and which doesn’t taste like the summer I graduated from college. What I want instead is a spritz made with Cynar.

Cynar, like Aperol, is an Italian amaro that mixes well with both Prosecco and gin. It has a slightly higher ABV, at 16.5 percent—which makes it uniquely delicious on its own as an after dinner digestif—and a slight bitterness minus the syrupy sweetness of Aperol. Cynar gets its flavor from macerated artichokes and 12 other botanicals—that are kept secret—which give the spirit a complexity and an earthiness which other spritz-able Italian amari lack. In a spritz, the dark brown liqueur takes on a Coca-Cola-like color and a smooth herbaceousness that is absolutely delicious. Garnished with a slice of citrus or briny olives (or both), it’s easy to make, easy to sip, and—like all spritzes—best consumed while in the shade of a swooping patio umbrella. 

Maybe the Cynar Spritz isn’t the drink of the summer. But it is the drink I return to year after year. It should just be your go-to spritz as well.

Cynar Spritz

Ingredients

• 3 oz. Cynar
• 3 oz. Prosecco or sparkling white wine
• ½ oz. dry vermouth
• Soda water
• Lemon slice or green olives

Method

Add Cynar, sparkling wine, and vermouth to an ice-filled glass. Top with soda water and gently stir. Garnish with citrus, olives, or both.