Summer Spritz Season Has Arrived
When the sun makes even the slightest effort, we know what to do:
Ice in the glass.
Bubbles at the ready.
Something bright, bitter, fruity, floral, or refreshing in the middle.
The Spritz.
It's the ultimate low-effort, high-reward summer serve: easy to make, easy to love, and flexible enough to suit everything from garden lounging to last-minute barbecues and pretending your patio is the Amalfi Coast.
This summer, we’re celebrating the spritz in all its fizzy, sunshine-friendly glory. From classic Italian aperitivo bottles to gin-led refreshers, elderflower charmers, vermouth wonders, and all the sparkling bits that bring them to life, Master of Malt has everything you need to build a better summer glass.
Just add ice, garnish generously, and try not to look too pleased with yourself.
The Amante Spritz
Like the idea of an Aperol Spritz, but want a little more going on under the bonnet?
Amante 1530
Amante 1530 is a modern Italian aperitivo amaro from Tuscany’s Il Palagio estate, made with Italian citrus, ginger, honeysuckle, and herbs. It sits in that very useful space between sweet, bitter, floral, and fresh, which means it doesn’t turn cocktails into a sugar puddle.
You get candied orange, grapefruit peel, a little ginger warmth, soft blossom, and herbal bitterness. It has the sunset-orange glow of a classic aperitivo, but without tasting like someone melted down a bag of sweets and called it la dolce vita.
Serve it with sparkling wine and soda, lengthen it with tonic, pour it over ice, or use it in lighter bitter cocktails.
Amante Spritz
The classic 3:2:1 ratio finds a new champion. Where Aperol can lean syrupy, Amante 1530 stays crisp: the bitter orange is brighter, the herbal layer more present, and the carbonation has room to lift. Prosecco for fizz, soda for length, orange slice for aromatic continuity. The Italian classic, refined.
It’s bright, bittersweet, and made for aperitivo hour. Which, for legal reasons, does not have to last only an hour.
How to make
Full Ingredients
Buy the bottles
Method
1. Fill a large wine glass with ice and add the Amante 1530.
2. Top with prosecco, then soda water.
3. Gently stir and garnish with a lemon slice.
Recipes that are No fuss
Just two or three ingredients make these cocktails as simple as they are sensational. Ideal for the budding home bartender.
Sipsmith Seasonal Spritz
How to Make
Sipsmith London Dry Gin
Plain soda is a deceptively tough mixer, it gives the gin nowhere to hide. Sipsmith holds up beautifully. The juniper and coriander structure stays defined, the citrus notes lift on the carbonation, and the seasonal garnish gets to do the aromatic talking rather than fighting for attention. A spritz built on the gin, not the bubbles.
St Germain Spritz
How to Make
St. Germain Elderflower Liqueur
This is the serve St-Germain was built for. The elderflower liqueur's pear-and-honey notes round out the dry edges of sparkling wine and soda, while the lemon twist keeps the floral side honest. Equal-parts wine and soda is the trick, too much of either and the elderflower either drowns or dominates. Get the ratios right and it's effortless.
Italicus Spritz
How to Make
Italicus Rosolio di Bergamotto
Prosecco brings the fizz and the backbone; Italicus brings everything else. The bergamot rides on top of the bubbles, the florals fill out the middle, and the olives — the genuinely unexpected move, pull the whole thing savoury rather than sweet. The result is a spritz that earns its place before dinner rather than alongside dessert. Aperitivo done properly.
Lillet Spritz Blanc
How to Make
Lillet Blanc
Light, lifted, citrus-led, but with the French elegance Lillet always brings. The soda provides the dryness, and the orange slice mirrors the candied-peel notes already in the Lillet. Floral, gently bitter, properly low-ABV. The spritz for when a spritz shouldn't dominate dinner.
Amante Spritz
How to Make
Amante
1530
The classic 3:2:1 ratio finds a new champion. Where Aperol can lean syrupy, Amante 1530 stays crisp: the bitter orange is brighter, the herbal layer more present, and the carbonation has room to lift. Prosecco for fizz, soda for length, orange slice for aromatic continuity. The Italian classic, refined.
More Spritz Ingredients to Discover
You may not have guessed it, but these are great additions to any spritz!
Sipsmith Sloe Gin
Most sloe gins are stuck on the back of a Christmas drinks trolley. Sipsmith's isn't. It's tart, fruit-led, and structured by London Dry rather than buried under sugar.
Which means it absolutely works in a spritz: 50ml over ice, 100ml prosecco, a generous twist of lemon peel. Pink, dry, dangerously easy. The case for not putting it away after Bonfire Night.
Toki Blended Japanese Whisky
Whisky in a spritz? Easier than you'd think, and Toki was practically built for it. Suntory's blend is light, citrus-forward, and absolutely at home in a long sparkling serve.
50ml Toki, 100ml soda, a wide ribbon of lemon peel, plenty of ice. The Japanese highball scaled up to spritz proportions: lighter than you'd expect, considerably more drinkable than you'd predict.
Roku Noryo Tea Gin
A summer special leaning on the sencha and gyokuro tea botanicals already in classic Roku. Bright, herbaceous, properly tea-led, and made for hot weather, given "noryo" loosely translates as "evening cool".
50ml Roku Noryo, 150ml tonic, an orange slice or a sprig of thyme. The most refreshing gin spritz you'll pour this summer, and one of the more interesting
Check out more here
Spritz-ready spirits are in short supply. Browse a wide range here.
