3 quick & easy SPRITZES to make before summer's over!

[@aaronellingsen5404]

A little easter egg is that there's a color chart in the back of the aperol label so you get your spritz dilution just right. I just happened to notice it the other day.

[@buschacha]

There’s a WHAT

[@AndDiracisHisProphet]

haha, true. but pretty useles, imho

[@ShawnHarrel]

@@buschachaAperol bottles have a picture of 3 spritzes on the back of the label, one that’s too strong, one not strong enough and one that’s just right…the color is the clue

[@marcovalentini84]

Here in Italy the label shows a ratio of 3:2 Prosecco to Aperol while when Bought a bottle in France, it showed a ratio of 1:1 🤔

[@brentaaron1312]

“This…I love. Why? Because it’s good.” Well said!

[@rajanand5873]

Lambrusco spritz has been my go to this summer 1 ½ ounces amaro, such as Averna, Montenegro, or Nonino ½ ounce fresh grapefruit juice 3 ounces dry or off dry Lambrusco 1 ounce sparkling water, to top 1 grapefruit wedge

[@that_si_chick7]

Anders! You have inspired me to make a new spritz. So here we go & enjoy to whoever makes this. I call this the Raspberry Zinger Spritz. 1oz of homemade raspberry syrup, 1.5oz of St. Germain, 6-8 fresh mint leaves. Muddle. Add 4oz of dry Prosecco, ton of pebble ice & top off with club soda, a mint sprig and a splash of fresh lemon juice. Mix to combine. Enjoy!

[@davidbolus5742]

I use orange flavored club soda for my Aperol Spritz. The extra orange touch is nice.

[@FlorianIrsigler]

In Austria, elderflower syrup is readily available in every supermarket (and it is also quite easy to make at home). I can only recommend doing your own syrup and make your Hugo with that instead of the liquor... just skip the soda and add more sparkling wine. Easy syrup recipe: take a liter of simple syrup, one lemon, 20 grams of citric acid and 10 elderflower umbels, mix them up and leave them for a few days. If you plant an elderflower bush, you will also have berries in autumn which are great for juice (I could imagine a nice bramble-like cocktail with that juice) and desserts.

[@koendecrock]

Little tip: if you can get Select, an aperitivo/amaro from Venice, where you are, try that in your spritz instead of Aperol. This is called a Venetian Spritz. Imho Select is a bit more refined and complex than Aperol, also less sweet but also a bit less bitter. It also turn the drink a really beautiful red instead of the orange of Aperol. Surprisingly, the standard garnish for this one is a large green olive, which actually gives it a nice briny touch. If you do not like it, you can use Orange of course.

[@pannarrans6278]

Not a Spritz, but one of my favorite summer Aperitifs is the Aperol Schumann‘s. Equal parts Aperol, lemon juice and orange juice, shaken and served over ice. Delicious!

[@ThomasS17]

In Austria (at least the area where I'm from), a Hugo is usually a Spritz made with equal parts white wine and sparkling water, and some elderflower syrup (which, as another commenter mentioned, is very common here).

[@marydragonz9798]

I muddled half of a cucumber slice with the mint in the Hugo Spitz. Used the other half to garnish along with the mint.

[@CoffeinCowboy]

4:47 as far as I know the actual Hugo recipe called for lemon balm or melissa which makes sense since this is a drink from the alpine region. And I do think it really benefits from the freshness of these herbs. When I'm just using mint I tend to add a little splash of lemon juice or add a zest of lemon to brighten thinks up a little.

[@markmcvicar2654]

"This... I like... Why... Because it's good! 🎉😂😅 🎉Awesome! Definitely like tge sound of that Fino Spritz. It's blazing hot here in Taipei. I'm gonna mix one up this afternoon. Cheers!

[@AndersErickson]

Just noticed Brooklinen is having a sale on bedding right now! I love my sheets z from Brooklinen! If you want to check them out, shop the sale at bit.ly/BrooklinenAnders

[@vinspad3]

Love the humor, pup, and spritzes! Great as always!

[@christinecamley]

Anders I love all 3 spritzes very much! I think the Aperol Spritz is my consistent favourite but I would be thrilled if any of these beauties were served at a friend's gathering or any gathering at all!! Delicious!! The Hugo and Fino Spritzes are fabulous!! Okay now I am debating which is my favourite again!! They may all be equal favourites! I think they are! It's hard not to go to the Fino Spritz! So good! By the way on the subject of dogs and loving ice, I had a Newf who loved ice - huge understatement! Humphrey was so smart that he figured out how to get his paw up to the automatic ice maker button on the fridge and would regularly hit it until we worked with him not to do that! Ice would be all over the kitchen floor!! But he was so adorable! I always had to laugh! Cheers! Have a terrific weekend!! 🙂

[@stonehenge313]

Very timely guys! the mic's were just fine - I know its challenging to switch up the venue. Great show, always gives me a laugh and is relaxing or .. casual .. cahjj :)

[@schonmp]

A few weeks ago, I made a Mamajuana spritz. It’s not the prettiest because mamajuana is brownish, but it is tasty. Note: mamajuana is not me misspelling marijuana. It’s a homemade potable bitters drink from the Dominican Republic made from aged rum, red wine, honey, and a whole bunch of herbs, barks, and roots that are mostly native to the island. It’s great on its own, but a little bubbly wine to sweeten and lighten it up was awesome!

[@MrMoney331]

I kept reading this as marijuana. 😂

[@jdmatos2]

Definitely going to try this!

[@cristobal71]

Thx Anders. Hugo Spritz is amazing. I discover it this summer in Italy and I really like it. But my favorite is Cynar Spritz. Love so much this amaro. Can you present it and propose us a cocktail with it ? 🤷‍♂️ Thx 😘

[@krazmokramer]

Fun video. Nice home! The Baratza coffee grinder on your counter adds loads of credibility to your persona, IMO. Great choice. Those look like tasty beverages. My favorite "spritz" is Weller Green rocks with a splash of fresh soda and a lemon twist. Suits my needs when the "feels like" temp here in central Kansas is 121.3 F. THANKS ANDERS!

[@AndersErickson]

That is way too hot. Stay cool!

[@MelHillphotos]

Yup, a good value grinder for sure! #gotthesameone

[@DirtyHairy01]

Campari makes a great spritz too!

[@user-dm1tv6nl2e]

I have wild cherries extracting in gin at present, I'm thinking I'm going to have to turn that into a spritz. Thanks for the inspiration!

[@Hot_N_Spicy]

audio is good. I myself will partake in some daydrinking tommorrow so your timing is perfect as always

[@alexanderbeck2798]

And here is the European version of the Hugo: I use Elderflower syrup (for example from d'Arbo), plus fresh lime juice. You can change the ratio to your taste - more sweetness (syrup) or more fruity punch (lime juice). Add ice and stir, the syrup is very oily and doesn't mix so easily. Then add bubbly wine (in Germany we call it Sekt), plus bubbly water. And of course the mint as you described it. And a lime wheel. This is even lower on ABV and you can drink LOTS of it. Cheers!

[@bgmac1219]

I miss the woodgrain a little but like the somewhat less formal conversation...also nice to think that you all are comfortable in filming and not sweating it out for our sake. Comfort resonates even from afar, cheers and stay thirsty family🍹

[@kimberlycrandall1095]

Educational and entertaining as always! It was fun to have the whole video done in your home, especially with the extra Freyja screen time. Love the caj vibes 💕

[@staceekersley]

Mmmm Spritzes! Enjoyed Hugo spritzes in Paris and in Italy it was the Italicus spritz. I also love doing it with either sweet vermouth or Cocchi Americano. Yum!

[@frann.8879]

Hi Anders…I love the change of scenery…your kitchen looks amazing…..and the audio was just fine!👏👏👏…I love me some “Aperol spritz”❤️❤️..your cocktails, as always, are beautifully presented!👌👌. Enjoy your weekend and STAY COOL😁😁

[@alfredanheier4779]

I think you're even funnier at home than at your bar. The little rap at the end had me cracking up. My go-to spritzers which are strictly speaking probably not spritzes are Campari Soda (with a dash of Red vermouth) and a Mint Spritzer with homemade Mint Liqueur and homemade soda water. Cheers.

[@ZedsDeadZD]

Funny that the Hugo is considered the summer drink in 2023. I remeber that in Germany at least, before Covid, Hugo was everywhere. Then it got completely overtaken by the Aperol Spritz. I was on several weddings in the last 2 years and all of them had orange as color theme xD it was ridicolous. I hope Campari Spritzes are the next big thing. Aperol is too sweet for me.

[@joshuacaulfield]

Thanks for inviting us into your kitchen. I am using the Aperol template with some passion fruit liqueur. After I tried yours of course. So the passion fruit has an unfair advantage.

[@Varraz]

I actaually just had a Limoncello Spritz with my "italian" grandma just before watching this video. We always use Tonic water instead of Soda water for a bit more bitterness and tartness. Kinda funny how the Hugo is the trendy drink this year in America, while it was the trendey drink here in Germany 5-6 years ago. I fondly remember making tons of them in my first bartending side jobs back then. How time flies^^

[@NeapolitanDynamite99]

I love the limoncello spritz, probably my favorite.

[@Varraz]

Right now it's my favorite as well, the Campari Spritz is a close second@@NeapolitanDynamite99

[@axelahrenholtz7309]

Not gonna lie, as a person with a overgrown mint garden, buying your mint is the better choice. If you plant mind, be mindful, it spreads. A lot

[@judithmorse6829]

I was in Tuscany this summer and basically spritzed my way through Italy. No regrets.

[@aarontwisted951]

You are a magician. This morning I saw an Aperol Sptriz ad and thought: 'I think I might be ready to make that'. And boom! New Anders video. Now I can learn to make one in the most fun way possible. Thank you, as always!

[@AndersErickson]

Great minds think alike. Cheers

[@conormurphy4328]

He definitely doesn’t live in your walls or anything 😅

[@billynarramore]

Spaghett recipe I discovered this summer and is wonderful on a budget. 1.5 oz of aperol .5 oz of lemon or lime juice 1-12 oz beer south as Miller high life or Coors Works great with PBR too!! I will say that lime taste’s better with Miller products and the lemon works best with Coors products. If your using PBR either is amazingly great! 🥂🥃

[@frederickheard2022]

Such a lovely version of a classic Chicago house. Thanks for having us in your kitchen!

[@JohnnyDoom]

OH! Thank you kindly. I've been looking for something bright and refreshing during these days of 'surface of the sun' temperatures.

[@Dayman.]

My favorite spritz is one that I initially got in Venice when traveling. It breaks this spritz template in all sorts of ways but it does have the same "feel" as the others. It's called a spritz bianco and is basically a white wine spritzer. Probably about 50/50 white wine and sparkling water, a lemon wheel and a single olive. While I dn't really like olives I think the slight salt the brine brings to the drink elevates it a fair bit, the lemon brightens it up and it's an all round perfect summer sipper. I also like it for fact that as it is fairly low alcohol compared to other spritz drinks you can down quite a few on a hot day without getting rascally drunk.

[@dianebright9366]

Great video! Ooooh, I think I will purchase a bottle of St. Germain just to make a Hugo!

[@gil7riviere]

hey, the audio is very good. Don'y worry. Its nice seeing you guys in another location !

[@bryangrunauer]

Summer is right around the corner here in Brazil, so this will come in veeery handy! Thanks a lot Anders :D

[@kevinashworth6256]

Looking forward to trying the Hugo and Fino Spritz. Another fave of mine is Pimm’s with Prosecco and CelRay soda - so green and complex!

[@kyrastuart1920]

I like how you coordinate your linen colors with Freya!

[@riccardobocchi3085]

Here in north Italy the Spritz is almost a religion! I am pleased also in America it is appreciated. I think the "tradizional" recipe is with equal parts of Select, prosecco and sparklong water, but Aperol is more common and i prefer to use more prosecco, just as you did in the video

[@markc1587]

Select is really really good in a spritz. If you can find it…

[@eddiejimenez3283]

Audio sounds fine. Those bars at the end were sick. I didn't know Anders could flow.

[@martinelabelle4599]

My nephew makes the spritz called Hugo. I didn't know the name before. . For family functions we make pitchers of it. Very yummy and refreshing

[@MrMoney331]

Think the sound is pretty dang good for being in new environment. Love the second camera angle and you trying to work around dog at your feet and all the gear in your kitchen!

[@sunyboy333]

A cool twist on the Aperol is to put in a grapefruit instead of an orange. It will change the taste just the tiniest bit, but it's actually a little bit better! Try it sometime.

[@chriz4king]

Same with lemon :)

[@TravellerRDS]

Spritzes are perfect drinks in summer, I am always on the lookout to invent various recipes, starting from the classic ones! Many combinations of liqueur, vermouth and sparkling wine are possible. I rarely add soda. I like using Jagermeister as the liqueur in the recipe. And I like spritzes with rose sparkling wine the best! Cheers and thank you for the nice presentation!

[@AndersErickson]

Gonna have to try one with Jagermeister. Cheers!

[@robdielemans9189]

I bought a bottle of Fisk couple of years ago for cocktail purposes. Never found 1 recipe where it could fit, so 2023 I'm going to try a Spritz.

[@dawnandalankirke7045]

Looking for all the yummies. Great content today and we live in Omaha. Right there with you with hot weather

[@Mark_Wood]

Love the new space Anders, great video as always. Hi Az!

[@artneville5994]

ANDERS, one of your best!

[@artanikus]

60ml Aperol; 120ml ginger beer; a little bit lemon juice; garnish - lemon slice

[@VanillaChai42]

I made a spritz for pesach using gin + manischewitz + a kosher moscato + just a little lime juice.

[@jschoenack]

TO THE BAR!➡️🥃

[@jschoenack]

It’s that time of year again! I am a year older and the brisket is on again. Thank you Anders and Az for all your inspiration. cheers! 🍻

[@jschoenack]

Sorry, TO THE KITCHEN!

[@davidstewart3868]

I am making the Hugo spritz this weekend. Thanks Anders!

[@ShoyyaD]

Great job, thank you! For me, Italicus sprits was the last discovery, fabulous liquor

[@thatdudebro]

my FAV bar channel. keep it up!

[@wesleytaggart9676]

Best part of this video was realizing I’ve got the same coffee gear as Anders 👏🏼

[@carbonf40]

Try it with Galliano as the liqueur. Or try it with Creme de cacao. The Cacao is more delicate in flavour, so use a nice dry champagne. Maybe Veuve Clicquot? The Galliano is stronger, so a nice Prosecco does work nicely.

[@TheFatGandalf]

I just got a bottle of Italicus. Italicus Spritz is pretty darn good.😊

[@kasperchristensen8416]

Love your videos, Anders! Really good cocktails of entertainment and education 😉 PS: Currently I'm enjoying the most simple, yet very refreshing spritzer I know: 2 parts white wine (Chardonnay, in my case) with 1 part soda water in a glass filled with ice 🥃😎

[@jurgenandrag3181]

America's test kitchens perfect Thanksgiving cocktail, that compliments a traditional turkey meal, was an almost spritz. 1 ounce Elderflower liqueur 0.5 ounce sweet vermouth 0.5 ounce aperol added to presecco. No water or ice as it is a winter cocktail, but it should work as a spritz.

[@splitnine]

Had a barrel aged Malört spritz the other day - really nice!

[@ThePhilTorretto]

I love an aperol spritz. My adulterated more orange-y spec: 0.25 oz Cointreau 2 oz Aperol 4 oz dry sparkling wine Orange wheel My friend says it’s the best aperol spritz she’s had. 😉

[@adamodaristotile7744]

Loving a Cappelletti Spritz right now. Slightly more bitter than Aperol, but not as much as Campari. Just a lovely balance.

[@StevetheBartender_]

Kitchen Series! Although you have a much nicer kitchen than me 😂😂

[@ManInArea]

I had 3 Aperol spritzes the first time I tried it because it was so tasty. I’m looking forward to trying the variations and I’ll try to restrain myself from having 6. Thank you!

[@elisaangus6445]

Love this one! Thanks man!

[@kncle]

To the kitchen! 🚰

[@jsnyder4018]

Spritzes for the weekend!🎉

[@user-dm1tv6nl2e]

Already excited for this, I love a good spritz. Bring on the refreshing!

[@mattiamontagner3213]

Your Spritz looks better than many others I see everyday here in Italy, Good Job! Some bars here use to put an Olive in the aperol spritz, if you like cocktails olive it’s a very nice touch. Also, as I know you’re in love with Campari, try to make a Campari spritz, very popular here in Italy. Favourite of mine is a mix of Campari (1oz) and aperol (1oz), absolutely outstanding, you get the brightness of the orange and the bitterness from Campari. Sooo good. Happy Summer’s end to everyone and always remember that Spritzes are NOT cocktails and they are mente to be drink before dinner. Cheers 🥂

[@fishiste7778]

St Germain Spritz works wonderfully with cucumber instead of mint Other ideas that work well with our guests : Italicus Spritz, Limoncello Spritz. Still working on a solid version with Mandarine Napoleon but we are not there yet.

[@jameshageman6244]

Thank you, Anders. Made my day!

[@jessicalawson1417]

Loved the music man at the end

[@julen2380]

You can just make them in the kitchen, no need for fancy bar tools, he says, and brings out a bar mat, a jigger, a muddler, a bar spoon, ice tongs. ;) Also very interesting: in Germany the hugo spritz was the drink of the summer a few years ago, this summer the Sarti Spritz is taking over.

[@Onyxaxe]

I like the new mics. Grabs my attention better and I can hear every word. Always multi tasking lol.

[@guyrich6467]

I bought some sheets! Thanks as always

[@distlledbrewedreviewed]

Great day for these drinks. Help fight that heat.

[@that_si_chick7]

The fino spritz, minus the sherry, is something I made a couple of weeks ago lol I used a 1.5oz of maraschino with the prosecco & topped with topo chico! I’m going to have to use the sherry next time! Thanks always for all you share, Anders!

[@Nicky68Y]

WOW!!! 40K views in ONE DAY. Niiiiice!!! Great job Anders!!

[@afb9999]

I do it with Ramazzotti rosato and its great

[@erikf826]

Love your videos as always Anders. Not sure which one I'll make but currently I don't have enough at home to make any of the ones you did. I'll keep an eye out in the comments for other spritzes!

[@numanuma20]

You should use a grand reserva cava next time with the fino spritz to make Spanish themed.

[@Wborogoal478]

I like the st germain spritz. Rosemary and lemon instead of mint and lime. Both great summer drinks though

[@idaslapter5987]

I had my first Aperol Spritz in Lugano Switzerland. Lovely memories. I like to make mine with a super dry bubbly wine though instead of prosecco. Its a million degrees here in AZ, so perfect spritz weather!

[@AndersErickson]

Stay cool out there!

[@nelomalkevain4129]

I've driked more Spritz than any other cocktails since Aperol and Hugo are the most popular drinks here in Italy alongside Negroni and man lemme tell you there's a good reason for it, tho I never tried the Fino one defenetley going to fix that.

[@brnpasquini]

Yesterday was 31°C in São Paulo - Brazil in the middle of our winter. Lets make some spritzes to cool down this inferno

[@lesabotage]

Ha! "This, I love... because it's good!" I'll use this statement whenever I need to sell an idea or something. BTW, in Italy Aperol sprtiz pairs with lemon and Campari or Cynar spritz pair with orange to balance the sweet/citrus/bitterness.

[@sid5537]

I had an awesome Passion fruit Aperol with Gin. Don't remember the name of that cocktail, it was in an Italian restaurant in Monte Carlo

[@Ganondward]

What a coincidence. I was already thinking of making limoncello spritzes for the preseason game tomorrow after watching the Kevin Kos vid today.

[@lollygee172]

I make some with my homemade grapefruit liqueur. 😊 but i love Aperol spritz and will definitely try the others!❤

[@markc1587]

Thanks Anders! Gonna definitely try the Fino spritz. In the recipe above you got the ml wrong, though (it’s right in the video) 1/2 oz is 15ml not 7.5… I really love the Select Bitter for spritzes. It’s more bitter than Aperol and fruitier than Campari. Another one that’s even harder to find but also delicious is Etna Bitter…

[@MIG106]

My personal favorite is a Campari Spritz. (1) I just love Campari, but (2) I find that it's more appropriately balanced for my taste vs. the similar Aperol version (which I find too sweet).

[@user-dm1tv6nl2e]

I haven't matured to campari yet, going so far as to sub aperol for Campari in cocktails (ex: Bicicletta using aperil is pretty tasty to me)

[@Vares65]

I'm convinced that people who say the love Campari and just pulling a gag on the rest of us so they can see the look on our face when we take a sip.

[@Edinburgh74]

yeah agree the 3:2 wine to aperol is just a tad too sweet for me these days so I tend to make it 2:1. I do love the bitterness of a Campari spritz

[@ExilschwabeOche]

I`m eager to try a spritz I just recently heard of: Limoncello Spritz!

[@omgponies111]

I will try to make a Hugo Spritz with Elderflower akvavit.

[@jakerouse2328]

New digs?!? Oh and it sounds great. As always.

[@shannaerickson6148]

I've been looking for a good hugo recipe, and this is it. Thank you! Also, after a couple of them I got creative and added 1/4 oz of creme de violette, and I think it works! I'd be honored if you'd try it and let me know what you think.