Aperol Spritz has been the reigning summer cocktail for as long as we can remember. As soon as the sun’s out and alfresco dining is officially a go, you’re guaranteed to see tables filled with the deliciously bright orange Italian punch.
However, it looks like the rules are changing for summer 2019 as a brand new tipple is here to overthrow our beloved Aperol. Introducing: the French Spritz.
Yes, we know. The sophisticated name itself already has us sold, but just wait until you hear what the fashionable new drink is made with.
Like a traditional Aperol Spritz, the ingredients are versatile, meaning everyone can add their own twist to it. That being said, the key components you will need are elderflower-flavoured St Germain, champagne or another dry sparkling wine, sparkling water and of course, the all-important garnish, which in this case is a lemon twist.
Author of Drink French Fluently, Camille Vidal, broke down her favoured method for achieving the perfect French Spritz for Stylist, saying: ‘You can spritz your drink with dry white wine, rosé, or any variant of sparkling wine to match the mood, season or food choice.’
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L'apéro. The French apéritif hour. Work is over. Dinner is cooking. Everything else has stopped. It's time to sit with friends over small plates and spritzy drinks. To enjoy good conversation as the shadows lengthen and the sun starts to set. In a nod to this easygoing evening social time, my submission to @punch_drink and @stgermaindrinks #SpritzFrench #contest comes with an optional food component provided by Chef Brian Arnoff of @kitchensinkny and @meyersoldedutchbeacon. First, here's my take on the archetypical #FrenchSpritz: APÉRO SPRITZ INGREDIENTS: 3 dashes @scrappysbitters Chocolate .75 oz @suzeofficial .75 oz St Germain .75 oz @pierreferrandpf Pineau des Charentes 1.5 oz @vermouthdolin Blanc 4 oz Cave de Lugny, Crémant de Bourgogne, Blanc de Blancs GARNISH: Thyme sprig and grapefruit slice GLASS: Crate & Barrel Calla White Wine glass, chilled METHOD: Add all ingredients, except crémant, to a shaker tin. Slowly pour crémant into glass by eye (or using a digital scale, if you're fancy). Gently add five Kold Draft cubes, or equivalent, taking care not to agitate the wine too much. (Save those bubbles!) Quickly whip-shake other ingredients with a small amount of pebble or crushed ice. Double strain gently into glass. Garnish, and enjoy with friends. APÉRO TOAST TRIO By Chef Brian Arnoff The optional toast trio pairs with and plays off of the flavors of the cocktail. The three toasts, served on baguette, are as follows: # 1: Savory apple and caramelized onion jam with thyme and Parmesan cheese. # 2: Roasted turnips with melted taliggio. # 3: Lump blue crab with grapefruit and tarragon. Thank you to photographer @meghanspiro, as well as models @lammergeier_lo and @marcuswestin for a great shoot! #drinkpunch #spritzfrenchfluently #stgermaindrinks #spritz
She adds: ‘It’s preferable to revamp garnishes with the season. Use whatever you might find at the farmers’ market to dress up a batch of spritzes’ – although in our case, the local supermarket might be a lot easier to pop to.
One cocktail enthusiast on Instagram has even demonstrated a step-by-tep guide on how to make your own French Spritz at home, writing in a post: ‘Add all ingredients, except crémant [or champagne or wine], to a shaker tin. Slowly pour crémant into glass by eye (or using a digital scale, if you’re fancy).
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spritz de provence: 3/4oz #stgermain, 1oz #herbsdeprovence infused #dolinblanc*, 1/4oz clarified lemon, 1bsp #yellowchartreuse; build over clean, clear ice in a collins glass, top with club soda (2.75oz) and two dashes of #dashfire lavender bitters, garnish with lemon and thyme 🇫🇷🇫🇷🇫🇷 #cocktail_monday #cocktails #cocktailian @punch_drink #imbibe #imbibegram @thirsty #vivelafrance #spritzfrench #frenchspritz #contest #spritz #spritzcocktail #takinitoutside . . . *infuse 2 tablespoons herb de provence into 750ml of dolin blanc. agitate and then let rest for 24 hours; strain and rebottle
They say to add ice cubes, taking care not to agitate the wine too much (‘Save those bubbles!’) and to quickly whip-shake other ingredients with a small amount of pebble or crushed ice.
‘Double strain gently into glass. Garnish, and enjoy with friends.’
We might just give it a go!