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Burst Your Bubbles

On a warm day, there’s something wonderfully refreshing about a bubbly spritz. New twists on this favourite drink have gone viral on social media. Make your own trend-forward versions with easy, affordable swaps.


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Cantina Spritz

Alternative spritzes served right in the bottle, like this one, have been trending and it’s easy to understand why. Whether they’re made from beer, ready-to-drink cocktails or canned wine, these laid-back concoctions are perfectly refreshing, easy to make, lower in alcohol and budget-friendly. It’s finally possible to have it all. 






The Locavore Spritz

If adding a splash of vino to a tart lemon cocktail is wrong, we don’t want to be right! Neither do the many superfans of the New York Sour, the classic drink that first introduced the much-loved red-wine float to the world of sour cocktails. It’s a technique bartenders love playing around with, since it adds a nice hit of fruit and a layer of gorgeous colour to any libation, and works perfectly in this version.

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Sangria for Two

Summer hangs and pitchers of Sangria may be the very best way to enjoy a sunny afternoon, but we mustn’t let perfect be the enemy of pretty darned great. If just two people (not a pitcher-worthy group) feel like a glass of Spain’s fruity wine punch, it’s easy to make a couple of servings of spritzy white Sangria, thanks to canned sparkling wine.


Spritz Tips and Fun Facts

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Spritz in a Bottle

Ever since a genius bartender in Baltimore, Reed Cahill, added Aperol and lemon juice to a bottle of Miller High Life the alternative spritz craze really caught on. He  named his beery twist on the Aperol Spritz the Spagett, after a recurring character on the sketch comedy series The Tim and Eric Awesome Show. It’s often spelled Spaghett these days, but, since it’s such a super-chill and casual drink, spell it how you want—no big deal.

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A Splash of History

You might expect the New York Sour to have been invented in the Big Apple, but, in fact, the drink got its start in Chicago, circa 1880, when it was known as a Continental Sour. This enduring drink is thought to have been renamed after it became a hit in Manhattan.

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The Big Chill

Whether you’re using beer, canned wine or ready-to-drink cocktails to spritz up a drink, it’s important to chill the ingredients well before mixing. Pop the cans in the fridge 5 hours before and “finish” them with 10 minutes in the freezer for best results.


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