With these seasonal recipes, the Spritz makes a strong case for year-round sipping.

Who else is on the hunt for an endless summer? Forever chasing heat, leaving dark clouds and dreary days behind, yearning for brighter days. It’s an Australian rite of passage – packing up as soon as footy season starts getting good and migrating north, the further the better. It’s all about sun, surf and, increasingly, the Spritz.

But sometimes life gets in the way. Our jobs insist we’ve taken all our leave (four weeks isn’t nearly enough), occasionally North Melbourne are in the top eight (very occasionally), and the cost of living is an unfortunate reality. What then? Do we wallow in winter?

Your trusty bartender may not be able to help with the sun or the surf, but I can bring you a winter-inspired Spritz. Three, in fact. And they can all be done without breaking the budget, so you can build up those holiday savings. But first, let’s look at a few fundamentals about the Spritz.

Rule 1: A Spritz should be bitter

The Spritz is the ultimate aperitivo drink – that magical time between lunch and dinner when we get an excuse to catch up with friends over small snacks and drinks, and chat about our day (one of the many things we can thank the Italians for). Aperitivo drinks are bitter by design – they stimulate our appetites and get us ready for a large (ideally Italian) meal. When we think bitter, it’s about the likes of Campari, Aperol, Braulio, SoFi, Noot and Saint Felix Aperitivo, and any variety of vermouth.

Rule 2: A Spritz should include wine

The aperitivo movement was born in the fields of Turin, where farmers would reward their workers with small plates of produce made on their land, along with bitters and wine made by their hands. This tradition of wine being essential to a Spritz has carried on – be that sparkling wine (prosecco or Lambrusco) or still (soave or pinot grigio, perhaps).

Rule 3: A Spritz should be bubbly

‘Spritz’ has this lovely onomatopoeia that evokes bubbles. This fizz can come from our aforementioned wine pals, but they’re often supported by a dash of soda as well, which can be plain or flavoured. This inclusion of soda adds some much-needed dilution and elevates those beautiful aromatics.

Rule 4: A Spritz should be easy to make and drink – and look great

Being easy to make means no shaking here. Stick to simple recipes and ratios.

To ensure your Spritz looks great, use your best glasses (wine glasses are ideal, but use whatever you like) and put some thought into your garnish. I like to keep mine fresh and seasonal, taking cues from the drink with a complementary herb or spice.

But the most important rule here is that your Spritz must be easy to drink. In addition, it must be tasty, but be conscious of the amount of alcohol per serve to get that dilution factor just right and create the ultimate ‘pre’ drink.

Spritz recipe 1: Sunday Roast

Case of the Sunday scaries? Nothing will cure that faster than focusing all your energy into a roast (and this Spritz).

The bitter: One vermouth I always have in the fridge that I use in cooking as much as I do in drinks is Dolin Red. It’s not too bitter, not too sweet, delicious over ice or with tonic – or in anything. Stewed fruits and Sunday roast herbs are its calling cards, which makes it perfect for a winter Spritz.

The wine: When choosing a wine to complement Dolin Red, I’ll opt for something with a bit of structure that’s not too sweet so it has a similar flavour profile and can complement rather than contrast. I love working with dry sparkling Lambrusco (especially in the cooler months), and Lambrusco Salamino works great here.

The bubbles: Let’s pair this with something to lift those heavier flavours in here – Fever Tree Pink Grapefruit has a lovely sherbet note, which hits the mark.

The garnish: Finally, some seasonal produce to make this Spritz look as good as it tastes – a nice slice of grapefruit and orange peel.

The final recipe

Build all ingredients over fresh cubed ice in your favourite wine glass, and garnish with a grapefruit slice and orange peel.

= $4.49 per Spritz

Spritz recipe 2: I’ve Got Plans

Been invited out for work drinks for the 175th Friday in a row? It’s okay to give it a miss – you’ve got plans (to make this Spritz).

The bitter: Whenever I want to feel a little fancy, whether I’m out or at home, I’ll opt for Campari. The hero of the Negroni, it’s an iconic style and unmistakably Milanese. The flavour profile is bitter orange, baking spice and chinotto (among many others).

The wine: When choosing a wine to complement Campari, consider one that supports, rather than crowds. Something with a little bit of fruit, like a dry rosé, full of berries and a hit of acid. Yering Station is my go-to.

The bubbles: Instead of using plain soda water, let’s lean into Campari’s layered orange notes with Capi Blood Orange soda.

The garnish: We are just getting into blood-orange season (my top-three citrus), so a slice of that for flavour and visual pop, and a sprig of lemon thyme to support the aromatics bring this home.

The final recipe

Build all ingredients over fresh cubed ice in your favourite wine glass, and garnish with a blood orange wheel and sprig of lemon thyme.

= $4.41 per Spritz

Spritz recipe 3: Winter in Venice

Outside temp plummeting, but you still want to get Spritzy? This hot twist on the classic Aperol Spritz is the answer to all your woes.

The bitter: Aperol is a summer staple in my house, but it’s just as handy during the cooler months to add some sugar and spice to any cocktail in need. The profile leans light and sweet, with notes of orange and rhubarb.

The wine: We’re taking cues from the classic Aperol Spritz so let’s stay in safe territory with prosecco – a dry example with notes of apples and pears will be perfect here. De Bortoli from the King Valley is perfect.

The bubbles: This Spritz will be served hot, so let’s keep the flavours warm and rich. I love stewed pears, and Strangelove Pear makes a lot of sense.

The garnish: A slice of bosc pear and sprig of sage to bring out those orchard fruits.

The final recipe

Add Aperol, prosecco, and pear soda to saucepan over medium-low heat, and bring to a simmer. Carefully pour it into a heatproof mug and garnish with the pear slice and sage.

= $4.94 per Spritz