A spritz is my only summer drink of choice

A weekly dispatch from Bon Appétit's editor in chief.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( [bon appetit](  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  [Gochujang Pork Shoulder Steaks]  Can I Spritz It? Yes, You Can If you’re wondering what I’ll be drinking this July 4th, the answer is anything with the word [spritz]( in it. Now, what that means, exactly, depends on who you ask. Everyone at BA seems to have an opinion. Fancy-pants cocktail boys like Andrew Knowlton and Alex Delany will lecture you about how a “true” spritz is a combo of Prosecco and an aperitivo (such as Aperol or Campari), on ice, topped with club soda and garnished with anything from a lemon or orange twist to green olives. Molly Baz kind of concurs, riding hard year-round for her [Fall Spritz](, which subs dry, Spanish-style cider for the Prosecco. Alex Beggs, always one to stir the pot (or at least a drink) lobbies for the intriguing mix of [Cynar](, grapefruit soda, and Prosecco.  [Cutting Steak](  I’m less discriminating and far less creative. When it is above 75 degrees and there is a body of water within a Nerf football’s throw, I will drink pretty much anything as long as there is enough ice and fizz—and it’s not too strong. [Beer on ice](? All. Summer. Long. The much maligned, then defended, [Aperol spritz](? Yes and no. I don’t need the standard day-glo orange concoction, which is basically an adult Shirley Temple. These days, if I’m at a nice restaurant—or an outdoor wedding in August—I’ll ask for prosecco on ice with just a smidge of Aperol, enough to give the bubbly wine a blush. It’s a pesky order, which might elicit an eye roll from your bartender, but give it a shot.  [Cutting Steak](  But mostly, because it’s summer and I’m lazy (as one should be this time of year), my go-to drink is a rosé spritz. And I don’t mean [some highfalutin version]( that you’ll find in Bon Appétit. I mean rosé on ice with a splash of crisp club soda, preferably from one of those little glass bottles. Less sweet than a glass of rosé, colder than a glass of rosé (key, if you’re in the sun) and not at all stiff. In other words, ideal for day drinking. And if said spritz is in a Solo cup and I’m in a pool or on a boat, well, even better. Happy Fourth, everyone. [Get the recipe:]( [Aperol Spritz]( [Cheers,]( Adam Rapoport Editor in chief What do you think of the BA newsletter? Send us your thoughts at staff.bonappetit@gmail.com. GET THE MAGAZINE [bon appetit]( [SUBSCRIBE]( Follow Us [Facebook]( [Twitter]( [Instagram]( [Pinterest]( This e-mail was sent to you by Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, bonappetit@newsletters.bonappetit.com, to your address book. View our [Privacy Policy]( | [Unsubscribe]( Copyright © Condé Nast 2019. One World Trade Center, New York, NY 10007. All rights reserved.