Just a Spritz: 57 Simple Sparkling Sips with Low to No Alcohol

(Hardback)

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Inspired by the worlds embrace of Italys ever-popular bubbly and refreshing Aperol spritz,Just a Spritzis an expansive collection of 50 easy, low- or no-alcohol fizzy, flavourful cocktails perfect for imbibing any time of year.

Step aside, ros. A more refreshing drink is here, in a bubbling array of colours and flavours. The iconic Italian export, the Aperol spritz, with its classic (and simple) makeup of fizzy prosecco, sparkling water, and a splash of the bittersweet, citrus-flavoured liqueur, is just the beginning. InJust a Spritz, author Danielle Centoni shares an inspired world of spritz variations. Add in sweet liqueurs and bitter amari, fresh juices, flavoured kombuchas, and drinking vinegars to update the sparkling spritz. A spritz is quick to assemble and does not require a stocked pantry its beauty is in its simplicity. Here there are more than 50 recipes (and numerous variations) organised by flavour profile and theme, including the Raspberry Beret, the Margarita Spritz, and the Cucumberbatch, as well as nonalcoholic spritz drinks. For a spritz newbie, a classic Negroni Sbagliato may be just the thing, whereas the social media savant may find the fruity-floral, scarlet-purple, picture-perfect Lady Lavender calling their name. Whatever the craving from a sweet peach and honeyed spritz to a slightly bitter and citrusy Cappelletti Shandy theres a recipe to satisfy every thirst, along with colourful photos to inspire.

Reviews

If youre a recent convert to the spritz revival that has overtaken the world but arent sure which fizzy goblet is for you, Centoni has the answer. This beautifully photographed book offers light-bodied drinks for every palate and occasion.
Robert Simonson, cocktail writer for the New York Times and author of The Old-Fashioned, 3-Ingredient Cocktails, and A Proper Drink

This is a wonderful book of innovative and delicious recipes. Centonis unique touch comes through in each fabulous element of these marvelous, low- or no-alcohol aperitifs, from ingredients to garnishes.
Nick Mautone, author of Summer Cocktails

If youre a recent convert to the spritz revival that has overtaken the world but arent sure which fizzy goblet is for you, Centoni has the answer. This beautifully photographed book offers light-bodied drinks for every palate and occasion.
Robert Simonson, cocktail writer for the New York Times and author of The Old-Fashioned, 3-Ingredient Cocktails, and A Proper Drink

This is a wonderful book of innovative and delicious recipes. Centonis unique touch comes through in each fabulous element of these marvelous, low- or no-alcohol aperitifs, from ingredients to garnishes.
Nick Mautone, author of Summer Cocktails

The most refreshing, laid-back, intrinsically forgiving, and nearly effortless low-alcohol drink in the cocktail kingdom gets an exuberant celebration in this collection from James Beard Awardwinning food writer Centoni (Portland Cooks). A pre-dinner aperitivo thats transcended Italian borders, spritzes, Centoni writes, offer a refreshingly fizzy lift free of regrets the next morning and a liquor stores worth of bottles. Following a fascinating jaunt through the history of the bubbly beverage (which was created in the 1800s by Austrian soldiers stationed in Italy to stomach the local wine), she shows readers how to attain spritz perfection via bubbly prose and a mouthwatering array of sparkling no- or low-alcohol concotions, grouped by flavor profile (fruity, flowery, bitter). While innovative creations aboundthe lavender-peach infused Sun Day is not to be missedclassics get their due in a spritzified negroni that swaps out gin for prosecco and a white wine spritz that modernizes the throwback 1980s sipper by going heavy on the aromatics. To get in a different spirit, tempting holiday drinks include a caramel apple spritz, and a wintry sipper gussied up with fig jam. Throughout, Centoni treats readers to a number of handy tips for elevating their offerings with a tasty array of garnishes, syrups, and shrubs. The result deliciously proves that a little goes a long way.
Publishers Weekly

If youre a recent convert to the spritz revival that has overtaken the world but arent sure which fizzy goblet is for you, Centoni has the answer. This beautifully photographed book offers light-bodied drinks for every palate and occasion.
Robert Simonson, cocktail writer for the New York Times and author of The Old-Fashioned, 3-Ingredient Cocktails, and A Proper Drink

This is a wonderful book of innovative and delicious recipes. Centonis unique touch comes through in each fabulous element of these marvelous, low- or no-alcohol aperitifs, from ingredients to garnishes.
Nick Mautone, author of Summer Cocktails

James Beard Awardwinner Centoni looks to give the spritz pride of place in readers home bars with this fun, comprehensive, approachable drinks guide. She introduces basic spritz ingredients and easy-to-make simple syrups and shrubs and then sets up home mixologists to create their own spritz. Recipes are grouped by flavor (floral, fruit, bitter), so it is easy to select the right cocktail for a given taste, season, or ingredient. There is no need to spend a fortune at the liquor store, because the basics of the spritz remain the same and leave plenty of room for experimentation. The spritz isnt just for summer eitherit delivers a wealth of flavors that make it a good year-round cocktail; and as a naturally low-alcohol drink, the spritz is a popular option for entertaining and day-time affairsmove over, punch bowl! Making this guide even more versatile, many of its recipes include non-alcoholic substitutions (fitting current trends in N/A spirits and dry Januaries). VERDICT With summer around the corner, Centoni has written the perfect cocktail guide for warm-weather entertaining and enjoying afternoon drinks.
Library Journal

The most refreshing, laid-back, intrinsically forgiving, and nearly effortless low-alcohol drink in the cocktail kingdom gets an exuberant celebration in this collection from James Beard Awardwinning food writer Centoni (Portland Cooks). A pre-dinner aperitivo thats transcended Italian borders, spritzes, Centoni writes, offer a refreshingly fizzy lift free of regrets the next morning and a liquor stores worth of bottles. Following a fascinating jaunt through the history of the bubbly beverage (which was created in the 1800s by Austrian soldiers stationed in Italy to stomach the local wine), she shows readers how to attain spritz perfection via bubbly prose and a mouthwatering array of sparkling no- or low-alcohol concotions, grouped by flavor profile (fruity, flowery, bitter). While innovative creations aboundthe lavender-peach infused Sun Day is not to be missedclassics get their due in a spritzified negroni that swaps out gin for prosecco and a white wine spritz that modernizes the throwback 1980s sipper by going heavy on the aromatics. To get in a different spirit, tempting holiday drinks include a caramel apple spritz, and a wintry sipper gussied up with fig jam. Throughout, Centoni treats readers to a number of handy tips for elevating their offerings with a tasty array of garnishes, syrups, and shrubs. The result deliciously proves that a little goes a long way.
Publishers Weekly

Author Bio

Danielle Centoni is a James Beard Awardwinning food writer and cookbook author based in Portland, Oregon. In her two-decade career, she has worked as a staff editor and writer for the Oakland Tribune, the Oregonian, Imbibemagazine,Mixmagazine, and Eater Portland. She is the author of several books, includingPortland CooksandFried Rice, and has contributed to many others. You can find her work in a wide range of publications and media, includingBetter Homes & Gardens,EatingWell, and The Kitchn.