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Even though August is the beginning of the end of summer, we’re still reaching for refreshing spritzes and frozen cocktails to beat the heat. Whether you’re hosting a backyard barbecue and want to make a Dirty Martini Spritz to bring Martini lovers into the fold, or simply want to take it easy with a three-ingredient Ginger-Lemon Tonic, these are the month’s most popular cocktail recipes to end the season in style.
Hugo Spritz
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen
The so-called spritz of the summer, the Hugo Spritz was first made by bartender Roland Gruber in the Northern Italian town of Naturno, near the Austrian border.
The extra bubbles from the combined Prosecco and sparkling water enhance the floral aspects of this spritz.
Bicicletta
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Addelyn Evans
Legend has it that this simple drink was named legend after elderly Italian gentlemen who found themselves swerving on their bicycles to get home after enjoying one too many drinks.
Not sure what wine to use? We suggest trying a dry Italian Pinot Grigio or Sauvignon Blanc.
Ginger-Lemon Tonic
Linda Xiao / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This combination of spicy ginger and tart lemon was inspired by a drink F&W Assistant Editor Lucy Simon’s grandmother would make to soothe an upset stomach or sore throat.
Complex and refreshing, this three-ingredient tart and fizzy drink is a satisfying nonalcoholic alternative to a Gin & Tonic.
Blackberry Red Wine Spritz
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
With zingy freshness thanks to shiso leaves, this dark purple spritz is a great way to use up leftover red wine.
While red wine vinegar adds a much-needed additional kick of acidity to this drink. If you like, you can swap in red verjus for fruitier flavor.
Hemingway Daiquiri
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Phoebe Hausser / Food Styling by Jennifer Wendorf
One of Cuba’s greatest contributions to cocktails, the Hemingway Daiquiri has a complicated history. Said to have been created around the 1930s at the legendary El Floridita, many believe the drink was a favorite of iconic writer Ernest Hemingway, or to have been created in his honor.
While a traditional Daiquiri calls for cane sugar or simple syrup, maraschino liqueur is the primary sweetener in this drink.
White Port and Tonic
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
For this simple cocktail, you’ll want to use a light-bodied dry style of Port, which is a fortified wine made from white grapes in Portugal’s Douro Valley.
Low in alcohol but full of flavor, the White Port and Tonic is a great example of a highball, which has an alcoholic base an a lengthening, carbonated mixer.
Dirty Martini Spritz
Food & Wine / Photo by Christopher Testani / Food Styling by Emily Nabors Hall / Prop styling by Christina Daley
You’ve probably had a Dirty Martini, but when was the last time you had a Dirty Martini Spritz? Playful and briny, this cocktail is one of our favorite ways to get Martini and spritz drinkers to see eye-to-eye.
Want a sweeter drink? Just substitute dry vermouth for Italian vermouth bianco (also called vermouth blanc).
Rosé French 75
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Simple rosé syrup is all you’ll need to take your French 75 from classic to beach-ready.
If you have leftover syrup, try drizzling some over ice cream or cakes, or use it to make a low-ABV highball with club soda.
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