spritz

The combination of Pimm’s and Cel-Ray (celery soda) is pleasantly herbal- and celery-forward in this easy spritz cocktail recipe.

Pimm’s Spritz

Pimm’s No. 1

Prosecco

Dr. Brown’s Cel-Ray soda

celery leaves

The combination of Pimm’s and Cel-Ray is pleasantly herbal- and celery-forward.

Bon Appétit

Pour Pimm’s and Prosecco into a rocks glass filled with ice. Top off with soda, stir gently to combine, and garnish with celery leaves.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

This deep maroon cocktail is cherry cola for adults but with a subtle, spicy, and not-too-sweet flavor, made with Lambrusco and amaro.

Spiced Cherry Spritz

amaro (such as Nonino)

Lambrusco

Cherry soda (for serving)

maraschino cherry

This deep maroon cocktail is cherry cola for adults but with a subtle, spicy, and not-too-sweet flavor.

Pour amaro and Lambrusco into a rocks glass filled with ice. Top off with a splash of soda, stir gently to combine, and garnish with cherry.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

Cointreau can be added to a wide variety of cocktails, from margaritas to cosmopolitans to Long Island ice teas, but it can also be drunk neat or on ice.

Cointreau Spritz

dry Prosecco or other sparkling white wine

orange juice

Cointreau

Club soda

orange wheel (for serving)

Pour Prosecco into an ice-filled large wine or rocks glass. Add orange juice and Cointreau and top off with club soda. Gently stir together; garnish with orange wheel half.

Fizzy peach sangria made with sparkling rose, ripe fruit, and a touch of aperol = the perfect summer party drink. 

Peach-Aperol Spritz

peaches

Aperol

Averna amaro

lemon, sliced

orange, sliced

750-ml bottle chilled sparkling rosé

This bubbly peach sangria is one instance where frozen peaches work better than fresh ones. Why? Because they are crunchy and stay cold longer, which is what you want for this pitcher drink. It’s tangy, a little sweet and extra fizzy, which makes it perfect for your next outdoor summer party.

Muddle peaches in a large pitcher to crush lightly. Add Aperol, Averna, lemon slices, and orange slices. Pour in rosé and stir gently to combine. Pour into glasses to serve.

Si vous connaissez la célèbre chaîne de salons de café Starbucks, le terme Frappuccino vous dit sûrement quelque chose. Un café frappé sublimé d'une chantilly bien montée. Faites-le maison ! Grâce au blender, cette boisson sera très simple et rapide à faire. Accompagné d'un cookie ou d'une part de brownie au chocolat pour le goûter, il n'y a rien de mieux...

Frappuccino comme au Starbucks

cl de café froid

cl de lait

90 gr de lait concentré sucré

gr de chocolat

c. à café de vanille liquide

glaçons

Chantilly

Cacao en poudre

Dans le blender, versez le café, le lait et le lait concentré sucré.

Ajoutez le chocolat fondu, la vanille liquide et un bol de glaçons.

Mixez jusqu'à ce que le mélange soit lisse.

Servez dans un grand verre et surmontez de chantilly. Saupoudrez de cacao en poudre pour une touche finale.

How to make Frappuccino comme au Starbucks

Et si on associait des épices à notre café au lait ? Tentez le coup, vous verrez que vous serez agréablement surpris :-)

Pumpkin spice latte, café latté au potiron

300 gr de potiron

beurre

c. à soupe de sucre

c. à café de cannelle

c. à café de gingembre moulu

c. à café de muscade

600 ml de lait

160 ml café

c. à soupe de purée de potiron

La purée de potiron : Peler et couper le potiron en dés. Le faire revenir dans une casserole avec du beurre, couvrir et laisser cuire 20 minutes à feu moyen.

Après cuisson, ajouter le sucre, la cannelle, la muscade et le gingembre au potiron et mixer finement le tout.

Les cafés latte : Faire chauffer le lait dans un casserole et y ajouter 4 c. à soupe de la purée de potiron. Mélanger au fouet.

Ajouter le café et laisser chauffer sans faire bouillir.

Servir dans une grande tasse et couvrir de chantilly. Saupoudrer d'un peu de cannelle moulue, et voilà ! Vos Pumpkin Spice Latte sont prêts !

How to make Pumpkin spice latte, café latté au potiron

Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.

Cucumber-Gin Spritz

English hothouse cucumber

simple syrup

Using a vegetable peeler, shave 12 long, thin ribbons from cucumber; set aside. Cut a 6" piece from remaining cucumber and cut into small pieces. Muddle in a cocktail shaker, then add gin and simple syrup and fill shaker with ice. Cover and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain mixture into 4 ice-filled rocks glasses or large wine glasses. Top each with 4 oz. Prosecco and a splash of club soda. Gently stir together; garnish each with 3 cucumber ribbons.

This light, refreshing drink recipe, made with spicy ginger beer and bubbly cava, will be your new favorite to serve at brunch or picnics.

Ginger Spritz

ginger

Lillet

cava

ginger beer

This light, refreshing drink recipe will be your new favorite to serve at brunch or picnics.

Place ginger slice against the inside of a rocks glass, fill with ice, and add Lillet and cava. Top off with ginger beer and stir gently to combine.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

The perfect blend of an Italian Aperol Spritz and a Mexican Paloma, this cocktail tastes like summer with an incredibly refreshing finish!

Summer Aperol Tequila Spritz

blanco or reposado tequila (like Casamigos)

Aperol liquor

grapefruit juice

fresh lemon or lime juice

Topo Chico mineral water (or sparkling wine)

Combine first four ingredients in a cocktail shaker with ice (all except Topo or sparkling wine).

Prepare cocktail or wine glass with ice, then strain cocktail into glass.

Top with Topo Chico, sparkling wine or Champagne!

This Classic Italian Spritz Recipe will transport you immediately to Italy. Check the original recipe and all the variations to make a perfect spritz at home.

Classic Italian Aperol Spritz Recipe from Italy

prosecco

splash of Sparkling water

orange

Start by adding ice to the glass then pour in the Prosecco, the Aperol, and the sparkling water. 

Spritzes use mixers and ice, so skip pricey Champagne.

St-Germain Spritz

St.-Germain (elderflower liqueur)

lavender (for serving)

Pour Prosecco into an ice-filled large wine or rocks glass. Add St-Germain and top off with club soda. Gently stir together; garnish with lavender.

Almond Spritz Cookies

unsalted butter, softened to room temp

Splenda® Granulated Sweetener

almond extract

salt

all-purpose flour

In a medium bowl, beat butter with Splenda® Granulated Sweetener until light and fluffy. Beat in extract, salt, and egg. Beat in flour in 3 batches. Batter may separate into tiny balls as the flour is added; continue to beat until dough comes together again.

Load about 1 cup of dough immediately into your cookie press. Press cookies onto a baking sheet in rows about 1 inch apart.

Bake for 7 minutes, until the edges are light golden brown. Remove and let cool completely. Repeat step 3 with the rest of dough.

Enjoy immediately or store in an airtight container for up to 3 days.

An aperol spritz goes hand-in-hand with a punchy red dip.

Aperol spritz and tomato dip recipe

ruby red grapefruit, thinly sliced, plus extra to serve

Ice cubes

(160 milliliters) Aperol

(250 milliliters) cranberry juice

(250 milliliters) soda water

sparkling white wine

eschalots, thinly sliced

garlic cloves, sliced

red chillies, seeds removed, thinly sliced

truss tomatoes, roughly chopped

jar wood roasted piquillo peppers, drained, chopped

tsp coriander

tsp sweet paprika

tbs sherry vinegar

stale sourdough breadcrumbs

oregano, leaves

Corn chips & dukkah, to serve

How to Make the Perfect Aperol Spritz Recipe this Christmas

Oz Prosecco

Oz Aperol

Oz Club soda

This light, refreshing drink will be your new favorite to serve at brunch or picnics.

Ginger Spritz Cocktail with Cava and Lillet

Epicurious

Place ginger slice against the inside of a rocks glass, fill with ice, and add Lillet and cava. Top off with ginger beer and stir gently to combine.

Try this lovely low alcohol rhubarb spritz. A spritz would normally contain gin, but the sharp lemon and aromatic star anise mean you won’t miss it

Rhubarb spritz

caster sugar

rhubarb

star anise

lemon juice

milliliters rosé wine

water

Put the caster sugar, rhubarb, orange and star anise in a pan with the water. Bring to a simmer and cook gently for 5-6 mins, or until the rhubarb is soft and the sugar has dissolved. Remove from the heat, leave to cool and strain into a jug. (See tip below.)

Pour 100ml of the syrup into a mixing glass or a jug with the lemon juice, rosé and ice. Stir well until the mixture has chilled, then strain into two wine glasses over ice. Top up with soda water, taste and add a dash more syrup, if you like. Garnish each with a peeled rhubarb ribbon.

These are the BEST Spritz Cookies! This is our family's number one favorite Christmas cookie. It's a traditional Swedish recipe from great-grandma Prudy. Spritz cookies are sweet and buttery and use only 6 ingredients, including almond extract, which gives them their unique flavor. They are made into adorable little shapes using a cookie press. It is basically impossible to eat just one! (I know I can eat about 5,000.)&nbsp;

Best Spritz Cookie Recipe

butter (I use salted butter (2 sticks))

sugar

gel food coloring

Colored sugar (optional)

Sprinkles (optional)

corn syrup (optional)

milk

Preheat oven to 375. Place 2 light colored baking sheets in the fridge or freezer, if you have space.*

Make the dough. In a large bowl or stand mixer, beat 1 cup butter until completely smooth and there are no lumps. If you have a stand mixer, use cold butter. If you are using a hand mixer, you will have to let the butter soften for a few minutes before you start beating. Make sure to scrape down the sides and bottom of the bowl halfway through.&nbsp;

Add 1 cup sugar and 1/2 teaspoon kosher salt (use a little less if using table salt). Beat well for 1-2 minutes until light and fluffy, scraping the sides and bottom of the bowl.

Add 1 large egg and 1 teaspoon almond extract. Beat until incorporated.&nbsp;

Add gel food coloring to the dough at this point if you are planning to use it. Mix well. Remember that you are still adding flour after this, so add enough gel to make a bit of a deeper color than what you want for the final dough. Keep in mind also that gel food coloring intensifies with time.&nbsp;

Spoon and level 2 and 1/2 cups flour into the dough. Beat until JUST combined, scraping the sides and bottom as necessary. Once you get to the point that you don't see streaks of flour anymore, stop beating and leave it alone. You don't want to over mix the dough or your spritz cookies will turn out tough.&nbsp;

Press the cookies. Read the instructions on your cookie press to get it all set up. Put the metal disc in the bottom that is the shape that you want to press. Take a handful of room temperature dough, use your hands to shape it into a cylinder, and feed it into the cookie press. Add it all the way to the top. Screw in the top of the press.&nbsp;

Press the cookies onto the chilled light-colored baking sheets. These cookies do not spread hardly at all. Place your press as close as you can to the shaped cookie next to it. The space of the press itself is enough.&nbsp;

See photos for tips on how much dough to let out while you are pressing. Basically, the fatter you make your cookies, the more they will puff in the oven, and you risk not being able to recognize the shape as well. For really pretty, well-defined spritz cookies, press out the least amount of dough that you can per cookie.&nbsp;

At this point, you can choose to sprinkle the cookies with colored sanding sugar if you like. It's much easier doing it before baking than doing it after, but I don't love the way it looks. (You almost always get sprinkles pooled on the outer edges of your cookie.)&nbsp;

Bake the cookies at 375 for about 6 minutes. If you used a very dainty shape or don't trust your oven, start with 5 minutes. The larger cookies might take 7 minutes. The cookies are done when they are set (slightly firm) on the edges and no longer shiny. They should not be brown on the edges. If you see any browning or golden-ing, take them out immediately. (My mother-in-law Kris will argue with me about this until her dying day. But I said what I said. Spritz cookies should NOT be brown!) Bake all the same shape cookies on the same pan to avoid over/under baking. It's best to bake the same color dough all on the same pan too.

Let the cookies set on the pan for 2-3 minutes. Transfer to a cooling rack and let cool completely.&nbsp;

If you would like to add a glaze, in a medium bowl whisk together 1 cup powdered sugar, 1 tablespoon corn syrup, 1/4 teaspoon almond extract, and start with 1 tablespoon milk. Whisk it together and decide if you want to add more milk to get a thinner consistency. See photos. You want a fairly thin glaze.

Once the cookies are cool, use a pastry brush to lightly brush each cookie with the glaze. (You can also brush with water or straight corn syrup). Dust each cookie with sanding sugar or sprinkles. Let set up on the cooling rack.&nbsp;

These cookies should be stored well covered on the counter. They will keep for 3-5 days.&nbsp;

Freezing: Spritz cookies freeze very well! We do it every year so that we don't eat them all at once. Freeze in a sealed container and then let thaw in the sealed container at room temperature. Or dip frozen ones in hot chocolate. I mean I'm just guessing this is really good, I'm definitely not the one pilfering from the freezer stash.&nbsp;

Deliciously crunchy German-style Easy Vegan Spritz Cookies, coated in vegan chocolate and sprinkles - a Christmas cookie favorite!

Vegan Spritz Cookies

butter

150 g icing sugar (confectioner's sugar)

g all-purpose flour

g cornflour

100 ml plant milk (e.g. soya)

tsbp apple cider vinegar

tsp vanilla extract

tsp salt

100 g vegan chocolate (melted)

vegan sprinkles

Preheating

Vegan Buttermilk

In a jug, combine the milk, vinegar, and lemon juice. Stir and then set aside for 10 minutes to curdle.

Dry Ingredients

Combine the flour, salt, and cornflour in a large mixing bowl.

Creaming butter

In a separate mixing bowl combine the vegan butter and the icing sugar with an electric hand mixer until creamy.

Mixing

Slowly add the milk mixture to the bowl and once combined, carefully add the flour mix. Blend until combined, then transfer the batter to a piping bag.

Piping

Spritz your batter onto a lined baking tray, keeping the shapes separate by 2-3 cm.

Baking

Bake your cookies in the oven at 170C until golden (11-13 minutes).

Decorating

Once baked, remove the cookies from the oven and allow for them to cool before decorating them with melted chocolate and vegan sprinkles.

Top 20 spritz recipes from across the web

The most viewed spritz recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 20 spritz recipes from across the web

The most viewed spritz recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pimm’s Spritz

Spiced Cherry Spritz

Cointreau Spritz

Peach-Aperol Spritz

Frappuccino comme au Starbucks

Pumpkin spice latte, café latté au ...

Cucumber-Gin Spritz

Ginger Spritz

Summer Aperol Tequila Spritz

Classic Italian Aperol Spritz Recip...

St-Germain Spritz

Almond Spritz Cookies

Aperol spritz and tomato dip recipe

How to Make the Perfect Aperol Spri...

Ginger Spritz Cocktail with Cava an...

Rhubarb spritz

Best Spritz Cookie Recipe

Vegan Spritz Cookies

Grandma's Gingerbread Spritz

Aperol spritz

The most viewed spritz recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine