Putting on the Spritz

Those who prefer the traditional formula should head to the patio at Coppa, where about 1,000 ice-cold pitchers are served every summer. (Photograph by Toan Trinh)

Nothing says “I’m finally drinking outside!” like the Aperol spritz, which blends the fruity, mildly bitter orange liqueur with Prosecco and a splash of club soda. Ahead, a few refreshing local twists on the classic Italian apéritif.

“Improved Aperol Spritz”

Spoke

At this Davis Square wine bar, a dash of orange bitters and dry Lustau sherry stand in for Prosecco, making for a light sipper with botanical complexity.

“Partenza”

Cinque­cento

Bartenders at this Italian hot spot combine Aperol and bittersweet Cocchi Americano with Prosecco, bitters, and a touch of fresh ginger.

“The Beverly”

The Salty Pig

Yellow Chartreuse and ­elderflower liqueur give this variation a boozy boost, while a dash of cranberry bitters keeps things tart.

“Il Campione”

Rialto

This iteration takes the Aperol out of the spritz altogether, with the warm flavors of apple brandy, Chartreuse, sweet vermouth, and cinnamon as fine stand-ins.

illustrations by the ellaphant in the room.