Summer officially kicked off on Monday, which means it’s time to hightail it into highball season. And because the Italians know how to do this season better than any of us (hello, negronis), we left it to them to handle another summer- and session- worthy cocktail: the spritz. Only two prerequisites apply in this aperitif — sparkling wine or water and liquor — leaving the rest up to the imaginations of NYC’s very capable bar talent. Here are six takes on perhaps the most quintessential of summer drams.

THE LA QUEBRADA SPRITZ at MONTANA'S TRAIL HOUSE
It was while reading Spritz by Leslie Pariseau and Talia Baiocchi that barman Austin Hartman was first inspired to do some more experimentation with the Italian aperitivo hour fav. He landed on the shaken results of Crema de Mezcal, Aperol, and grapefruit juice, which he then topped off with sparkling wine. As far as the name? “My grandfather was a cliff diver in Acapulco at La Quebrada before he immigrated to the U.S.,” he says. “The cliff diving is dangerous but executed with grace — just like the drink!”

THE ORANGE SPRITZ at SAXON + PAROLE
Saxon + Parole head bartender Masa Urushido doesn’t underestimate the power of minimalism. “This is a simple drink, but the addition of Cocchi, an Italian wine-based aperitif, adds a bitter bite to the cocktail and layers of refreshing aromas,” he says. With just four ingredients — Cocchi Americano, Pierre Ferrand dry orange curacao, orange bitters, and Perrier — this cocktail can transition from 11am to 6pm at the drop of a (straw sun) hat.

THE ELYX SPRITZ at MR. PURPLE
Between cucumber margaritas and boozy Arnold Palmers, there’s no shortage of summer sippers at this 15^th floor hangout. Add to that list the Elyx Spritz, a wine glass of Absolut Elyx, St. Germain, and bubbles two ways — soda water and La Marca Prosecco — and you’ve got yourself a NYC staycation.

THE ITZA SPRITZA at THE GANDER
Chef Jesse Schenker showcases an imaginative approach to new-American cuisine at this Flatiron restaurant, and the team’s cocktail philosophy follows suit. Take, for example, the Itza Spritza: a modern day rendition of the classic with pisco, raspberry syrup, lemon, Baker's Bitters and sparkling wine.

THE AL FRESCO SPRITZ at DANTE
It’s a combination of Martini & Rossi bianco vermouth, St. Germain, Bombay Sapphire, and lime juice that makes up the base of this patio fix, which is further amplified with Perrier and prosecco. Bartender Naren Young credits the establishment itself for inspiring the drinks that flow from it. “We took over Dante with the mission to maintain its heritage as a neighborhood meeting place, where guests gather in the same leisurely way that Italy does better than any other,” he says. “The Al Fresco Spritz is the epitome of this — it is insanely drinkable.”

THE SPRITZ at ALTA LINEA
Beverage expert and restaurateur Joe Campanale is one force behind this outdoor restaurant, which offers a solid selection of Italian happy hour favorites. The Spritz, a classic showcasing of Aperol, Fever Tree Club Soda, and prosecco, is just one of the ol’ reliables.

By Nicole Schnitzler

(Photos from left: Al Fresco Spritz at Dante courtesy of Rachel Harrison; The Spritz at Alta Linea by Katie Burton; Itza Spritza at The Gander; Elyx Spritz at Mr. Purple)