Yuzu Amaro Spritz

This citrus-forward, herbaceous spritz comes together in minutes.

Yuzu Amaro Spritz Recipe

Matt Taylor-Gross / Food Styling by Lucy Simon

Total Time:
5 mins

When it comes to a simple spritz, the combination of citrus and bittersweet liqueur (like Aperol, Campari, or Cynar) is a classic for a reason. This Yuzu Amaro Spritz is a summer-ready drink from one of New York’s buzziest new restaurants, Principe, where the beverage program is helmed by industry alum Alan Wither. Featuring floral yuzu and lime soda paired with herbaceous amaro, rosemary, and honey, this is a sweet spritz we can't get enough of. 

“We just wanted to create something that was delicious, familiar and refreshing,” says Wither. He was inspired by the combination of citrus and honey seen often in a Hot Toddy in the winter months, but wanted to create something more appropriate for summer. Wither found what he was looking for in the fundamental combination of an Italian aperitivo spritz: something sour, something bittersweet, and something fizzy. 

For this drink, Wither uses Amaro Nonino, which hails from the Friuli region of Italy and is made by a family who has been distilling spirits for well over 100 years. It is slightly sweet with warming citrus notes and is perhaps best known for its use in a Paper Plane. “Amaro Nonino really amplifies the flavors of the honey and citrus,” adds Wither. Nonino’s herbaceous quality also plays off the woody flavor of the rosemary which gets added to a cocktail shaker to infuse into the fresh lime juice, amaro and honey syrup

To finish off this drink, pour the contents of the shaker into a highball glass with ice and top with citrusy soda. “We like to use a yuzu and lime soda to give the drink this effervescent zing that shoots you right into the warmer months of spring and summer,” says Wither. Unlike simple lime soda, a bit of yuzu adds a floral quality that is truly lovely. Make a big batch of honey syrup to keep in the fridge and make this cocktail in a matter of minutes. Trust us, it will become a staple on your summer entertaining menu.  –– Lucy Simon


  • 1/2 oz lime juice

  • 1/4 oz honey syrup

  • 1/2 ounce dry vermouth

  • 1 ounce Amaro Nonino

  • 1 bottle Fever Tree yuzu lime soda

  • 1 sprig rosemary

  • 1 lemon wheel (for garnish)


  1. In a cocktail shaker filled with ice, add lime juice, honey syrup, dry vermouth, rosemary sprig. and Amaro Nonino. Shake vigorously, for about 15 seconds.

  2. Strain into a high ball glass filled with ice, and top with Fever tree yuzu lime soda. Garnish with lemon wheel.

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