Summer of Spritz
Ahh, the spritz - that most perfect antidote to a sweltering summer afternoon. When the Habsburg Empire held sway over the Veneto, occupying soldiers found the local wine too potent for their taste and began cutting it with a splash of water. The German verb spritzen ("to spray" or "to splash") has clung to the ritual ever since; Italians added the prosecco and a splash of soda water and the modern spritz was born. Now a rite of summer passage, the spritz’s bubbly, citrusy notes conjure the coast of Northern Italy and a slower, sunnier way of life. No matter where you find yourself this summer, from Hyde Park to Palm Beach, we’re rounding up some of our favorites - and if you’re between trips but looking for a tipple, we’ve included the recipes as well. Cheers!
Mandarin Oriental Hyde Park, London
London’s parks come alive in the summer, and if you want hundreds of green acres on your doorstep, you want to be at the Mandarin Oriental Hyde Park. Set between the green expanse and the fashionable streets of Knightsbridge, the property is deeply tied both to the city’s heritage and to Mandarin Oriental’s signature contemporary flair. Joyce Wang's redesign brings the park indoors, with emerald and olive tones, warm oak furniture, and soft touches of violet and rose throughout the rooms, and Mandarin's signature polish shows in every detail, from gilded chandeliers to marble dining tables. If you need a reset after a day of exploring the British capital, the award-winning spa awaits, while afternoon tea at The Rosebery, historic British gastronomy at Dinner by Heston Blumenthal and an excellent Japanese kitchen round out the stay beautifully. Families are especially well cared for, with private horseback rides through Hyde Park, afternoons at Kensington Tennis Club, dedicated experiences for teens and the Little Ranger program for younger guests. But come the afternoon, there’s nowhere in London town we’d rather be than watching the world go by from a seat on the park-side terrace, with an icy signature cocktail.
Whispering Spritz
Created for the 2026 summer season by Gabriel Manca, Head Bartender at Mandarin Bar, the Whispering Spritz was inspired by the classic spritz and crafted for sunlit moments overlooking Hyde Park. Served in the garden, it celebrates the final season of the Hyde Park Garden from the team behind the two Michelin-starred Dinner by Heston Blumenthal. Whispering Angel rosé is paired with floral lychee liqueur, rich bourbon cherry and ginger ale to create a vibrant, refreshing cocktail that captures the essence of summer in the park.
Recipe
100 ml Whispering Angel rosé
10 ml lychee liqueur
5 ml bourbon cherry liqueur
Ginger ale, to top
Garnish: fresh mint sprig
Build over ice in a wine glass, top with ginger ale, garnish with mint, and serve immediately.
The Vineta Hotel, Palm Beach
A Palm Beach landmark, the Vineta Hotel opened this spring and immediately felt like part of the very chic tapestry of the city. Interiors are by designer Tino Zerbib, who threads pastels, classic charm, and sleek modern touches throughout. The hotel's 41 rooms and suites echo the nearby waves with light blue cushions, cream wallpaper, and birch oak accents, while the rest of the art-deco property leans into Mediterranean-inspired décor, with rich, earthy tones, ornate fixtures, and lush gardens. Coco's, The Vineta's buzzy new restaurant, draws in diners with its inventive take on Mediterranean and French fare, inspired by sister property Hotel du Cap-Eden-Roc, served from dusk till dawn. A haven for families (four-legged members included), The Vineta sits steps from the beach and the storied boutiques of Worth Avenue.
Honey & Blush
True to the rest of the hotel, the bar at the Vineta exudes elegance, with sleek blue floral upholstery, a midnight marble countertop, and white-jacket service throughout. The spritz of choice is the Honey & Blush: light, floral, and refreshing, it’s a drink that toasts Oetker Collection's arrival in the United States by marrying European heritage with the sunshine of Palm Beach. It was created by Aaron Bailey, Director of Food & Beverage, and Jacee McNiffe, Bar Manager, ahead of The Vineta's opening, drawing inspiration from sister properties Eden Rock–St Barths and The Lanesborough - a blend of European spirits, Florida honey, and orange.
Recipe
1 oz Monkey 47 Gin
2 oz 9 DiDante Rosé Vermouth
½ oz Bergamot Honey Syrup
Top with Rosé Champagne Brut
Fill a wine glass or spritz glass with ice. Add gin, rosé vermouth, and bergamot honey syrup. Give it a gentle stir to combine and top with rosé Champagne Brut. Garnish with an orange swath and a small piece of honeycomb.
Hotel De La Ville, Rome
Hotel de la Ville is a contemporary icon above the Spanish Steps. Almost every window has an excellent view over the terra cotta rooftops of the Eternal City, but the rooftop is absolutely worth the trip up. Six floors above the city, Cielo's terrace unfurls a 360-degree panorama that takes in the dome of St. Peter's, the Villa Medici gardens, and the sherbet-colored buildings of the Tridente district and along Via dei Condotti, all best appreciated while sipping a glass of something cold as the sun drops behind the hills. Inside, the hotel unfolds like a private residence, with sitting rooms, a library, and a garden courtyard offering quieter corners for guests who'd rather read than roam. But the Italian capital has a way of pulling you back out: the Trevi Fountain, the Pantheon, and the boutiques of Via Condotti all sit within a short, cobblestoned walk.
Sky Spritz
The Sky Spritz was conceived by Director of Mixology Simone Di Serio and the bar team to celebrate the launch of “Shooting Stars,” the new signature drink list at the Cielo Bar. It’s an ode to the colors that illuminate Rome’s skyline at sunset. The drink combines predominantly local Italian ingredients and a cranberry element that nods to the American influences that have been integrated into the property’s international character.
Recipe
90 ml / 3 oz Spumante
50 ml / 1½ oz Amante 1530 Aperitivo
15 ml / ½ oz Italicus Rosolio di Bergamotto
Top with Cranberry Soda
Build directly in a white wine glass filled with ice and garnish with an orange slice and fresh raspberry.
Grand Hotel du Cap-Ferrat, St-Jean-Cap-Ferrat
Set at the very tip of Saint-Jean-Cap-Ferrat's illustrious peninsula, Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, could easily coast on beauty alone - the kind of self-possessed grande dame who knows exactly how good she looks. Built in 1908 and crowned with a cupola designed by Gustave Eiffel, the hotel sits amid 17 acres of manicured gardens threaded with parasol pines. A century of Riviera royalty has passed through her doors, but the service here remains warm, each villa, suite, and room is dressed in crisp, cream furnishings with touches of navy, and the views out over either lush pine groves or the sea itself never get old. Chef Yoric Tièche's Michelin-starred seafood anchors the culinary experience, while La Véranda offers a more relaxed take on chic French cuisine. All of Cap Ferrat's most celebrated sights are a scenic drive away, though we'd hardly blame you for spending the entirety of your stay wrapped in a striped towel at Club Dauphin instead - it’s reached via a private glass funicular that glides down the cliffside to a 33-meter heated seawater infinity pool.
COA
Famed for its seawater infinity pool and sweeping sea views, Club Dauphin has been a Riviera icon since 1939. “We're serving the grandchildren of guests who first came here generations ago,” Director Johann Burgo says. And that same spirit runs through the Club Dauphin Bar's new cocktail collection, each drink imagined by a different bartender. Bar Supervisor Hugo Peltier's creation, the COA, named for the traditional Mexican tool used to harvest agave, blends Don Julio Blanco, Suze Gentiane, clarified citrus, and homemade prickly pear-rosemary syrup. Bright, herbaceous, and precise, it's Mexico by way of the French Riviera.
Recipe
45 ml Don Julio Blanco
5 ml Suze Gentiane
25 ml clarified grapefruit
20 ml clarified lime
15 ml prickly pear & rosemary syrup
Soda water, to top
Fill a wine glass or spritz glass with ice. Add the Don Julio Blanco, Suze Gentiane, clarified grapefruit, clarified lime, and prickly pear & rosemary syrup. Stir gently to combine. Top with soda water. Garnish as desired and serve immediately.
Castiglion del Bosco, A Rosewood Hotel, Tuscany
Rosewood Castiglion del Bosco is a secluded Tuscan sanctuary set on a 5,000-acre estate in Montalcino, at the heart of the UNESCO-listed Val d'Orcia. Once a medieval village, it now houses 42 suites and 11 villas, elegantly restored without losing the rustic charms of terracotta floors, wood-beamed ceilings, and heirloom furnishings. Panoramic vineyard views and centuries of history woven into every stone wall, and escape is the name of the game here, where reaching town requires a long, scenic drive. An 18-hole golf course awaits enthusiasts, while multiple pools framed by vineyard views are a draw for everyone else. Between Italian cooking classes at La Canonica Cooking School, wine tastings at the resident winery, truffle hunting in the foothills, biking and yoga on-site, and dinner at the two-Michelin-starred Ristorante Campo del Drago, it’s a Tuscan fantasia, and a refuge for families, couples, and friends alike.
Montalcino Spritz
A Tuscan reinterpretation of the classic Italian Spritz, the Montalcino Spritz is inspired by the vineyards and landscape surrounding Castiglion del Bosco. The beverage was crafted by Alessandro Vaira, Assistant Bar Manager at The Lobby Bar. Amaro Santoni brings floral, herbal notes, while a Rosso di Montalcino reduction adds depth and a real sense of place. Grapefruit soda lends brightness and a clean bitter finish. A sprig of fresh thyme and a grapefruit wedge round out the garnish, echoing the drink's Mediterranean character.
Recipe
45 ml Amaro Santoni
35 ml Rosso Di Montalcino Reduction
Three Cents Grapefruit Soda
Grapefruit Wedge & Thyme
Fill a wine glass or spritz glass with ice. Add Amaro Santoni and Rosso di Montalcino reduction and stir gently to combine. Top with Three Cents grapefruit soda and garnish with a grapefruit wedge and a sprig of thyme.
