Why Bartenders Are Ditching the Spritz for the Highball This Summer
By Alexander Ross
The meteoric rise of the Aperol spritz proved that drinkers craved color, effervescence, and daytime-friendly alcohol levels. Over time, that popularity exposed clear culinary limitations. A standard spritz carries significant sweetness from bitter-orange aperitifs, compounded by the natural residual sugars present in prosecco. After two rounds on an 85-degree afternoon, palate fatigue sets in quickly.
Highballs resolve that problem by stripping away syrups entirely. A properly executed whiskey highball or a gin and soda provides the palate-cleansing snap of a spritz alternative without the syrupy aftertaste. Guests can drink them across a multi-course meal without sugar deadening their taste buds.
Cost structures and operational flow also drive the bartender preference. Spritzes demand fresh citrus, perishable sparkling wine bottles that lose their fizz within hours of uncorking, and messy garnishes. Highballs, by contrast, rely on closed draft draft-soda systems or pressurized split bottles alongside chilled, shelf-stable spirits. Service remains rapid during peak patio volume, and the finished drink stays uniformly cold and fizzy down to the final drop.
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
