Spritz cocktails are no longer reserved for brunches and sunny rooftop soirees. As its prominence continues to crest, there's no denying how the spritz has become an all-time favorite across America, particularly for those longing for a refreshing cocktail in warm weather.

Most recognize the spritz by its iconic variant, the vibrant orange Aperol Spritz - a perfectly balanced mix of three parts Prosecco, two parts Aperol, and a touch of sparkling water. Its vibrant hues and refreshing taste have set the gold standard for successive spritz concoctions.

"The effervescence of the cocktail combining with the wine's dryness and the liqueur's bittersweet and citrus qualities – it's invigorating," noted Prairie Rose, the senior drinks editor at Food & Wine. "And its low alcohol content makes it the ideal choice for aperitivo hour."

But even the most revered classics can benefit from a bit of playful reinterpretation. At this weekend's Food & Wine Classic in Aspen, Rose will be playing maestro at her seminar, "Putting on the Spritz: A Hands-On Cocktail Class". Here she plans to teach attendees how to modify the classic spritz formula, whipping up distinctive and simple two-ingredients variants.

Creating an exceptional two-ingredient spritz is akin to mastering a highball. As Rose counsels, it's vital that the spirit and mixer's interplay is harmoniously balanced while complementing each other. She suggests a ratio of approximately two ounces of liqueur offset by four to six ounces of a sparkling mixer as the perfect guideline.

Doing away with the conventional spritz blueprint, Rose will introduce her attendees to a cocktail concocted from Vigie Limoncello and club soda. Highlighting the fact that garnishes can add a new dimension to a cocktail, Rose suggests pairing this spritz with a few sprigs of mint.

Among the other variants, Rose will present a spritz hailing from Brucato Amaro's Orchards expression, featuring California apricots, walnuts, citrus, and spices, combined with Fever Tree grapefruit soda. "Since both ingredients are complex, no other is needed," she asserted, recommending a grapefruit wedge to garnish the cocktail and augment its bittersweet citrus notes.

"The most traditional spritz that we’ll be making will involve the Cappelletti Aperitivo. It echoes the flavors of Campari and Aperol, but it's less sweet, made with natural colors, and is potentially the oldest style of the classic red bitter still being made," she explained, telling that this variant mixes the wine-based Cappelletti with Mionetto Prosecco and is garnished with an orange peel.

The classic spritz delivers a tantalizing cocktail experience with just minor alterations. The secret lies in negotiating a delicate balance between sweetness, bitterness, acidity, and effervescence. Once this harmony is achieved, the spritz presents itself as more than just a trendy cocktail, it offers an infinitely adaptable template for creating delightful summertime refreshments.