Aperol-Kombucha Spritz

On long sunny days I find myself filled with a mischievous sort of energy that makes me want to drink an adult beverage before 3 p.m. (gasp). Parched from the beach and looking for something easy and refreshing, I always opt for this lemony-Aperol spritz with tart-sweet kombucha and dry sparkling wine served over lots of crushed ice. It’s excellent for cooling down but not so strong that I’ll fall asleep on my towel before the sun sets.

What distinguishes this drink from its muse, the Aperol spritz, is that it uses kombucha instead of club soda for a finishing blast of bright and tangy effervescence. With less Aperol than most versions and a squeeze of fresh lemon juice, you’ll end up with a balanced cocktail that’s not too syrupy. Using freshly squeezed lemon juice is key here; the stuff in those plastic fruit-shaped bottles is fun to look at but won’t be nearly as flavorful. And if you don’t have Aperol on hand, or you’re looking for something lighter on the booze, swap that and the lemon for two ounces of fresh orange or grapefruit juice. —Ali Francis