Light, appetite-whetting aperitifs are usually served in coupes or flutes, letting drinkers flit about their aperitivo hour before sitting down to a more serious drink with dinner. This isn’t one of those. The Spritz Collins served at Sink|Swim in Chicago could fill many clinking little glasses, but instead it arrives in one magnificent fishbowl. “The Spritz Collins is a play on two classic cocktails: the Aperol Spritz and the Tom Collins,” bar manager Sean McNeilly explains. It combines the easy bitterness of Luxardo Aperitivo with the carbonation of prosecco and a juniper-heavy gin. Giant as it is, the punch remains light and spritzy.
[Note: McNeilly specifies a 6-to-1-to-1 ratio of ginger to water to sugar, but you can adjust to taste.]