I first discovered the aperitif on a summer wander in Italy when I was 25, and a new acquaintance handed me a Campari and soda. It was love at first sip. Even today, the drink reminds me of warm evenings in sun- and history-soaked plazas, tourists milling about sending knots of pigeons skyward like feathery fireworks, while the sun refuses to set. Aperol, though a much later discovery, has a similar appeal for me, if not a similar history.

I love the crisp taste, the hit of bitterness, and the bubbly refreshment. But I don’t love the ingredient list. In recent years, I’ve begun to question these brightly colored, over-sugared, syrupy-sweet liqueurs. So, while I always keep a bottle of each on hand because it wouldn’t be summer without them, I pour them only as a splurge.

My love triangle with Campari and Aperol was already waning when, in a New York Times article, Rebekah Peppler confirmed my growing discontent.

“The Aperol Spritz is not a good drink. The popular Instagram-friendly aperitif drinks like a Capri Sun after soccer practice on a hot day. Not in a good way.” I also learned from her, something that I should already have known, Campari is the maker of Aperol.

I had been completely indoctrinated in #spritzlife. It was time for a new love.

Then, as if on cue, I ran across an article in Forbes about a disruptor in the spirits arena: Haus, a new aperitif distilled from grapes and made with fresh herbs and botanicals. Their first flavor offering is Citrus and Flower; light, crisp, clean, natural, and best of all, free of coloring, and low in sugar—seven times lower than Aperol or Campari. There was no looking back.

The website sealed the deal. Smart. Seductive. Informative. Friendly. The perfect mix of sexiness, hedonism, and health. Good thing too, because Haus is only available via the website. They produce in small batches, so I was informed there might be a wait, though my product arrived within days. Gorgeously packaged. Infinitely inviting.

I can’t decide which I’m more enamored with, the light, summery flavor of this elixir; the beautiful, spare midcentury design sensibility of the packaging; or the exceptional attention to the detail of the delivery. Being a content producer, I’m drawn to the story as well.

Haus is the brainchild of Silicon Valley creative and former publicist Helena Price Hambrecht, and her 3rd generation winemaker husband, Woody Hambrecht. The pair produce Haus with natural ingredients sourced, bottled, and shipped directly from their 200-acre farm in Sonoma County, California. They have each brought their unique talents to the mix to create a truly inspiring drink experience.

Their aim is to bring back the European tradition of the aperitif, that pre-dinner, low alcohol quaff that whets the appetite and sets the tempo for the evening: a slow, sophisticated roll. Seems like the perfect summer recipe to me.

How to spritz with Haus:

Two parts Haus

One part prosecco

One part soda

Serve over ice

Garnish with lemon

Move Over Aperol, There's a New Spritz in Town