Tyrolean Spritz

By • December 19, 2010 • 1 Comments



Author Notes: This variation on a classic spritz calls for rosemary and orange, a flavor pairing that I never tire of in the winter. It is bright, citrusy, herbal and invigorating. There's a lot to be said for a sparkling, festive variation on warm holiday beverages this time of year, especially when you're packed into a cramped, stuffy apartment with a couple dozen of your favorite people and would prefer something refreshing to something warm. I made this cocktail for my own holiday party, after a long and fruitless hunt for the requisite pine liqueur in the New York Times' recipe for a Bohemian Spritz forced me to make some creative decisions. theyearinfood

Makes 1 drink

  • 5 ounces sparkling wine
  • 1 ounce sparkling water
  • 1 ounce Ramazzotti amaro
  • 1/2 ounce freshly squeezed orange juice
  • 1/2 ounce rosemary simple syrup (instructions below)
  • 3 dashes Regan's no. 6 orange bitters
  • 1 rosemary sprig for garnish
  • 1 orange wedge for garnish
  1. To make the rosemary simple syrup: Bring one cup water and one cup sugar to a low simmer. Once simmering, add 4 sprigs rosemary. Continue to simmer for a half hour. You can strain then, or leave the rosemary in the syrup overnight for a stronger flavor. Strain before use. (You can also easily scale this down by halving everything: 1/2 cup each sugar and water, 2 sprigs rosemary.)
  2. Combine the sparkling wine, sparkling water, amaro, orange juice, simple syrup and bitters and stir gently with a spoon. Pour into a large wine glass or highball filled about halfway with ice. Garnish with a sprig of rosemary and an orange wedge. Serve immediately.
  3. Note: You can substitute different varieties of bitters for the orange, and different aperitifs for the Ramazzotti amaro as well. It will change the flavor of the drink, but it will still be a spritz!
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Summer_2010_1048

over 3 years ago Midge

sounds very refreshing!