Remember that rosemary syrup that we infused a few weeks ago for the Rosemary Grapefruit Drop? Hope that you still have some of the syrup in your fridge. Because this week, we are going to use the same syrup to make a grapefruit and rosemary Aperol spritz.
A spritz is a wine-based cocktail made with prosecco or sparkling white wine, a bitter liqueur such as Aperol, Campari, or Cynar, and sparkling soda water. The drink originated in the Italian region of Veneto and was based off the “Austrian Spritzer,” which is made from equal parts white wine and soda water. It is typically served over ice in a lowball glass, or martini glass with an orange wedge garnish. The bitter liqueurs are what give this drink that signature orange color, as well as its bitter orange taste.
I served this chilled spritz in a deep tulip flute without ice and a sprig of rosemary for a garnish. You can place the glass in the freezer for about 30 minutes if you want to serve the drink chilled and without ice.
My friend Sarah Herndon with Scout and Cellar wines, introduced me to one of their wines, Gallivant, a clean crafted bubbly white California wine. This light refreshing wine paired perfectly with the slightly bitter Aperol, the tangy grapefruit juice, and the herbal rosemary syrup. If you have a favorite sparkling white or a go-to Prosecco, choose one of these for your spritz. I hope that you enjoy this slightly different take on the traditional Aperol spritz.
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