A spritz is a traditional Italian wine-based cocktail that might be my favorite thing to drink this spring. It beautifully tows the line between refreshing and easy to drink. They’re crowd pleasing cocktails that, no matter what your preference, go down readily. Cheers!
Hibiscus Spritz
Serves 1
2 oz hibiscus tea infused vermouth*
3 oz cava (a dry Spanish sparkling wine)
Splash of soda water
1 heaping bar spoon of Orasella cherry syrup (from a jar of Orasella maraschino cherries)
Garnish
Hibiscus sugar**
2 Orasella maraschino cherries
Dip the rim of a wine glass in water and roll the glass in the hibiscus sugar**. Fill the wine glass with ice. Pour vermouth, cava and a splash of soda water over the ice in the wine glass. Stir. Top with cherry syrup and two Orasella maraschino cherries.
*Hibiscus tea infused vermouth
750ml bianco or white vermouth
3 hibiscus tea bags
In a small pot, bring vermouth to a gentle simmer. Immediately turn off heat. Add tea bags and steep for 15 minutes. Discard tea bags and allow vermouth to cool to room temperature before use.
**Hibiscus sugar
2/3 cup sugar
1/3 dry hibiscus tea leaves
In a spice grinder or using a mortar & pestle, grind sugar and dry tea leaves to a course powder.