10 Super Simple Spritzers to Make Now
{{#rendered}} {{/rendered}}Ingredients 1 oz. St. Germain Elderflower Liqueur 2 oz. apricot puree 4 oz. sparkling wine 3 dash orange bitters Preparation Build cocktail in mixing glass by adding St. Germain, apricot puree, and bitters. Shake with ice and strain into a champagne flute. Add sparkling wine. (BLT Steak in New York)
Ingredients ½ cup HobNob Chardonnay ½ cup lemon-lime soda 1 lemon slice 1 lime slice Preparation Fill glass halfway with ice. Pour chardonnay over ice and top with lemon-lime soda. Add a few lemon and lime slices to glass. Garnish with lemon wheel. (Mixologist Frank DeBellis of Headless Horseman in New York.)
Ingredients 2 oz. sweet vermouth 2 oz. Campari 2 oz. Altaneve Prosecco pomegranate seeds mint leaves 1 lime slice Preparation Add all ingredients in a child flute with ice. Stir and add lime slice for garnish. (Wine expert David Noto)
Ingredients ½ cup Josh Cellars Merlot ¾ cup club soda fresh berries Preparation Fill glass halfway with ice. Pour merlot over ice and top with club soda. Add fresh berries. (Mixologist Frank DeBellis of Headless Horseman in New York)
Ingredients 1/3 cup honey 1 cup frozen berries 1 lime, thinly sliced 1 orange, halved and thinly sliced 3 cups orange juice 3 cups sparkling water ice cubes red or white wine Preparation Combine honey, berries, citrus slices, and orange juice in a pitcher. Using a wooden spoon, press down on the fruit juice and to mix fruit with the honey. Cover and refrigerate for 2 hours or longer. Add sparkling water, ice, and wine when ready to serve. Stir to mix. (National Honey Board (Honey.com))
Ingredients 4 oz. Lillet aperitif wine, chilled 4 oz. club soda, chilled ice 1 orange peel 1 lime peel 1 lemon peel Preparation Fill a white wine glass with about ½ cup of ice. Pour Lillet over the ice and top with club soda. Drop peels to glass. (Chef Emily Wilson of Cooking Planit)
Ingredients 1 oz. Campari 1 oz. cranberry juice 3 oz. prosecco 5 fresh mint leaves Preparation In a glass filled with ice add all of the ingredients, adding the mint last. Lightly bruise the mint leaves and add to the glass. Stir one last time and enjoy. (Nitecap in New York)
Ingredients 2 oz. Brugal Extra Dry Rum . 75 oz. fresh lemon juice .75 oz. honey syrup (50 percent honey, 50 percent water) 2 oz. club soda 1 lemon wheel Preparation Shake all ingredients with ice, except soda, and strain into a Collins glass. Top with soda and garnish with a lemon wheel. (Mixologist John McCarthy of Bathtub Gin in New York)
Ingredients 2 oz. Cointreau 1 oz. cream soda ¼ tsp. freshly squeezed lime juice dash of orange flower water (suitable for cooking) 5 oz. sparkling wine 1 orange twist Preparation Build ingredients in a mixing glass, and then pour into an ice-filled goblet or Collins glass. Express the oil from the orange peel over the glass. Garnish with the twist. (David Solmonson and Lesley Jacobs Solmonson, authors of “The 12 Bottle Bar")
Ingredients 5 cups assorted fruits, such as oranges, pineapples, cherries, cantaloupe, raspberries, mango, and strawberries sliced or cut into chunks 1 ½ cups fresh basil or mint leaves ½ cup orange liqueur 1 bottle white wine, such as Sauvignon Blanc or Pinot Grigio squeeze of fresh lemon juice Preparation In a large punch bowl or pitcher, combine fruit, basil/mint leaves, lemon juice, and orange liqueur. Mash mixture gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and stir to combine. Refrigerate for at least one hour prior to serving. To serve, fill wine glasses with ice and top with drink. (Alivia Jane (www.AliviaJane.com))