Notes on a Party

Notes on a Cocktail | Tyrolean Spritz

amaro cocktail with bitters

Around the holidays, there is always a smattering of new cocktail recipes created to induce cheer during the festive season.  Personally I think we need it more in February and March, when winter for many of us – not including you lucky LA people – has dragged on and our morale (as well as our Vitamin D) is getting low.

We dug up an elegant, warming cocktail recipe that will get you out of the winter doldrums.  Wood burning fireplace and snowy weather optional, but highly recommended.


adapted from recipe from A Year in Food

Recipe makes 1 cocktail

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*
3 dashes Regan’s No. 6 orange bitters
rosemary sprig for garnish
orange wedge or peel for garnish

Combine the sparkling wine, sparkling water, amaro, orange juice, simple syrup and bitters into a cocktail shaker.  Stir gently with a spoon. Fill large wine glass or highball glass halfway with ice.  Pour drink slowly into the glass.  Garnish with a sprig of rosemary or an orange peel. Serve immediately.

*Rosemary simple syrup:  Over low heat, bring one cup water and one cup sugar to a gentle simmer.  Add 4 sprigs of rosemary (use 2 sprigs for a weaker taste) and continue to simmer for a half an hour.  Strain the syrup and let cool before use.

Ramazzotti Amaro has a blend of 33 herbs and spices but the most pronounced flavors are orange peel, cardamom, myrrh and cinnamon giving this drink a lot of depth and warmth.  We like to make a batch of this cocktail right in the pitcher when guests first arrive at a dinner party to serve before the meal begins.

PHOTO CREDIT:  A Year in Food

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