Blood Orange Winter Spritz
I'm here to get you off your January booze cleanse (You're welcome!)
I’ve been meaning to get a bottle of St. Germain to play with for a long time. Many times I’ve had the Springtime in Paris cocktail at the Driftwood Room here in town, which is a champagne cocktail with St. Germain. I believe it’s pretty simple, and it’s served in a flute. Needless to say, I am a fan.
Then there’s the traditional St. Germain cocktail: the liqueur, the sparkling water and sparkling wine. Served on the rocks. It’s meant to be easy drinking, which is perfect for the summer. I did a little testing and determined that my ideal mixture is actually a little different than what I’m finding on the internet as the traditional recipe – 1.5 oz. St. G, 2 oz. soda, 2 oz. sparkling wine.
First of all, of course I had to add bitters. I just don’t make cocktails without adding them anymore. And in a cocktail that is based on a liqueur, AND includes Prosecco (because that’s what I can find in small bottles), I think it’s a must. My lemon bitters came in handy – but I’m running low! I’ll need to make more soon.
And secondly… I added more sparkling wine. I understand why it’s not ALL wine instead of using those 2 oz. of soda, but… I wanted to tip the scales toward the wine.
Great news: it turns out this is possibly the most refreshing cocktail I’ve had this summer. And this is coming from the girl who made strawberry margaritas with home-infused tequila last week and blackberry margaritas with syrup made from blackberries I picked myself the week before that.
Here’s what you need:
2-4 dashes of lemon bitters
1.5 oz. St. Germain
2 oz. sparkling water/soda, chilled
3 oz. Prosecco, chilled
lemon peel for garnish
2-3 basil leaves for garnish
In a stirring glass filled with ice, stir the lemon bitters and St. Germain until cold and strain into a collins glass filled with ice. Top with the sparkling water and Prosecco, stirring gently to combine. Garnish with a lemon peel and a few fresh basil leaves. Sip and be refreshed.