Herbal Spritz

Herbal Spritz
This spritz strikes the perfect balance between bitter and sweet, thanks to the combination of liqueurs—gentian, Calvados, and rhubarb—and a splash of raspberry vinegar.Nicole Franzen

The combination of bitter gentian liqueur and Calvados, Normandy’s famous apple brandy, adds body and complexity to this otherwise delicate drink, while rhubarb liqueur and raspberry vinegar deliver just the right amount of acid and sweetness. Try pairing the spritz with rich, nutty seafood dishes.

This recipe comes from Israel Mejia, the bar manager at auburn in Los Angeles.

Equipment

Herbal Spritz
Calvados, the fragrant French apple brandy, is a wonderful foil for bitter gentian liqueur in this well-balanced cocktail. A touch of rhubarb liqueur and raspberry vinegar gives it a tart and earthy shrub-like character.
Yield: makes 1
Time: 5 minutes

Ingredients

  • 1¼ oz. (2 Tbsp. plus 1½ tsp.) Bonal Gentiane-Quina
  • ¾ oz. (1 Tbsp. plus 1½ tsp.) Calvados
  • ½ oz. (1 Tbsp.) rhubarb liqueur
  • ¼ oz. (1½ tsp.) raspberry vinegar
  • 2 oz. (¼ cup) sparkling wine
  • 1–2 raspberries, for garnish
  • Sprig of Thai basil, for garnish

Instructions

  1. In a cocktail shaker filled with ice, combine the Bonal Gentiane-Quina, Calvados, rhubarb liqueur, and raspberry vinegar. Stir well to chill, then strain into a wine glass filled with fresh ice. Top with sparkling wine, and garnish with raspberries and Thai basil.