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.
- 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
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.