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Cranberry Rosé Spritz

Bitter and bubbly, this is the perfect holiday cocktail.

Kevin Scharpf

20 Minutes
1 - 6 Servings
Easy
Ingredients
  • For the Cranberry Syrup:
  • 10 juniper berries
  • 1 cup unsweetened cranberry juice
  • 1 ½ cups cranberries, fresh or frozen
  • 1 ½ cups granulated sugar
  • 1 rosemary sprig
  • 1 lemon
  • Pinch fine sea salt
  • For one Cranberry Rosé Spritz:
  • 1 ounce cranberry syrup
  • 1 ½ ounces Nonino Amaro (may substitute Aperol), chilled
  • 4 ounces Prosecco rosé or other sparkling rosé
  • Cranberries, rosemary sprigs, and/or lemon twist, to garnish (optional)
  • For a Batch:
  • 6 ounces cranberry syrup
  • 9 ounces Nonino Amaro (may substitute Aperol), chilled
  • 1 750 ml bottle Prosecco rosé or other sparkling rosé
  • Cranberries, rosemary sprigs, and/or lemon twists, to garnish (optional)
Instructions
    1.

    For the syrup, place a 3QT Saucier or Saucepan over medium-high heat. Toast juniper berries until they become fragrant, 2–3 minutes.

    2.

    Add cranberry juice, cranberries, sugar, and rosemary. Use a peeler to peel lemon zest into strips and add to cranberry mixture. Reserve lemon flesh for another use. Bring mixture to a simmer for 2–3 minutes, then remove from the stove, and add fine sea salt.

    3.

    When syrup has slightly cooled, strain through a fine-mesh sieve and chill until ready to use. Makes about 1 ½ cups and keeps 2–4 weeks in the fridge.

    4.

    To make the spritz, place Coupe Glasses in the freezer for 15 minutes before ready to serve. If making a batch, add ice to a pitcher.

    5.

    Measure out cranberry syrup and Nonino Amaro into Glass(es), stirring well, then add Prosecco rosé. If making a batch, mix in pitcher, then pour in Prosecco rosé.

    6.

    Finish drinks with garnishes and serve. If making a batch, float garnishes in the pitcher, then pour into chilled Glasses and serve.