Autumn Spritz Cocktail
A perfectly autumnal mix between a red sangria and mulled wine that embodies all the best flavors of fall.
Instead of opting for either sangria or mulled wine this holiday season, Chef Andy Miller of Southern California’s Great White thinks you can—and should—have both. This autumnal cocktail, as seen in our 2nd annual Thanksgiving menu, features a spiced simple syrup that pairs perfectly with gentian-driven Amarao, while sherry rounds it out with a dry finish and nutty, herbaceous aromatics.
Autumn Spritz Cocktail
A perfectly autumnal mix between a red sangria and mulled wine that embodies all the best flavors of fall.
Andy Miller / Great White
- For the spiced simple syrup:
- For the cocktail:
Make the spiced simple syrup: Combine star anise, cardamom, cloves, and cinnamon sticks in a Saucepan. Add 1 cup water and raw sugar and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Remove from heat and allow simple syrup to cool, then strain over a bowl; discard spices. Allow to chill before using. (You can keep syrup in an airtight container in the fridge or up to 2 weeks.)
Make the cocktail: Add amaro, sherry, spiced simple syrup, Prosecco, and sparkling water to a White Wine Glass. Give cocktail a quick stir, top with ice, and serve with orange wedge and cinnamon stick.
