Cranberry Rosé Spritz
Bitter and bubbly, this is the perfect holiday cocktail.
Cranberries are often relegated to their sauce form at the Thanksgiving table. Now thanks to Chef Kevin Scharpf at Brazen Open Kitchen in Dubuque, IA, they can have a place of honor. While spritzes are often warm-weather drinks, Chef Scharpf makes a cranberry syrup infused with juniper, rosemary, and lemon to amp up the wintery flavors as part of our 1st Annual Thanksgiving Menu. Prosecco rosé makes for a rosy colored drink that’s pleasantly bittersweet from the addition of Amaro.
Chef Scharpf helpfully includes measurements for one drink or six, so you can easily adjust this recipe depending on the number of guests you’re serving.
Cranberry Rosé Spritz
Bitter and bubbly, this is the perfect holiday cocktail.
Kevin Scharpf
- For the Cranberry Syrup:
- For one Cranberry Rosé Spritz:
- For a Batch:
For the syrup, place a 3QT Saucier or Saucepan over medium-high heat. Toast juniper berries until they become fragrant, 2–3 minutes.
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.
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.
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.
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.
Finish drinks with garnishes and serve. If making a batch, float garnishes in the pitcher, then pour into chilled Glasses and serve.
