Honeymoon Spritz

updated Jun 29, 2020
summer
Honeymoon Spritz

This effervescent sipper, a nod to European vacations, is a relative of the Spritz. It's made with a rosé syrup, freshly-squeezed lemon juice, and a splash of Aperol.

Makes1 drink

Prep10 minutes

Cook5 minutes

Jump to Recipe
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Credit: Greg Davis; Food Styling: Josh Gandee

There’s nothing quite like holding the map of an ancient city and putting miles on your new walking shoes as you look around at weathered architecture, stubbing your toe on cobbled streets. Or peering down alleyways at carts, and shops, and two chairs at an angle with seated elders of the town conversing over coffee and a pastry. “We did Europe,” you’ll hear a friend say, and any number of questions might arise in your head. Were they in wine country? Exploring coastal towns? Did they feast their eyes on countryside, mountain views, or simply feast on local fare? There’s no wrong way with a European vacation.

With these trips on pause for now, I’m bringing a little slice to your home with a European vacation-inspired cocktail. This effervescent sipper is a relative of the Spritz, a word that evokes the fervor of a freshly squeezed lemon. Syrup made from rosé beckons for a moment in the sun in the south of France, as it’s mixed with fresh lemon juice as an homage to the limoncello makers of Italy. A healthy pour of Aperol readies the palate for an endless mix of cheese and charcuterie, fortified with a touch of white rum to add a soft vanilla backbone that holds everything together.

Honeymoon Spritz

This effervescent sipper, a nod to European vacations, is a relative of the Spritz. It's made with a rosé syrup, freshly-squeezed lemon juice, and a splash of Aperol.

Prep time 10 minutes

Cook time 5 minutes

Makes 1 drink

Nutritional Info

Ingredients

For the rosé wine syrup:

  • 1 cup

    rosé wine

  • 1 cup

    granulated sugar

For each cocktail:

  • Ice

  • 1 1/2 ounces

    Aperol

  • 1 ounce

    rosé wine syrup

  • 1/2 ounce

    white rum

  • 1/4 ounce

    freshly squeezed lemon juice

  • 3 ounces

    soda water, chilled

  • Lemon wheel, for garnish

Instructions

  1. Make the rosé wine syrup: Place 1 cup rosé wine and 1 cup granulated sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature. Refrigerate in an airtight container up to 3 weeks.

  2. Make the cocktail: Fill a cocktail shaker and a wine or Collins glass with ice. Add 1 1/2 ounces Aperol, 1 ounce rosé wine syrup, 1/2 ounce white rum, and 1/4 ounce freshly squeezed lemon juice. Shake until the outside of the shaker is frosted. Pour through a strainer into the glass. Top with 3 ounces chilled soda water and a lemon wheel.