Alpine Spritz

Adapted from Spritz by Talia Baiocchi and Leslie Pariseau

Made with a list of ingredients meant to channel the cool, glacial ferocity of the Alps, this spritz has a base of Braulio, an Italian alpine bitter that tastes of menthol and bittersweet pine. The acidic Riesling, homemade grape syrup, and aromatic rosemary garnish add a layered complexity that continues to linger after the first sip.


Serving: 1

  • 3/4 ounce Braulio
  • 1 ounce riesling
  • 1/2 ounce grape syrup (see Editor's Note)
  • 3 ounces Crémant D'Alsace

Garnish: rosemary sprig

  1. Build the ingredients in a double rocks glass, wine glass or Collins glass over ice and add the garnish.
Editor's Note

Grape Syrup:
two cups purple, slipskin grapes like concord or cabernet sauvignon
one cup sugar
one cup water

Combine all of the ingredients in a saucepan over low heat. Crush and muddle the grapes and stir until the sugar is dissolved. Remove from the heat and let sit for at least 30 minutes. Strain, bottle, and store in the refrigerator for up to one month.