Created as a spring/summer aperitivo, this “feminine and delicate” spritz riff accents the citrusy essence of Italicus with a small measure of peach liqueur, plus grapefruit bitters to balance the sweetness. Dario Doimo, an Italian native who grew up in the middle of the region that produces Prosecco, lengthens the spritz in the classic style, using both soda water and his homeland’s native sparkler.
- 1 1/2 ounces Italicus
- 1/2 ounce Giffard Crème de Pêche de Vigne
- 2 dashes Scrappy’s Grapefruit Bitters
- 2 ounces Prosecco
- 1 ounce soda water
Garnish: grapefruit peel and edible flower
- In a large wine glass, combine all ingredients over ice. Stir gently to combine.
- Garnish with grapefruit peel and edible flower.