Red Texas Spritz

Abigail Gullo, Compère Lapin | New Orleans

In riffing on the classic Aperol Spritz, New Orleans’ Abigail Gullo likes to infuse the Italian bitter liqueur with the likes of fruit and herbs—here, lemongrass and blackberry, which lend an extra dose of botanical complexity.

The drink takes its name from a beer made by Houston’s Saint Arnold Brewing Company, namely a Berliner Wiesse brewed with raspberry purée for a tart, fruity beer with a distinctly rosy hue. However, any sour beer can be substituted, though Gullo prefers those made with fruit.


Serving: 1

  • 2 ounces lemongrass- and blackberry-infused Aperol (see Editor's Note)
  • 3 ounces raspberry-flavored beer, preferably Saint Arnold Raspberry AF
  • 3 ounces coconut sparkling water, preferably LaCroix

Garnish: fresh blackberries and raspberries

  1. Combine all ingredients in a pilsner glass over ice and stir.
  2. To garnish, float fresh berries in the glass or spear on a pick.
Editor's Note

Lemongrass- and Blackberry-infused Aperol:
1 stalk lemongrass, roughly chopped
¼ cup blackberries
1 cup Aperol

Steep the lemongrass and blackberries in Aperol for 3 hours. Strain and funnel into a bottle and cap tightly. Makes enough for 4 drinks.