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This deep maroon cocktail is cherry cola for adults but with a subtle, spicy, and not-too-sweet flavor.
2 oz. amaro (such as Nonino)
3 oz. Lambrusco
Cherry soda (for serving)
1 maraschino cherry
Pour amaro and Lambrusco into a rocks glass filled with ice. Top off with a splash of soda, stir gently to combine, and garnish with cherry.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen
Recipe by Yekaterina Boytsova
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The name aptly describes the drink.
Created in 2013, this was a popular drink at Jamie's Italian Bars.
There are approximately 236 calories in one serving of Sour Cherry Spritz.
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The Spritz is a drink from northern Italy, particularly Venice and the Veneto region where it is pronounced 'Spriss'.
Liqueurs & cordials
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings.
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One of the truly classic liqueurs, Bénédictine contributes honeyed herbal notes to cocktails. All those below call.
20 best Falernum cocktails
Falernum is a versatile and flavoursome cocktail sweetener. Spiced (but not hot spiced) falernum is a characterful yet.
20 best Irish whiskey cocktails
Irish whiskey tends not to be peated so usually lacks the subtle smoky notes associated with Scotch whisky, so making.
Harvey Wallbanger Cocktail
One of the most famous cocktails from the 1970s, the Harvey Wallbanger is basically a Screwdriver (vodka and orange.
As far as cocktail profiles go, these are on the light, bright, and slightly sweet side. Cucumber is muddled with fresh lime juice, shaken with vodka and mint simple syrup, and then topped with a heavy pour of Prosecco or champagne. You get the cucumber and bubbles on your taste buds first and then a surprising, minty finish. It’s straight-up delightful!
Cherry Bakewell Spritz
We’re big fans of the Cherry Bakewell Spritz as not only is it effortlessly elegant to make, it is also an exceedingly good cocktail! It’s one of our most popular cocktails, quite simply because it’s true to its name, it tastes just like a Cherry Bakewell.
If you have dinner party plans and you’re looking to treat your pals, this lush cocktail is sure to impress them. We think this is great served as an aperitif and suggest greeting your friends with this tasty imbibe when they first arrive. Without a doubt, we’re sure it’ll go down a treat.
What makes this recipe different from conventionally complicated cocktails is that you’ll make both a professional looking and quality tasting drink in under a minute. You’ll certainly look the pro serving it up too.
Firstly, all you’ll need are day to day kitchenware you’ll have in the kitchen: a short glass, a sharp knife and a bottle opener. Alongside this, you’ll need a chilled bottle of Pedrino Ruby & Tonic Spritz, a fresh lemon, a handful of ice (enough to fill the glass to the top), and last but not least, Amaretto.
1. In a small pan, heat the turbinado sugar with 1 1/ 3 cups water over medium-high, stirring often, until the water comes to a simmer and the sugar dissolves, about 5 minutes. Add the cinnamon stick, stir again, and remove from heat. Let the cinnamon syrup stand until it cools to room temperature, about 15 minutes. Strain into a lidded jar. (Any leftover syrup will keep in the fridge for up to 2 weeks.)
2. Add the vermouth, passion fruit juice, lemon juice, 1 1/4 oz. cinnamon syrup, and salt to a cocktail shaker. Add ice and shake until cold, 5 to 10 seconds. Strain into 2 glasses filled with ice. Top each glass with 3 oz. prosecco, a splash of club soda, and 3 dashes of bitters.
Tip: All dry vermouth is white, but not all white vermouth is dry. While most sweet vermouth is made with red wine, this recipe calls for a sweet white vermouth.
The Best Aperol Cocktails to Sip Al Fresco
These bright, punchy cocktails are just what you need to toast the warm weather.
Since its debut at the 1919 Padua International Fair, the Italian aperitif Aperol has pretty much single handedly turned the spritz into an international drinking tradition. And since the bittersweet drink&mdashmade with citrus oil and a secret recipe of herbs and roots&mdashis celebrating its 100th birthday this year, now is the perfect time to embrace its palate-refreshing, cocktail-brightening, sip summer-ifying powers. From the cocktail that started it all, the original Aperol Spritz, to negronis, paper planes, and more, these are the recipes you'll want to keep in rotation all season long.
Equal parts Aperol
Equal parts Cinzano Prosecco
Splash of Soda
Mix all ingredients in a wine glass with ice and gently stir. Garnish with an orange slice.
2 oz Brockmans Gin
1 oz Antica Formula
1 oz Aperol
Dehydrated orange for garnish
Muddle 4 raspberries in a shaker and add ice cubes with all the other ingredients. Shake until chilled. Double strain into a rocks glass over an ice ball. Garnish with a slice of dehydrated orange.
1.5 oz Tanqueray no. Ten gin
.5 oz Aperol
.5 oz Grapefruit
.5 oz Lime
Stir ingredients over ice strain into champagne flute
By John Walter from Outlier in Seattle.
1.5 oz Banks 5 Rum
.5 oz Aperol
.75 oz watermelon juice
.5 oz simple syrup
.5 oz lemon juice
Combine all ingredients in a wine glass with ice and stir. Top with sparkling water and garnish with mint leaves.
By Kenneth McCoy, Chief Creative Officer of Public House Collective for The Rum House
1.5 oz Playa Real Mandarin
.5 oz Agave syrup
.75 oz Freshly squeezed lime juice
.5 oz Aperol
Garnish with a lime wedge
Combine, shake well and pour into a double rocks glass with one extra-large ice cube. Garnish with a lime wedge.
2.5 oz Bourbon
.75 oz Aperol
1 tsp simple syrup
Combine in a mixing glass with ice and stir 10-15 seconds. Strain into chilled rocks glass over a large whiskey ice block. Garnish with grapefruit zest.
.75 oz Trail&rsquos End Whiskey
.74 oz Aperol
.75 oz Meletti amaro
.75 oz lemon juice
Combine all ingredients into shaker. Shake with ice and double strain into glass.
2 oz Knappogue Castle 12 Year Old Irish Whiskey
.75 oz Lillet Rosé
.5 oz Aperol
2 slices cucumber
1 pinch Kosher salt
Muddle cucumber slices into a mixing glass. Add ice and all other ingredients. Stir and double strain into a coupe. Garnish with cucumber ribbon.
By Joaquín Simó of Pouring Ribbons
.5 oz strawberry shrub*
1 oz Aperol
3 oz rosé wine
1 oz seltzer, to taste
Build all ingredients except for seltzer in and ice-filled wine glass. Stir to combine and garnish with 4 strawberry slices
*Strawberry shrub: Wash 10 strawberries, remove tops and cut in quarters. Let sit in 2 cups of sugar overnight, then add 2 cups raspberry vinegar and stir to dissolve sugar. Put over heat in a sauce pan until boiling then immediately remove. Let cool, strain out berries and bottle liquid.
By Meaghan Dorman of Dear Irving on Hudson
.5 oz Aperol
.5 oz Mr Black
.5 oz Ancho Reyes
Dash Cardamom bitters
Build all ingredients in a shaker with ice. Shake and strain into a rocks glass with fresh ice.
2 oz. Buffalo Trace
.5 oz rosemary-infused Aperol*
.5 oz Noilly Prat Dry Vermouth
Stir ingredients over ice serve up. Garnish with rosemary sprig and lemon zest.
*Rosemary-infused Aperol: Place three stalks of fresh rosemary, approximately 10&rdquo long, into one 750 ml bottle of Aperol let infuse at room temperature for three days.
By Benjamin Harris & Travis Sanders from Pennyroyal in Seattle.
1 oz Ketel Botanical Grapefruit Rose Vodka
1 dash Ramazzotti Rosato
.75 oz LoFi Dry Vermouth
.5 oz St. Germain
1 oz Vlado Prosecco
.5 oz lemon juice
.25 oz simple syrup
1 dash Hopped Grapefruit Bitter
Top with Club Soda
Add all ingredients except club soda to a glass with ice. Stir well and top with club soda.
.75 oz Flor de Caña 7
.75 oz Aperol
.75 oz fresh Lemon Juice
.75 oz Amaro Nonino
Combine all ingredients in a shaker with ice and shake well. Strain into a coupe glass or a rocks over a large format ice cube. Garnish with a small origami paper plane.
1.5 oz Hudson Baby Bourbon
1 oz Aperol aperitif
.5 oz fresh lemon juice
.5 oz honey syrup
Half-dropper of Bittermens Elemakule Tiki Bitters
Add all ingredients to shaker with ice, and shake to chill. Strain over rocks or top with club soda. For a fizz format, shake with 1 egg white or .75 oz aquafaba.
I had the most amazing boozy getaway the other week and wanted to share the experience with y&rsquoall. I&rsquom currently visiting family in NC for the holidays and wanted to get away from all the craziness with my boyfriend so we booked a romantic cabin escape. Of course we started with wine and a cheese plate but we also packed a pre-batched traveller cocktail with us to make the best of our time as the evening progressed.
When packing for our winter holiday cabin getaway we made sure to pre-batch a cocktail that we would be able to enjoy with minimal effort once we were relaxing. To go with the rustic cabin feel we didn&rsquot want to take our fragile glassware with us, so we picked up some SOLO Cups on our way.
The cocktail also had to be simple and juice free so we didn&rsquot have to shake it or do anything special so we picked a cocktail that was super easy to bottle and added in a seasonal syrup. The Negroni was the obvious choice and as it was really cold in the mountains where the cabin was I wanted to mix a syrup that would optimize the winter season. This led me to create one of my favorite winter syrups, the spiced simple syrup which lends its profile from a mulled wine recipe.
Once we reached the cabin we placed the decanter of Spiced Negroni in the fridge so it was chilled and ready to drink when we were ready for it. It turned out to be a perfect evening starting off with red wine and cheese followed by some Champagne in the jacuzzi and finally capped off by delicious pre-batched Spiced Negroni by the fireplace.
8 Summer Cocktail Recipes
With summer right around the corner, Angela Thompson, Director of Beverage Innovation for Monin, has created eight refreshing libations to get you in the summer state of mind. Thompson has taken her more than 40 years of experience in the hospitality industry to create these recipes, which include everything from twists on the classics to reimagined childhood treats and patriotic sparklers. There are thirst-quenching drinks for every sun-filled occasion on this list!
Sparkling Melon Mint Lemonade
“Carbonated cocktails are the preferred light and refreshing beverage for summer imbibing,” says Thompson. “Add in a classic summer flavor like juicy watermelon and easy-to-grow mint for a fresh cocktail perfect for a BBQ, holiday celebration, or even a warm weekend at the pool. But be careful, this one goes down easy!”
8 mint leaves
½ oz. Monin Classic Watermelon Syrup
½ oz. fresh lemon juice
1 ¼ oz. Limoncello
Top with 3 oz. Prosecco
Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed.
Cap, shake and strain into serving glass with ice, top with Prosecco. Garnish with lemon
slices, a watermelon slice, and a mint sprig.
Red White & Blue Sangria
“Spruce up your typical patriotic cocktails with a new and unique flavor: dragon fruit,” recommends Thompson. “This low-ABV patriotic sangria is easy to make, and all you need is a cookie cutter to punch out the dragon fruit stars. Swap out the wine for some lemonade for a drink that even the kids can enjoy.”
6 strawberry slices
¾ oz. Monin Dragon Fruit Syrup
3 oz. Sauvignon Blanc Wine
1 oz. white cranberry juice
Top with club soda
Pour all ingredients into a serving glass in the order listed, except club soda, and stir. Add ice and top with club soda. Garnish with dragon fruit stars and blueberries.
“Arnold Palmers are a summer classic that everyone loves,” says Thompson. “Give it a modern twist with a touch of bourbon and added flavors of cherry and peach. If you are observing a sober summer, simply skip on the bourbon and pour in some extra lemonade.”
1 pump Monin Peach Concentrated Flavor
3 oz. lemonade
½ oz. Monin Black Cherry Purée
3 oz. black tea
1 ¼ oz. bourbon
Pour peach concentrated flavor and lemonade into serving glass and stir. Add ice and remaining ingredients in order listed. Garnish with a dark cherry, lemon slice, and mint sprig.
Spiced Ginger Daiquiri
“Imagine the soft swaying of a hammock, staring up at shadowed palm leaves, and smelling the saltiness of the ocean breeze, that’s where this drink takes you, even if you are lying on your living room floor,” says Thompson. “The powerful, bright ginger in this frosty daiquiri is rounded out by sweet molasses notes from the spiced brown sugar and tied together with citrus and rum. A refreshing island retreat in a glass.”
1 oz. Monin Ginger Purée
¾ oz. Monin Spiced Brown Sugar Syrup
¾ oz. fresh lime juice
2 oz. Jamaican rum
Fill serving glass full of ice. Pour ingredients into a blender cup in order listed. Add ice from
serving glass, cap, and blend until smooth. Pour back into serving glass and garnish with
candied ginger and a lime slice.
“A couple of years ago, I had this drink at the NoMad bar in New York City,” says Thompson. “I wanted to pay tribute with my version as the drink’s flavor and complexity has stayed with me since I first tasted it. This beverage is a surprisingly frothy and refreshing alternative to an iced coffee that reminds me of a carrot cake with spiced cream cheese frosting. A decadent treat everyone can enjoy.”
¾ oz. Monin Chai Tea Concentrate
2 pumps Monin Passion Fruit Concentrated Flavor
3 oz. cold water
1 oz. sweetened condensed milk
¼ oz. balsamic vinegar
Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Garnish with a mint sprig.
Cherry Cobbler Mocktail
“This zero-proof twist on the classic, pre-prohibition cobbler swaps out sherry for sherry vinegar, which makes this zero-proof drink stand out in the most refreshing way,” says Thompson. “The sherry vinegar adds complexity and brightness that gives the flavors in this drink a nice pop.”
½ oz. Monin Black Cherry Purée
¼ oz. Monin Spiced Brown Sugar Syrup
¼ oz. sherry vinegar
½ oz. fresh lemon juice
½ oz. pineapple juice
Top with club soda
Fill serving glass full of ice. Pour ingredients into mixing glass, except club soda, with 2/3
ice in order listed. Cap, shake, and strain into serving glass with ice and top with club soda.
Garnish with a dark cherry and mint sprig.
Orange Spritzsicle Float
“One of the favorite treats from my childhood is a creamsicle,” says Thompson. “For this version, I used a touch of Vanilla with Orange Spritz, which still delivers the orange flavor of a creamsicle, but it has a bitterness (like Aperol) to give this zero-proof drink an adult edge. Want to make it more adult? Add 1 oz. of orange vodka or Cointreau to further awaken your inner child.”
¾ oz. Monin Orange Spritz Syrup
½ oz. Monin French Vanilla Syrup
5 oz. club soda
2 scoops vanilla ice cream
Pour ingredients into serving glass in order listed. Garnish with an orange slice.
Blueberry Cobbler Caddy
“Running low on energy and love Arnold Palmers?” asks Thompson. “This cold brew coffee lemonade is a whole new bag. The extra flavors of blueberry and spiced brown sugar give this drink a sweet blueberry cobbler edge, for a delicious afternoon pick-me-up.”
4 oz. cold brewed coffee
2 pumps Monin Blueberry Concentrated Flavor
½ oz. Monin Spiced Brown Sugar Syrup
3 oz. lemonade
Fill serving glass full of ice. Pour cold brew coffee into serving glass then top with remaining ingredients in order listed. Garnish with blueberries, a lemon wheel, and mint sprig.
Spiced Cherry Cranberry Chutney – Not Just For The Holidays
One of my favorite parts of the holiday meals are the leftovers. To me, there is nothing like a fab turkey or ham sandwich with a bit of cranberry relish to accent it. I have a fave store-bought Cranberry Orange Apple relish that I keep stocked in the pantry for those sandwich “emergencies” but, in my opinion, there is nothing like making your own. I love the savory note that chutney has and this Spiced Cherry Cranberry Chutney is a first pick contender for the holiday table.
This Spiced Cherry Cranberry Chutneymelds sweet cherries and tart cranberries with a touch of apple, some brown sugar, and warm spices. The best thing is this chutney can be made with pantry ingredients you might already have on hand. I know in the fall/winter, I always tend to stockpile cranberries and dark sweet cherries in the freezer. Add a bit of fresh apple and onion and you are golden. Once everything has cooked down, one bite of this will have you forgetting about the store bought version of the typical cranberry sauce ever again.
Make this Spiced Cherry Cranberry Chutneyfor your next soiree but take my advice – hide a small jar of this lovely chutney in the fridge for those late night sandwich emergencies.
Gather your ingredients
Don’t knock the frozen – it works perfectly
The perfect accompaniment – with ham, turkey and even better on a sandwich!
Aly M. Cleary
This Spiced Cherry Cranberry Chutney will be a hit at your holiday table. Even better are the leftovers slathered on a delicious turkey sandwich. What's not to love!
Bitter Lemon Tonic Water
Build in a Collins or highball glass over ice, top with Tonic Water, and garnish.
Give your coffee routine a European twist! This Espresso & Tonic variation combines two classic Italian libations - espresso and the Spritz cocktail. Perfect for summer sipping and fancy brunching.
2 oz freshly brewed espresso or cold brew concentrate
Add Tonic Water to an ice-filled glass (we like a wine glass for an authentic Italian Spritz experience, but any glass will do), then slowly pour in the coffee. Garnish.
Emily Vikre’s Negroni Highball
“All this thinking about Negroni’s led me to want to make a Negroni highball!” - Emily Vikre
Read our Q&A with Emily to learn more about her journey into the world of cocktails, distilling, and - you guessed it - Negroni’s!
Emily Vikre’s Negroni Highball Recipe:
Garnish: orange twist, optional
Combine the spirits in a highball glass with ice, top with Bitter Lemon, and stir gently. Garnish if desired.
Spiced Orange Spritz
Make this mimosa riff at your next brunch gathering for a zero-proof companion to clear minds and clean plates.
Spiced Orange Spritz Recipe:
Garnish: star anise, freshly-grated cinnamon
Stir all ingredients together in a chilled flute glass and garnish.
Grown-Up Shirley Temple
The zero-proof Shirley Temple has many variations, but ultimately it’s reputation as a cloyingly sweet pink drink made exclusively for kids prevails across each one.
In this recipe, we’ve updated the classic for kids AND kids at heart. We’ve eliminated the sugary soda, upped the acidity, and added a bitter element all while keeping the original flavor profile front and center.