Citrus Berry Vermouth Spritz Recipes

VERMOUTH SPRITZ

Vermouth Spritz image

This is as easy at it sounds - almost effortless, really. Just be sure to use a vermouth you really love (I'm a fan of dark, robust, earthy Spanish ones) and keep the bottle in the fridge.

Provided by Rosie Schaap

Yield 1 drink

Number Of Ingredients 3

Ingredients

2 ounces sweet vermouth
4 ounces soda water
Wedge of citrus or olives, for garnish (optional)

Steps:

Fill a highball or large wine glass with ice. Add the vermouth and top up with the soda water. Garnish, if desired, with a fat wedge of lemon or orange or grapefruit, and/or a nice olive or two. Want something stronger? Add a slug of gin.

Nutrition Facts : @context http, Calories 47, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 27 milligrams, Sugar 0 grams

WHISKEY SPRITZ

Whiskey Spritz image

Provided by Giada De Laurentiis

Categories beverage

Time 2h5m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 cup bourbon
1 cup orange juice, chilled
1 cup bitter orange liqueur, such as Campari
1 cup sweet vermouth, such as Carpano Antica
3 cups orange-flavored sparkling water, such as Perrier, chilled
1 orange, sliced into rings
1 blood orange, sliced into rings
1 pint blackberries

Steps:

Combine the bourbon, orange juice, orange liqueur and sweet vermouth in a punch bowl. Cover and chill until ready to serve, at least 2 hours.
To serve, stir in the sparkling water, orange rings, blood orange rings and blackberries. Serve over an ice block or with large cubes of ice.

CITRUS BERRY SPRITZ

Citrus Berry Spritz image

Provided by Giada De Laurentiis

Categories beverage

Time 4h10m

Yield 4 drinks

Number Of Ingredients 5

Ingredients

8 ounces rose citrus vermouth, such as Lillet
8 ounces club soda
8 berries (raspberries, blueberries or blackberries)
4 berry ice cubes (see Cook's Note)
4 fresh mint leaves

Steps:

Combine the vermouth with the club soda in a pitcher. Pour into 4 glasses. Divide the berries and ice cubes among the glasses. Give the mint leaves a rub and add one to each glass. Serve chilled.

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