The Story Behind The Calabrian Spritz

The base of this low-ABV spritz, Italicus, is a rosolio: an Italian liqueur made with rose petals dating back to the 15th century. The liqueur sources bergamot — a standout flavor in the cocktail — from the Calabrian region in Italy, which is what inspired this cocktail’s name.

Like every great spritz, it is fresh with balanced acid and fizz. The addition of pineapple creates a subtle tropical tartness, while the vermouth and Italicus balance green herb notes with citrus and floral overtones. The key to this cocktail, though, is the orange ribbon. The aromatic elements provided by the peel tie it all together, as a ribbon should.

Ingredients

  • 1 ounce Italicus
  • ¾ ounce dry vermouth
  • ¼ ounce Giffard pineapple
  • Bar spoon citric acid solution*
  • 1 dash Bittercube's root beer bitters
  • Tonic water, such as Q
  • Garnish: orange peel ribbon (long peel)

Directions

  1. Fill a Highball glass with ice.
  2. Add ingredients (except tonic) to the glass over ice.
  3. Add the orange ribbon garnish.
  4. Top with more ice if needed, then top with tonic. Gently agitate with a bar spoon to mix the tonic water with the other ingredients.

Recipe Rating

(3 votes)

*Citric Acid Solution Ingredients

  • 10 grams citric acid powder
  • 100 grams water

*Citric Acid Solution Directions

  1. Weigh ingredients and mix powder with water until completely dissolved.
The Calabrian Spritz Recipe