"Bitter Blood Spritz | Crafted Pour"

"I created this recipe as an aperitivo for an Italian wine and cheese dinner. I love aperol spritzes and wanted to do something with similar orange and lightly bitter flavors, but maybe a little more complex on the palate. ", "undefined", "Bitter Blood Spritz",

"Ingredients"

Bitter Blood Spritz By , May 8, 2009 I created this recipe as an aperitivo for an Italian wine and cheese dinner. I love aperol spritzes and wanted to do something with similar orange and lightly bitter flavors, but maybe a little more complex on the palate. I created this recipe as an aperitivo for an Italian wine and cheese dinner. I love aperol spritzes and wanted to do something with similar orange and lightly bitter flavors, but maybe a little more complex on the palate. Ingredients: - Blood Orange & Rosemary Cordial - Naturale Bitter Vino Instructions: 2oz blood orange rosemary cordial* (recipe below) 1.5 oz Naturale bitter vermouth (feel free to substitute any bitter vermouth you wish here, cocchi americano or Cocchi rosa work well here as well and are more readily available) Serve in a wine glass with lots of ice. Top with about 2 ounces of soda water and about 3 ounces of sparkling rose. Garnish with a sprig or rosemary and a blood orange slice. Blood orange rosemary cordial: Equal parts acidified and sweetened blood orange juice and rosemary black pepper tea Start by peeling a few blood oranges. Roughly chop the peels and add white sugar equal to the weight of the peels. Let this sit for 4-6 hours on the counter or in the fridge overnight until a syrup forms, creating an oleo saccharum Acidified Blood orange juice: 5 oz fresh squeezed blood orange juice 1/4 tsp malic acid 1/2 tsp citric acid 1/4 oz oleo saccharum Rosemary black pepper tea: 300 grams boiling water (about 1.25 cup) 10 grams whole black peppercorns 10 grams fresh rosemary A pinch of salt Refreshing,Originals,spritz