Windowsill Spritz
A refreshing take on the Bellini, this cocktail by Sean Hoard was published in The Bartender’s Pantry by Jim Meehan and Bart Sasso with Emma Jansen (2024 Ten Speed Press). I’ve edited the original recipe to allow for off-label wine and spirits. Make the orgeat before making this cocktail.
Servings: 1
Equipment
- 1 chilled wine glass
Ingredients
- 1 ½ ounces prosecco, cava, champagne, such as Domaine Landrons Atmosphères sparkling wine, chilled
- 1 ½ ounces seltzer or another kind of force-carbonated water chilled
- ¾ ounce vodka, such as Wheatley
- ¾ ounce Peach Purée (recipe above)
- ¾ ounce Orgeat (recipe linked above and below in Notes)
- Dash of absinth, such as St. George (optional)
- Ice, preferably cracked or pebble
- Nutmeg, freshly grated, for garnish
Instructions
- Add the wine, soda water, vodka, peach purée, orgeat, and absinthe to a chilled wine glass. Add a scoop of ice to the glass and stir gently. Garnish with some freshly grated nutmeg.
Notes
For a superb Orgeat recipe, look no further than here.
