While “Spritz” originally comes from Northern Italy, the recipe for this one (with blackcurrant liqueur!) is French. Many thanks to the Cassissium, which shared this recipe for a Blackcurrant Spritz with our favourite berry!
Generally, a “spritz” is composed of wine or sparkling wine, mixed with sparkling water – and more, if wanted. It is a tradition from Austria, with the simple intention to reduce the alcohol content of a wine by adding water. It developped in the 19th century, when the Veneto-region had been dominated by the Habsburg Empire, and many Austrian merchants and soldiers attended the local bars.
Over the years, the “spritz” developped as a summer aperitif, with the addition of bitters and liqueurs. The most famous spritz cocktail contains Aperol, a bitter Italian liqueur. But we, of course, prefer a blackcurrant spritz!
Ingredients for 1 blackcurrant Spritz:
2 cl Supercassis (or other blackcurrant liqueur, if you don’t have this one)
4 cl Maurin Quina
6 cl sparkling wine
6 cl tonic
slice of orange or orange peel
All ingredients should be very cold. If not, add ice cubes.
Pour cassis and Maurin Quina in a pool glass. Then add sparkling wine and Tonic. Decorate (and flavour!) with a slice of orange or an orange peel.
Enjoy your spritz!