What’s New?


Alpine Spritz Cocktail

Yield: One Cocktail


1 heavy dash Grapefruit bitters – we recommend Fee Brothers
1 heavy dash Eucalyptus bitters – we recommend Hella Bitters
1 oz Fords Gin
½ oz Zirbenz
½ oz Rosemary Syrup (recipe below)
3.5 oz Castellroig Rosat
Garnish: 1 sprig rosemary

Rosemary Syrup:

2 sprigs fresh rosemary, destemmed
1 cup granulated white sugar
1 cup water


For the Rosemary Syrup:

Bring water to a boil and then quickly remove from heat. In a small mixing bowl, combine hot water with white sugar and destemmed rosemary leaves. Stir until sugar is dissolved and the syrup is clear. Let it sit for 10 minutes. Strain to remove the leaves and store syrup refrigerated.


In a metal shaker, combine the Grapefruit bitters, Eucalyptus bitters, Fords Gin, Zirbenz, and Rosemary Syrup. Add ice and shake vigorously for 10 seconds. Strain liquid into a wine glass to serve. Top with 3.5 oz Castellroig Rosat Sparkling. Top with ice and garnish with a short fresh Rosemary sprig.

Leave a Reply