Sequestered spritz
Made by Phil Mauro, manager of Rye Bar and Restaurant (688 Geary St.). Tip him on Venmo at @Phil-Mauro
The recipe is actually made in collaboration with Drew Record, West Coast ambassador for Aberfeldy Single Malt Scotch . Notes Record, “Build your spritz with a ratio of 40/40/20-percent split of ingredients.”
Ingredients:
- 40 percent tasty boxed wine of choice (Pictured here is Band of Roses Rosé)
- 40 percent chilled water
- 20 percent martini bitter, or your favorite red or orange aperitivo (Pictured here: Riserva Speciale Bitter Liqueur
Directions: Working over a sink with a Soda Stream or other carbonator, only fill it two-thirds of the way. Put chilled drinks into your device of choice and carbonate and serve in a tall glass.
“I just used a Soda Stream to force carbonate boxed rosé, so yeah I’m doing okay.” Rye Bar has pick-up and delivery options, check its Instagram for announcements. Said Mauro, “We are giving all proceeds to employees as our ‘fund’ rotating reserve whiskies.”
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