A fall twist on the classic Italian spritz cocktail, with hard apple cider, homemade ginger syrup and a splash of sparkling wine.
Perfect for fall, this fresh, light cocktail is a twist on a classic Italian spritz. To make it, combine hard apple cider with a citrusy homemade ginger syrup, Campari and a splash of sparkling wine.
It makes a festive blush-colored cocktail garnished with ruby pomegranate seeds, a drink that captures the essence of the season.
Crafted hard apple cider is having a revival — have you tried it lately?
Once upon a time, the style of most hard (alcoholic) ciders you’d find were on the sweet side, more like boozy soft drinks than the nuanced refreshers on the market now.
My favorite hard ciders are generally made by small, regional producers in a crisp, dry style.
They’re lightly bubbly and taste like a cross between Belgian-style ale and sparkling wine, only hard cider is lower in alcohol than wine and more delicate than beer.
Next time you visit your local liquor store, wander by the craft beer section, which is usually where you’ll find hard cider, either packaged in bottles or cans.
Jayme at Holly and Flora inspired the elements of this drink recipe. Check out her beautiful blog, which is full of seasonal, garden-to-glass cocktail inspo.
hard apple cider spritz with ginger and pomegranate
Yield 1 drink
To make a party batch of drinks, multiply the syrup, cider and Campari by the number of desired servings and combine in a pitcher. Pour the mix over ice when ready to serve, then top off with the sparkling wine.
The ginger syrup keeps in the refrigerator for a couple weeks — try adding it to plain sparkling water for a delicious flavored soda.
- 1 ounce Campari or Aperol
- 1 ounce Ginger Syrup
- 4 - 6 ounces chilled hard apple cider
- Fresh pomegranate seeds
- Sparkling wine or Prosecco
- 1/2 cup unpeeled ginger root, roughly chopped
- Juice of 2 lemons
- Juice of 1 orange
- 1 cup water
- 1 cup cane sugar
Make the Ginger Syrup:
- Combine all ingredients in a small saucepan and bring to a simmer over medium-low heat. Simmer 10 minutes.
- Remove from the heat and cool completely.
- Strain the syrup into a glass container and store in the refrigerator up to 2 weeks.
For one drink:
- Fill a glass with ice cubes.
- Add the Campari and ginger syrup. Pour in enough hard cider to fill the glass by 2/3. Stir with a spoon to combine.
- Put a few pomegranate seeds in the glass, then top off with the sparkling wine.