Apple Cider Spritz Cocktail
A bubbly, lower-alcohol fall cocktail to make with hard apple cider, Campari and a splash of lemon-ginger syrup. Sip it when the leaves are just starting to turn all through the winter holidays.
Equipment
Ingredients
Ginger Syrup (yield about 2 cups)
- ¼ cup (24 g) unpeeled ginger root roughly chopped
- ¼ cup (60 ml) fresh lemon juice
- ¼ cup (60 ml) fresh orange juice
- ½ cup (125 ml) water
- ½ cup (125 g) cane sugar
For the cocktail:
- 1 ounce (25 ml) Campari or Aperol
- 1 ounce (25 ml) Ginger Syrup
- 4-6 ounces (230 ml) chilled hard apple cider
- Fresh pomegranate seeds
- Cold sparkling wine or Prosecco
Instructions
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. Makes about 2 cups syrup, enough for 16 drinks or to serve by the pitcher.
To mix one drink:
- Add some ice cubes to a glass.
- Add the Campari and ginger syrup. Pour in enough hard cider to fill the glass by 2/3. Stir with a spoon to combine.
- Add about a tablespoon of pomegranate seeds to the glass, then top off with the sparkling wine.
Notes
- 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.
Nutrition
Serving: 1servingCalories: 41kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 26mgFiber: 1gSugar: 9gVitamin A: 8IUVitamin C: 4mgCalcium: 2mgIron: 1mg