Cocktail & Other Recipes By Spirit Other Cocktails

Scarlet Spritz

What’s the one downside to enjoying a Spritz? Getting to the end of it, of course. Head bartender Brandon Lockman, the head bartender at Red Star Tavern in Portland, Ore., meets that challenge with this Spritz version filled with fresh, seasonal flavors. He infuses with strawberries and stirs it with apéritif and rhubarb bitters, served in an absinthe-rinsed Nick & Nora glass and topped with sparkling wine. It comes alongside a tiny carafe nestled in ice, to refill your glass as it’s depleted.

This recipe originally appeared as part of “9 Spritzes to Take You Through the End of Summer.”


  • 1 1/2 oz Strawberry-infused Aperol*
  • 1/2 oz Lillet Blanc apéritif
  • 2 dashes Rhubarb bitters
  • Sparkling wine, chilled, to top
  • Absinthe, for rinsing glass
  • Garnish: Strawberry
  • Garnish: Lemon twist


  1. Coat the inside of a coupe or Nick & Nora glass with absinthe, remove the excess and set aside.

  2. Add the infused Aperol, Lillet and rhubarb bitters to a mixing glass with ice and stir until well-chilled.

  3. Strain into the prepared glass.

  4. Top with sparkling wine.

  5. Garnish with a speared strawberry and lemon twist.

  6. Serve the remainder of the drink in a small carafe over ice alongside, if desired.

  7. *Strawberry-infused Aperol: Soak 1/2 pint fresh strawberries in 1 750 mL bottle Aperol for at least 8 hours or overnight, then strain out solids.