The Roosevelt Bar in Beacon shares a spritz recipe that pairs peach and lemon notes with a splash of prosecco in a drink that begs to be served at brunch.
The Roosevelt Bar
Beacon
The Roosevelt Spritz
Servings
1
servingIngredients
½ oz. white peach purée (pre-made, like Finest Call or Real, can be found at liquor stores)
¾ oz. Aperol
2 dashes of orange bitters
¾ oz. fresh-squeezed lemon juice
Prosecco
Directions
- Shake the first four ingredients with ice. Strain into a wine glass and top with prosecco.
Related: Recipe: The County Dutchess Is a Zesty, Gin-Based Cocktail
