Cranberry Spritz

I first fell for the delicious-ness that is a Spritz almost two years ago while on vacation (see here). We were staying in a little beach town with lots of wind surfing and cute little bar/restaurants right along the shoreline and everywhere we went I kept seeing “Spritz” on the menu. I am not sure if I’d even had an Aperol Spritz before, but I quickly discovered that I loved them! They are both refreshing and flavorful, being a fairly light cocktail that still manages to showcase bold flavors.

Which sounds like the prefect beach day cocktail, right? I think so. But lately, even though the weather is cold and anything but beach-like, I’ve been in the mood for a Spritz again. So I decided to slightly change up this classic cocktail to include one of my favorite flavors of the season: cranberries. The slightly bitter taste of cranberry and Aperol go perfectly with champagne or prosecco bubbles. And cocktails with bubbles always feel right for a holiday get together or NYE, so cheers!

Cranberry Spritz

3 parts Champagne or Prosecco
1 part Aperol
1 part cranberry juice
cranberry ice cube and orange wedge, optional

Combine the first three ingredients over ice in a wine glass. Garnish and serve chilled.

If you want your drink to feel extra festive, you can freeze some cranberries in your ice cubes beforehand to add a really pretty presentation element.

This drink is pretty simple to make—just one or two servings (use a small bottle of champagne if that’s all you need) or you can open a few regular-sized bottles if you’re having a party!

This is seriously such an easy and delicious cocktail to throw together—I’m totally obsessed with them this season! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story for Desktop.
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Cranberry Spritz

Servings 1

Ingredients

  • 3 parts Champagne or Prosecco
  • 1 part Aperol
  • 1 part cranberry juice
  • cranberry ice cube and orange wedge optional

Instructions

  1. Combine the first three ingredients over ice in a wine glass. Garnish and serve chilled.

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