Spiced Strawberry Spritz Recipe

Make spiced strawberry syrup

Place the quartered fresh strawberries, granulated sugar, crushed cardamom pods, whole cloves, lemon juice, and water in a small saucepan. Stir to combine.

Warm gently over low heat for 6–8 minutes, stirring occasionally, until strawberries have softened and sugar has dissolved. Do not boil; you want gentle simmer bubbles at most to extract flavor without reducing too much.

Remove from heat and let steep for 10 minutes to deepen the spice and strawberry flavors. Crush the strawberries lightly with the back of a spoon while still warm to release juices.

Strain the mixture through a fine mesh sieve into a small bowl, pressing to extract as much syrup as possible. Discard solids (or reserve for another use). You should have roughly 3–4 tablespoons of spiced strawberry syrup. Cool to room temperature before using.

Chill a large wine glass or Collins glass by filling with ice and letting it sit 1–2 minutes, then discard that ice.

Add 45 ml Noa N/A Spiced Rum and 45 ml Noa N/A Italian Aperitif into the chilled glass.

Add 1½ tablespoons (about 20–22 ml) of the cooled spiced strawberry syrup to the glass. Taste and adjust: add up to 1 additional tablespoon if you prefer it sweeter or fruitier.

Fill the glass with ice cubes (about 1 cup) to chill the cocktail while maintaining dilution control.

Slowly pour 120 ml chilled Zero N/A Sparkling Riesling over the back of a bar spoon (or down the side of the glass) to preserve bubbles and create a gentle layered effervescence.

Gently stir 1–2 times with a bar spoon to integrate the syrup and spirits with the sparkling Riesling without flattening the bubbles.

Garnish with a lemon wheel on the rim, a halved small strawberry perched on the rim or floated on top, and an optional sprig of mint for aroma.

Serve immediately while sparkling and cold.