Queen Of Savoy Spritz Recipe

Measure and combine

Chill a wine glass or large rocks glass briefly. In the glass, pour 2 tbs Chazalettes Bianco and 1 tbs blood orange liqueur. If using blood orange syrup instead of liqueur, add 1 tbs syrup plus a small squeeze (about 1/4 tsp) of fresh lemon or extra blood orange juice to balance sweetness.

Add fresh blood orange

Cut half a blood orange in half. Squeeze approximately 1/2 of the fruit (about 3/4 to 1 tbs / 5–10 ml) lightly into the glass over the liqueur and vermouth, catching any seeds. Swirl gently to combine the liquids.

Prepare garnish

If using, cut a thin strip of lemon peel and express its oils over the glass by holding it skin-side down and pinching once above the drink. Then drop the lemon strip into the glass or discard, and add a thin round or wheel of blood orange to float on top or rest on the rim.

Top with bubbles

Add large ice cubes to the glass to chill the drink without diluting too quickly. Pour 3 oz (about 90 ml) chilled sparkling wine slowly into the glass to preserve bubbles. If you prefer a longer, lighter spritz, add 1 oz (30 ml) club soda on top.

Give the drink one very gentle stir (about 2 slow turns) to integrate the vermouth and liqueur with the sparkling wine—avoid vigorous stirring to keep carbonation.

Taste and adjust: if the spritz is too bitter, add a small splash (1/4 tbs) of simple syrup or more blood orange liqueur; if too sweet, add a squeeze of lemon. Serve immediately while sparkling and cold.