Winter Star Spritz Recipe

Optional sugared rim

If you want a sugared rim, rub the glass lip with a small piece of orange peel to moisten. Mix coarse sugar and ground cinnamon on a small plate and dip the rim into the mixture so it adheres evenly. Set the glass aside in the refrigerator while you prepare the cocktail.

Pick one rosemary sprig and lightly slap it between your palms to release its oils; set aside for garnish. Reserve the star anise for final aromatics and the orange peel for a twist garnish.

Fill a large wine glass or spritz glass with the large ice cubes (about 3–4). This chills the glass and controls dilution.

Add the gin, fresh lemon juice, and simple syrup directly into the glass over the ice. Using a long bar spoon, gently stir 6–8 times to combine and slightly chill the spirit mixture.

Slowly pour the chilled dry sparkling wine into the glass (about 3 oz). Tilt the glass and pour down the side to preserve carbonation.

Top with the chilled club soda (about 2 oz) to add lift and create the spritz profile. Give one gentle stir (2–3 rotations) to integrate without flattening.

Float the whole star anise on top of the drink to release a subtle licorice aroma. Insert the rosemary sprig standing in the glass so it sits among the ice and releases fragrance when the drink is sipped.

Express the orange peel over the glass by holding it skin-side down and giving it a firm twist to spray the oils onto the surface; then drop the peel into the drink as garnish.

Serve immediately while the sparkling wine is still effervescent. If desired, provide a small teaspoon for stirring and advise guests to sip near the rosemary and star anise to enjoy the winter spice aromatics.