Cereza Spritz Recipe

Prepare saffron infusion

Place saffron threads in a small heatproof bowl and pour 15 ml (1 tbs) of warm water over them. Let steep for 10–15 minutes to release color and aroma.

In a small saucepan combine the pitted cherries, 60 ml water and 3 tbs sugar. Add the cinnamon stick. Bring to a gentle simmer over medium heat, crushing some cherries with the back of a spoon to release juices. Simmer 6–8 minutes until cherries are soft and syrupy.

Remove from heat. Stir in the saffron infusion (including threads), 1 tbs lemon juice. Let steep off the heat for 10 minutes to deepen flavor. Remove cinnamon stick and strain the mixture through a fine mesh sieve into a bowl, pressing solids to extract syrup. Reserve solids for garnish or discard. Cool to room temperature, then chill if time permits.

Measure out 45 ml (3 tbs) of the finished cherry-saffron syrup per 2 cocktails (adjust proportionally).

In a small jar combine 60 ml neutral spirit with 2 whole dried Chile de Árbol (lightly crush with fingers to expose seeds) and 1 tsp smoked pimentón. Seal and let sit at room temperature for at least 30 minutes for a quick tincture or up to 12 hours for stronger heat and smoke. Taste after 30 minutes and strain when desired.

Strain the tincture through a fine sieve or coffee filter into a small bottle. You will use this tincture sparingly—approximately 2–4 ml (1/2–1 tsp) per cocktail depending on heat preference.

Combine 2 tsp cinnamon sugar with 1 tsp grated lemon zest on a small plate. Moisten coupe or flute rim with a lemon wedge, then dip rim into the cinnamon-lemon sugar to coat lightly.

Skewer two halved fresh cherries on a cocktail pick for garnish.

Fill two chilled wine glasses or large flutes with ice (3 cubes per glass). Divide 45 ml cherry-saffron syrup between the two glasses (about 22–23 ml each).

Add to each glass 1/4 tsp (approx. 1–2 ml) of the chili-pimentón tincture, adjusting to taste for heat and smokiness. Stir gently to combine with syrup.

Top each glass with 150 ml chilled Cava (or dry sparkling wine), pouring slowly to preserve bubbles. Give a very gentle stir once to integrate.

Garnish each glass with the cherry skewer and, if desired, a light dusting of additional smoked pimentón (a very small pinch) over the top for aroma.

Serve immediately. If making a single cocktail instead of two, use 22–25 ml cherry-saffron syrup, 1–2 ml tincture, and 150 ml Cava per serving.