Chandon Garden Spritz Recipe

Name: Lussmanns Brasseries Chandon Garden Spritz Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 5 oz Chandon (or other quality sparkling wine / prosecco); 0.75 oz Aperitif wine (e.g., Aperol, Cocchi Americano, or dry vermouth — choose based on sweetness preferred); 1 oz Soda water; 0.5 unit Valencia orange (for juice and garnish); 1 unit Orange wheel or twist (garnish); 3 unit Fresh basil leaves; 1 unit Fresh rosemary sprig; 1 unit Edible flower (optional, for garnish); 0.25 oz Light simple syrup (1:1 sugar to water); 1 dash Orange bitters (optional); 1 cup Large ice cubes or ice sphere

Inspired by Lussmanns Brasserie

Time10m

Serves1

by Moët Valencia oranges • botanicals • herbs ve

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Ingredients

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Cocktail Base

5 oz Chandon (or other quality sparkling wine / prosecco)

3/4 oz Aperitif wine (e.g., Aperol, Cocchi Americano, or dry vermouth — choose based on sweetness preferred)

1 oz Soda water

Citrus & Fruit

1/2 unit Valencia orange (for juice and garnish)

1 unit Orange wheel or twist (garnish)

Botanicals & Herbs

3 unit Fresh basil leaves

1 unit Fresh rosemary sprig

1 unit Edible flower (optional, for garnish)

Sweetener & Accents

1/4 oz Light simple syrup (1:1 sugar to water)

1 dash Orange bitters (optional)

Ice

1 cup Large ice cubes or ice sphere

Method

Prep

Chill glass

Chill a large wine glass in the freezer for 5–10 minutes or fill with ice water while you prepare other ingredients, then discard the water before assembling.

Roll the Valencia orange on the counter firmly with the palm of your hand to loosen the juices. Cut half an orange to extract about 0.25–0.5 oz (1/2) of fresh juice and reserve the other half for garnish.

Gently clap the basil leaves between your palms once to release aromatics; lightly bruise the rosemary sprig by tapping it with the back of a knife to awaken oils.

Mixing

Build the cocktail

In the chilled wine glass, add the bruised rosemary sprig and basil leaves. Pour in 0.75 oz aperitif wine, 0.25 oz fresh Valencia orange juice, and 0.25 oz light simple syrup. Add one dash of orange bitters if using.

Gently stir the herb and citrus mixture with a long bar spoon 4–6 times to combine and lift aromatics, taking care not to over-muddle the herbs (you want fragrance, not green bitterness).

Add ice and sparkling wine

Fill the glass with large ice cubes (or an ice sphere) to chill without diluting quickly. Pour 5 oz chilled Chandon (or other sparkling wine) slowly down the side of the glass. Top with 1 oz soda water to open the drink slightly and create a light spritz.

Garnish & Finish

Express the remaining Valencia orange half over the glass by squeezing and twisting the peel to spray oils on the surface, then discard or rim the glass lightly with the peel.

Float an orange wheel or twist on the surface, tuck the rosemary sprig into the glass for aroma, and finish with an edible flower perched on the rim if desired.

Serve immediately with a short straw or without so drinkers can enjoy the evolving aroma of herbs and botanicals.