Blood Orange Spritz Recipe

Combine and simmer

Place roasted piquillo peppers, sugar and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 7–8 minutes to infuse the pepper flavor.

Blend and strain

Allow the mixture to cool slightly, then transfer to a blender and puree until smooth. Strain through a fine-mesh sieve or cheesecloth into a jar, pressing solids to extract liquid. Discard solids.

Finish and store

Stir in lemon juice and a pinch of salt to brighten the syrup. Cool completely, then refrigerate in a sealed jar for up to 2 weeks. Yields about 1 cup; use 0.5 oz per cocktail.

Chill glass

Place a large wine glass or stemmed goblet in the freezer or fill it with ice water to chill while you prepare the cocktail.

Build the cocktail

In a mixing glass or shaker filled with ice, combine 1.5 oz Campari, 2 oz freshly squeezed blood orange juice, 0.5 oz piquillo pepper syrup and 0.25 oz fresh lime juice. Stir gently 10–15 seconds to chill and slightly dilute (do not shake, to preserve effervescence when adding prosecco).

Prepare glass

Discard ice water from the chilled glass if used and add one large ice cube or a few large cubes/sphere to the glass.

Strain and top

Double-strain the mixed base into the prepared glass over the ice. Slowly top with 3 oz chilled Prosecco. If you prefer a lighter fizz, add 0.5 oz chilled club soda. Gently stir once with a bar spoon to integrate (1–2 turns).

Garnish and serve

Float a blood orange wheel on the surface and rest a charred red capsicum strip along the rim or tucked into the ice. Serve immediately with a short straw.