By Liza Weisstuch
For many years, if you asked me what drink I associate with Italy, I’d say Super Tuscan or some other exquisite vino. Then spritzes came around — rather, back around. Not the white wine spritzes that remain a cringe-worthy hallmark of the 1980s, but the spritzes of Old World northern Italy — bitter liqueur plus sparkling wine and sometimes a splash of water. Minimalism at its most elegant. And tastiest. But minimalism begets enhancement. As with the simple melody around which an entire symphony is composed, bartenders are tricking out the basic spritz formula to create gorgeous low-alcohol thirst quenchers, like the Sophia, a somewhat exotic but still unfussy rendition at Bar Mezzana, a sun-drenched white space that’s as refreshing as a sip of the drink.
THE SOPHIA
Makes 1 drink
1½ ounces cherry liqueur
¼ ounce Angostura bitters
¼ ounce simple syrup (to make syrup: In a small saucepan over low heat, heat equal parts sugar and water just until sugar melts)
1 ounce soda water
5 ounces Lambrusco
Cherry (for garnish)
Orange wheel (for garnish)
1. In a highball glass over ice, combine cherry liqueur, bitters, simple syrup, and soda water.
2. Top with Lambrusco.
3. Garnish with cherry and orange wheel. Adapted from Bar Mezzana
Full article here.