When the heat of summer is at its worst, nothing lands quite like an ice cold spritz. A Lambrusco spritz, with its mellow tannins and assertive architecture, is an ideal accompaniment to all manner of grilling fare. We wanted to keep things a little closer to home here, so we swapped the Lambrusco for Loudoun-local Quartzwood Noiret Pet Nat. It has just the right amount density to pair with a meal, and just enough gentle bubble to keep the cocktail lifted.
- 1 ounce Cocchi Rosa Americano
- 3 ounces Quartzwood Noiret Pet-Nat
- 1 dash Artemisia Incendia Smoked Cherry Bitters
- 1/2 teaspoon J.T. Copper Grenadine, or simple syrup
- 1 ounce sparkling water
- Orange wedge
- Add the cocchi and the grenadine to a shaker and stir to combine. Pour into an ice-filled wine glass or lowball glass. Pour the Quartzwood Noiret and the sparkling water over top. Add the bitters and stir gently. Squeeze the orange wedge over the cocktail and drop it into the glass.