Use Up Leftover Red Wine in This Blackberry Spritz

Blackberry Red Wine Spritz

5.0

(2)

1 Review

Red wine lovers, this fruity and herbaceous spritz is the one for you.

Laura Sanfilippo

and

Tara Heffernon

Published on July 8, 2024

Tested by

Marianne Williams

Blackberry-Shiso Red Wine Spritz — Photo:
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless

Total Time:

15 mins

Servings:

1 drink

This purple-hued spritz by Laura Sanfilippo and Tara Heffernon of Lo & Behold in Healdsburg, California, gets its zingy freshness from shiso leaves. The mint-family herb is muddled with juicy blackberries to make a syrup that’s combined with red wine.

Sanfilippo and Heffernon pair the black cherry, blackberry, and spiced notes of a Côtes du Rhône red blend with the other ingredients in this cocktail, doubling down on dark fruit and a subtle herbaceousness.

A splash of red wine vinegar adds a slight tang, while seltzer lends a bubbly finish. If you like, you can use red verjus instead of red wine vinegar for a cocktail with a fruitier flavor.

Frequently Asked Questions

What is shiso?

Shiso, also called perilla or Japanese basil, is an herb with soft heart-shaped leaves and a citrusy flavor. It is in the same botanical family as mint. It’s used frequently in Japanese cooking but also brings fresh flavor to savory dishes, as well as drinks and desserts.
Can I batch this cocktail for a party?

If serving this cocktail for a party, mix together all of the ingredients minus the seltzer in a pitcher, then pour it into wine glasses and top with seltzer and garnishes before serving.

Notes from the Food & Wine Test Kitchen

Try drizzling leftover shiso syrup over ice cream or use it to flavor plain seltzer. The blackberry-shiso syrup can be stored in an airtight container in the refrigerator for up to 2 weeks.

Ingredients

Blackberry-Shiso Syrup

2 cups blackberries
3/4 cup granulated sugar
12 shiso leaves

Blackberry Red Wine Spritz

2 shiso leaves
2 ounces red wine (such as Côtes du Rhône)
1 ounce sweet vermouth (such as Carpano Bianco)
3/4 ounce fresh lemon juice
1/4 teaspoon red wine vinegar
2 ounces club soda

Directions

Make the blackberry-shiso syrup: Place blackberries and sugar in a large bowl; stir and slightly mash until berries are broken down and release their liquid, 2 to 3 minutes. Add shiso leaves, and lightly muddle until sugar is dissolved, 2 to 3 minutes. (Be careful not to muddle too much, or the leaves will turn bitter.)
Let blackberry and shiso mixture stand, stirring occasionally, for 30 minutes. Pour mixture through a fine wire-mesh strainer into a medium bowl or measuring cup; discard solids. Cover and refrigerate syrup until ready to use.
Make the spritz: Slap shiso leaves between the palms of your hands to release their flavor; place leaves in bottom of a stemless wineglass, and fill with ice.
Add wine, vermouth, lemon juice, red wine vinegar, and 1 tablespoon blackberry-shiso syrup; top with seltzer, and stir.
Garnish with fresh blackberries and a shiso leaf.

Blackberry Red Wine Spritz

Frequently Asked Questions

Notes from the Food & Wine Test Kitchen

Ingredients

Directions

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