Grapefruit Spritz

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We’re bidding farewell to winter and embracing spring in this rosy cocktail, combining the last of winter’s citrus with seasonal raspberries. Tart and bitter notes from the grapefruit juice and Campari are balanced by floral crème de framboise and raspberries. It’s a cocktail worthy of your Easter buffet, and a refreshing change from too-sweet lemonade or mimosas.

By
Sarah Grueneberg
Sarah Grueneberg
Sarah Jayne Grueneberg is the chef/partner of Monteverde Restaurant & Pastificio in Chicago, critically acclaimed for inspired Italian cuisine and handmade pasta. The author of Listen to Your Vegetables gained national recognition as a finalist on Bravo’s Top Chef season 9 and with appearances on Iron Chef Gauntlet and Beat Bobby Flay.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Grapefruit Spritz
Photo: Eva Kolenko
Total Time:
5 mins
Yield:
5 cups
Cook Mode (Keep screen awake)

Ingredients

  • 8 ounces grapefruit juice

  • 4 ounces Campari

  • 4 ounces crème de framboise (preferably Briottet)

  • 1 (750-millilitter) bottle dry Prosecco

  • Fresh raspberries and grapefruit peel strips, for garnish (optional)

Directions

  1. Combine grapefruit juice, Campari, crème de framboise, and Prosecco in a pitcher. Serve over ice and garnished with raspberries and grapefruit peel strips, if desired.

Originally appeared: April 2018

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