Francesco Spritz

ByHarry Dosanj

Kelowna, BC


The Recipe Watch Video

Harry's Cocktail Recipe

2.25oz Olive oil & oregano infusion (Gin+Aperol+Bittersweetvermouth) (see below)
0.75oz lemon juice. Add the infusion mix, and lemon juice into a shaker with ice, and shake well until cold. Fine strain into a chilled coupe glass, top up with Mionetto Prosecco and garnish with an orange twist.

To make the olive oil wash & herb infusion, in a small mason jar, add 1oz warm olive oil, 2 large pinches of oregano, and pour into the jar, 2.5oz Gin, 2oz Aperol and 2oz Odd Society Bittersweet Vermouth. Close the lid, gently shake to combine, and sit for 2 hours to infuse. Then place in a freeze until olive oil solidifies, fine strain until nice and clear.

What inspired the drink?

Francesco Mionetto opened his winery in 1886 and his love and passion for the Prosecco region are showcased in his wines. To this day, it is a fundamental value to this winery! the winery has always been modern and innovated but at the same time stays true to the traditions of Prosecco making and Italian heritage. I was inspired by this story and I wanted to use a modern-day classic recipe and innovate it by complementing the citrusy orchard aromas of the Prosecco. I decided to use the Paperplane recipe as my template but use a juniper and citrus aroma Gin instead of a heavier Bourbon, hence something a lot lighter and crushable cocktail. Welcome the Francesco Spritz!!

What bar do you work at?

Bar Travelling Man

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