The Grapefruit-Rosemary Spritz is a Spritz without Aperol: Prosecco, fresh grapefruit juice, and a hint of rosemary. Herbal, resinous, and light – perfect when the Spritz shouldn’t be orange. The combination of bitter grapefruit and aromatic rosemary makes it a refreshing long drink that impresses even without liqueur. Those who prefer it sweeter can balance it with a bit of sugar syrup.
And this is what you need for the Grapefruit-Rosemary Spritz
8 cl Prosecco
6 cl freshly squeezed grapefruit juice (pink or white)
2 cl grapefruit liqueur or 1.5 cl sugar syrup
1 cl soda
1 fresh rosemary sprig
Garnish: grapefruit zest
What matters most
Rosemary is the key – but only press it briefly. The essential oils evaporate quickly, and rubbing too long makes the drink soapy. Freshly squeezed grapefruit juice is a must: bottled juice loses too much aroma and becomes bitter quickly. Those who prefer it less bitter can use pink grapefruit or balance it with a bit more syrup. Don’t just use the zest as decoration – rub it briefly over the rim of the glass before serving so that the aroma is noticeable in the first sip.
Variations
- Grapefruit-Rosemary Spritz with Gin — Replace the Prosecco with 6 cl London Dry Gin and 2 cl soda for a stronger variation. The gin emphasizes the resinous notes of the rosemary and makes the drink drier.
- Alcohol-free Grapefruit-Rosemary Spritz — Replace the Prosecco with alcohol-free sparkling wine and omit the liqueur. Instead, add 1 cl rosemary syrup to preserve the spice.
Frequently asked questions
Can I use dried rosemary?
No. Dried rosemary loses its fresh, essential oils and tastes dusty. Only fresh sprigs provide the right aroma.
Why does the drink become bitter if I leave it standing?
Grapefruit juice oxidizes quickly and then develops an unpleasant bitterness. Always prepare it fresh and serve immediately.
Can I use sparkling wine instead of Prosecco?
Yes, but sparkling wine is often sweeter and less effervescent. A dry Prosecco or another Italian sparkling wine with high acidity is better.
