Here’s a summery, Italian-inspired cocktail, which has roots in European history.  

This recipe was developed by bar manager Tyson Davies of the new wine-and-cicchetti bar Giovane Bacaro, which opened in Coal Harbour in June.

“The roots of spritz can be traced back as far as the 1800s, when German soldiers found Italian wine too strong for their liking and added a splash of water to soften it,” Davies explains. “With our Lambrusco Spritz, we created a tasteful bacaro spin to a classic Italian aperitivo spritz. Lambrusco, a delicious chilled and carbonated red wine gives the cocktail a unique depth and flavour profile. 

"The addition of Amaro Montenegro, a traditional Amaro made in Bologna, Italy, with its secret blend of 40 botanicals and notes of vanilla, orange peel, and eucalyptus adds further complexity. Freshly squeezed grapefruit juice ties it all together to create a beautifully balanced beverage, not too sweet, not too bitter, just dangerously delicious, and perfectly paired with cicchetti.”

Lambrusco Spritz

Ingredients
3 oz Lambrusco 
1 oz Amaro Montenegro 
1 oz grapefruit juice 

Method
Fill glass with ice.
Measure and add Lambrusco, Amaro Montenegro, and grapefruit juice.
Stir and enjoy!