Drinks Cocktails Rosemary Amaro Spritz Be the first to rate & review! It's easy to make this beloved digestif shine alongside bubbles. By Evie Negri-Albert Updated on November 13, 2023 Save Rate PRINT Share Close Photo: Matt Taylor-Gross / Food Styling by Liberty Fennell Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Yield: 1 drink Jump to recipe A lot of folks are probably limiting themselves to only using Aperol in their spritzes, but there are so many other Italian liqueurs and amaros to use! I happen to love Averna. It has a bittersweet taste with notes of slight orange, rosemary, sage, and a hint of licorice. It’s so lovely paired with fall flavors! — Evie Negri-Albert, @drinksbyevie Frequently asked questions What is amaro? Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel and spices — a blend that can include anything from cardamom to elderberry flowers. Then it's sweetened with sugar syrup and aged, sometimes for years. It's silky, like a liqueur; bitter and sweet in varying degrees, and aromatically complex. What is the difference between Champagne and Prosecco? Only sparkling wines produced in the Champagne region of France can be labeled as Champagne. Prosecco, on the other hand, hails from Northeastern Italy (specifically the Veneto and Friuli-Venezia Giulia regions, and is produced from the Glera grape variety. Here's a guide to the 10 best bottles of Prosecco to use in your next cocktail. Notes from the Food & Wine Test Kitchen When muddling the fig to make this spritz, take care not to break the glass! Negri-Albert recommends using a walnut muddler when you muddle things inside glassware. Cook Mode (Keep screen awake) Ingredients Rosemary brown sugar syrup 1 cup light brown sugar 6 rosemary sprigs 1 cup water Amaro Rosemary Spritz 1/2 ounce rosemary brown sugar syrup 1 fig (sliced in half, stem removed) 1 1/2 ounces amaro (such as Averna) 3 ounces Prosecco 1 1/2 ounces soda water 1 tsp rosemary Directions Make rosemary brown sugar syrup Combine sugar, water, and rosemary sprigs in a medium saucepan and bring to a simmer. Once sugar is dissolved, remove from heat and let flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the rosemary sprigs and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks. Make Rosemary Amaro spritz Add fig into a wine glass with rosemary syrup and muddle gently. Add amaro, Prosecco, and ice. Top with soda water. Garnish with a rosemary sprig. Rate It Print