This summer I’ve loved experimenting with spritzes—the classic Italian drink traditionally composed of a bitter liqueur and sparkling wine. You may even remember one of my recent posts that was, in fact, a spritz, despite it’s name. They’re at once complex and simple, sweet and bitter, refreshing and soothing.
As summer comes to an end, I don’t want to send spritzes packing—in fact, I’m here to argue that the traditionally warm-weather drink should definitely be sipped year round. It works on cool fall evenings, perfect for weekend brunches and even as a nightcap.
This variation brings in a hearty hibiscus flavor, which really compliments the Campari, as well as a warm cinnamon note. You can add as little or as much cinnamon syrup as you like—it’s delicious any way you pour it.
Hibiscus leaves are easy to find—typically at most Whole Foods or specialty markets in the bulk bins or spice section. If you can’t find them, fret not—forgo the infusion and simply use Campari as-is.
Cinnamon + Hibiscus Campari Spritz
makes 1 cocktail; build each individually
- 1 oz hibiscus-infused Campari (recipe follows)
- .5 oz cinnamon bark syrup (recipe follows)
- 4 oz dry rosé
- Seltzer or club soda
- Cinnamon stick and orange peel for garnish
Build cocktail in a rocks glass filled with ice, starting with the Campari and ending with the seltzer. Garnish with a cinnamon stick and orange peel!
Combine 1/2 cup Campari and 1 tbsp dried hibiscus leaves in a mason jar. Shake well and allow to steep overnight (at least 12 hours). Strain leaves and store the infused campari in an airtight container.
Cinnamon Bark Syrup
Combine 1 oz cinnamon stick shards (from about 3-5 sticks) with 2 cups water and 2 cups sugar. Bring to a boil and simmer for about 5 minutes. Remove from heat and allow the bark to steep in the syrup overnight. Strain bark from the syrup and store in the fridge for up to 2 months.