Fraiser Spritz
Fraiser Spritz
Fraiser Spritz
Lively and refreshing this long cocktail soothes on long summer days and quenches the biggest thirst. The spritz was born in Venice but has been improved by Fraiser of Scotland.
Ingredients
- 30ml Fraiser
- 30ml Dry Vermouth (dry sherry also works very well in this recipe)
- 50ml Soda (roughly – it will depend on the size of your wine glass or goblet)
- 100ml Prosseco (will also depend on the size of your glass)
- 1 teaspoon of caster sugar (this can be adjusted depending on personal taste and the sugar content of your prosecco)
- Cubed ice
- Crushed ice
- A handful of Grapes
- 2-3 strawberries
You can garnish with other seasonal fruit if you prefer.
Equipment
- Fairly large wine glass or goblet
- Bar spoon
- Rolling pin (you can use this to turn some of your cubed ice into cracked/crushed ice)
- Clean tea-towel or similar (if you need to turn cubed ice into crushed ice then you will need one of these)
Method
1. If you need to turn some of your cubed ice into crushed ice then do this first using the rolling pin and the clean tea-towel. (put the ice into the tea-towel, wrap it tightly into a ball, hit it with the rolling pin until the ice is cracked and crushed, watch your fingers and be mindful of the surface you do this on!)
2. Add Fraiser, Sugar and Vermouth (or Sherry) into the wine glass.
3. Stir gently to dissolve sugar. Be careful not to crack or chip the glass here.
4. Add cubed ice (to within an inch or two of the lip of the glass)
5. Add soda and prosecco.
6. If you have crushed ice then add this now. It should fill the gap left from the cubed ice to just over the lip of the glass.
7. Garnish with grapes, strawberries and your choice of fruit. The crushed ice should mean that these do not sink into the drink.
8. Enjoy outside and preferably in the warm glow of some rare Scottish sunshine.
