When you sip on a Spritz, what words comes to mind? Refreshing, light or zesty perhaps? This Basil Spritz, with homemade salted Absinthe mist and a pink peppercorn syrup pushes the envelope. It’s complex and perfectly spiced. And while the flavour notes are complex and impressively layered, it’s actually easy to make.

The recipe comes from Valérie Sideco, the founder of VIB Events & Custom Cocktails in Toronto. On a trip to Italy a few years ago, she was sipping on a very unique Spritz at a castle in a tiny town. This particular cocktail had an Absinthe flavour, which Sideco says “haunted [her] taste buds since.” It prompted her to create her own version, which you can now make for yourself at home.

What is a Spritz?

A Spritz is a classic Italian cocktail, made popular thanks to its refreshing taste and perfect balance of bitter and sweet. It is made from three parts Prosecco, two parts Italian aperitivo and one part soda water. Popular variations include the Aperol Spritz, made from Aperol, and the Hugo Spritz, which is made with elderflower liqueur.

Learn more about the history of the Aperol Spritz with this article that breaks down when it was invented and why it soared to popularity.

What is in a Basil Spritz?

There are many variations on the Spritz, including a Basil Spritz. Typically, it includes basil, citrus, and a spirit like gin or limoncello. Overall, it’s an herbal, aromatic and zesty cocktail.

What is special about this version of a Basil Spritz?

This version of a Basil Spritz features several unique components:

The use of absinthe in the form of a salted mist at the end adds spice and another layer of depth to this cocktail.
The pink peppercorn syrup tastes fruity and mildly spicy, adding complexity to your drink. Bonus tip: it can last for up to 2 weeks refrigerated. Try adding the extra syrup in other cocktails (especially berry-forward ones), like this Strawberry Bourbon Sour.

Basil Spritz

Valérie Sideco

This refreshingly herbaceous Basil Spritz is elevated by a spritz of salted absinthe mist and a pink peppercorn-infused simple syrup.

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Equipment

Atomizer Bottle

Ingredients

Salted Absinthe Mist

½ cup + scant ⅓ cup absinthe
⅓ cup water
4 tsp salt

Pink Peppercorn Syrup

1 cup granulated sugar or raw sugar
1 cup water
1 tbsp pink peppercorns

Cocktail

Ice cubes
½ oz Havana Club rum
¼ oz lime juice
¼ oz Pink Peppercorn Syrup
5 fresh basil leaves
Prosecco
Salted Absinthe Mist

Instructions

Salted Absinthe Mist

Combine Absinthe, water and salt in atomizer bottle.

Pink Peppercorn Syrup

In saucepan, bring sugar, water and peppercorns to a boil over medium-high heat, stirring until sugar is dissolved. Let cool, then strain. Refrigerate for up to 2 weeks.

Cocktail

Fill a cocktail shaker with ice. Add Havana Club rum, lime juice, pink peppercorn syrup and basil and shake vigorously to release basil flavour.
Double strain into coupe glass and top up with Prosecco. Spritz top with Salted Absinthe Mist.

Keyword Basil, cocktail, lime, mint, rum, rum cocktail, Spritz