This refreshing spritz recipe by Gianluigi Bosco, head bartender at MARKET at the Shangri-la Hotel, uses a vermouth you can make yourself.
• 3 oz Citrus Wine (recipe below)
• 0.25 oz melissa and peppermint hydrosols (see note)
• 2 dashes citric acid, available at gourmet stores
• Soda water, to taste
• Orange zest and mint, for garnish
Combine wine, hydrosols, citric acid and soda water in a wine glass full of ice, stir and garnish with a slice of orange zest and a mint sprig. Serves 1.
Note: Hydrosols are also known as “flower waters,” and are produced by distilling fresh leaves, fruits, flowers and other plant materials. You can find them at herbal stores or online at botanicplanet.ca.
Make your own vermouth with this recipe from MARKET’s Gianluigi Bosco.
• 1 bottle (750 mL) dry rosé wine
• 2 oranges
• 1/4 of a lemon
• 1/4 of a pink grapefruit
• 1/4 of a vanilla pod
• 0.5 cup sugar
• 0.75 cup Okanagan Spirits Pinot Noir Marc
Cut the citruses in small pieces and muddle in a 2 L jar. Add the rest of the ingredients and stir well. Let macerate for at least two weeks, shaking the jar daily. Filter through a strainer such as a chinois and bottle. Makes 3 cups.