This recipe from Ombré Restaurant in Tofino is a richer, cold weather twist on a classic spritz, thanks to the autumnal orange and rosemary syrup.

INGREDIENTS: 

2 oz peach-infused Aperol
0.5 oz Orange Rosemary Syrup (see recipe)
0.5 oz fresh lemon juice
3 oz Prosecco, preferably Benvolio
Soda water to top
Garnish: rosemary sprig, optional peach slices

METHOD:

Add Aperol, peach nectar, syrup and lemon juice to a large wine glass and stir. Add bubbles, stir gently, then fill the glass with ice and top with soda. Garnish with a sprig of rosemary and, if you like, some peach slices on a skewer. Serves 1.

Orange Rosemary Syrup

Zest of one orange, sliced, pith removed
4-inch sprig of rosemary
3 cups sugar
3 cups water

Place orange zest and rosemary in a heatproof container that can accommodate up to 2L of liquid. Set aside.

Add sugar and water to a saucepan over medium-high heat and cook, stirring, until sugar dissolves and syrup is steamy but not boiling. Pour hot syrup over the orange zest and rosemary. Once it cools to room temperature, cover and set aside to infuse for a minimum of 3 hours or overnight. Strain and keep chilled for up to two weeks. Makes about 3 cups or 750 mL.

—Recipe courtesy of Ombré