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Italicus Summer Spritz

Italicus Summer Spritz

The Italicus Summer Spritz is light, floral, and just a little spicy. Italicus gives the drink its signature citrus and rose flavor, while fresh watermelon juice adds a juicy, summery twist. A few drops of Calabrian chile tincture bring in a soft heat that sneaks up without overpowering. Sparkling rosé on top adds brightness, bubbles, and a little berry finish. It’s refreshing, balanced, and great for sipping outdoors when the weather’s warm. Inspired by punchdrink.com.

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Tasting Notes

This Italicus Summer Spritz is light and floral with a gentle kick from the Calabrian chile tincture. Italicus brings soft citrus and herbal notes that pair well with the fresh watermelon juice. The sparkling rosé adds bubbles and a dry finish, balancing out the sweetness of the fruit. The chile isn’t overpowering it just gives the drink a little warmth on the back end. Overall, it’s crisp, bright, and refreshing with a slightly spicy edge that keeps things interesting.

Equipment and Glassware

You’ll need a jigger, shaker (optional), bar spoon, and a wine or spritz glass. A jigger helps measure your liquids precisely, especially when using drops of tincture. If your watermelon juice is fresh, a shaker with ice can help chill and mix it more evenly with Italicus before topping with wine. A spritz or large wine glass gives room for ice and makes it easier to layer the sparkling rosé. Add a straw or long spoon if you’re serving in a larger glass.

See also  The Amalfi Buzz

Ingredients

  • 2 oz Italicus
  • 4 drops Calabrian chile tincture
  • 1 oz watermelon juice
  • Sparkling rosé wine, to top
  • Watermelon slice, for garnish

Instructions

  • Add Italicus, chile tincture, and watermelon juice into your serving glass.
  • Add ice and stir gently to chill and combine.
  • Top with sparkling rosé.
  • Stir to mix.
  • Garnish with a fresh watermelon slice.

Pro Tips

  • Use chilled watermelon juice for better balance.
  • Drop the chile tincture directly into the glass not the shaker.
  • Add ice last to avoid splashing when pouring rosé.
  • Choose a dry sparkling rosé to avoid too much sweetness.
  • If fresh watermelon isn’t available, try cold-pressed juice.
  • Stir gently after adding rosé to keep the bubbles.
  • Use a large slice of watermelon for a more visual garnish.
  • Try a pinch of salt on the watermelon slice for contrast.

When to Serve

This Italicus Summer Spritz is a warm-weather drink through and through. Serve it at brunch, summer happy hours, or patio parties. It also works great as a welcome drink at a gathering easy to prep and looks great in the glass. It’s a nice change from a typical spritz, with more personality thanks to the chile and watermelon. It’s best cold and fresh, poured just before serving.

Which Liquor Brands to Choose

Italicus:

  • Italicus Rosolio di Bergamotto (only one you’ll need here)

Sparkling Rosé:

  • La Marca Sparkling Rosé (crisp and dry)
  • Mionetto Rosé Extra Dry (bright and not too sweet)
  • Gérard Bertrand Côte des Roses (adds citrus edge)

Chile Tincture:

  • Homemade Calabrian chile tincture (vodka + dried chiles)
  • Scrappy’s Firewater (if you want more heat)

Similar Cocktails

Italicus Summer Spritz

Italicus Summer Spritz

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Calabrian chile tincture, dry sparkling rosé, italicus cocktails, Italicus Liqueur, rosé wine, watermelon juice
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Italicus
  • 4 drops Calabrian chile tincture
  • 1 oz watermelon juice
  • Sparkling rosé wine to top
  • Watermelon slice for garnish

Instructions

  • Add Italicus, chile tincture, and watermelon juice into your serving glass.
  • Add ice and stir gently to chill and combine.
  • Top with sparkling rosé.
  • Stir to mix.
  • Garnish with a fresh watermelon slice.

Notes

Pro Tips

  • Use chilled rosé to help keep the drink cold and bubbly.
  • Adjust the tincture to taste 4 drops add a gentle warmth without too much kick.
  • Fresh watermelon juice works best; strain it for a smoother texture.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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