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Ruby Vermouth Spritz

The Ruby Vermouth Spritz is a vibrant, refreshing cocktail that combines red vermouth with the bright, citrusy taste of ruby red grapefruit juice and a hint of Angostura bitters. Topped with seltzer and garnished with fresh grapefruit and rosemary, this spritz is a light, aromatic drink that’s perfect for any occasion.

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Ruby Vermouth Spritz

Ruby Vermouth Spritz

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Angostura Bitters, Grapefruit, grapefruit cocktails, red vermouth, Rosemary sprig, seltzer cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 ounces red vermouth
  • 2 dashes Angostura bitters
  • 1 oz ruby red grapefruit juice
  • Seltzer to top
  • grapefruit wheel for garnish
  • rosemary sprig for garnish

Instructions

  • Fill a wine glass with ice.
  • Pour the red vermouth and ruby red grapefruit juice over the ice.
  • Add 2 dashes of Angostura bitters, then top with seltzer.
  • Stir gently to combine the flavors.
  • Garnish with a grapefruit wheel and a fresh rosemary sprig to enhance the aroma and presentation.

Notes

Pro Tips

  • Use freshly squeezed ruby red grapefruit juice for the best flavor and brightness.
  • Lightly bruise the rosemary sprig before garnishing to release its aromatic oils.
  • For a sweeter twist, add a small splash of simple syrup or honey.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Ruby Vermouth Spritz has a balanced and refreshing profile, with the slightly bitter red vermouth complemented by tart grapefruit juice and the depth of Angostura bitters. The seltzer adds a gentle fizz, while the rosemary and grapefruit garnish enhance each sip with fresh, aromatic notes. Perfect for a relaxed, elegant drink!

See also  11 Most Popular New York Seltzer Flavors to Try
Ruby Vermouth Spritz
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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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