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Smoky Autumn Mezcal Spritz

Embrace the flavors of autumn with this smoky Mezcal spritz. The combination of Mezcal, Aperol, and sweet vermouth, topped with effervescent Prosecco, creates a cocktail that’s both vibrant and sophisticated. The smoky and citrusy notes make it a perfect drink for fall gatherings.

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Smoky Autumn Mezcal Spritz

Smoky Autumn Mezcal Spritz

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: Mexican
Keyword: Aperol, fall, fall cocktails, fall mezcal cocktails, mezcal, sweet vermouth
Servings: 1
Author: Paul Kushner

Equipment

Ingredients

  • 1 oz Mezcal
  • 1 oz Aperol
  • 0.5 oz sweet vermouth
  • Prosecco
  • Grapefruit twist
  • Smoked herbs for garnish

Instructions

  • Fill a snifter glass with ice.
  • Pour Mezcal, Aperol, and sweet vermouth over the ice.
  • Stir gently until the mixture is well chilled.
  • Top the cocktail with Prosecco or Cava.
  • Garnish with a twist of grapefruit and a sprig of smoked herbs. Serve immediately.

Notes

Pro Tips
  • Use a good quality Prosecco or Cava to enhance the flavors of the cocktail.
  • Smoked rosemary or thyme can be used as a garnish to add a deeper smoky aroma.
  • If you prefer a stronger smoke flavor, lightly smoke the glass before adding the ingredients.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Smoky Autumn Mezcal Spritzes open with the enticing aroma of smoked herbs and fresh grapefruit. The first taste reveals a harmonious blend of smoky Mezcal, bitter-sweet Aperol, and rich sweet vermouth, all elevated by the lively bubbles of Prosecco. Each sip is a refreshing yet complex experience, perfect for savoring on a crisp autumn day.

See also  Harvest Moon Applejack Cocktail
Smoky Autumn Mezcal Spritz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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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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