Rosemary Lemon Spritz
Rosemary Lemon Grape Spritz
A crisp spritz built on muddled red grapes, bright lemon, and a quick rosemary syrup. It pours pale pink, smells like a lemon grove, and keeps its bubbles thanks to a gentle stir and large ice.
Why this recipe works
Muddle, don’t puree. Gentle muddling releases juice without turning the drink murky.
Herb via syrup. Rosemary steeped in simple syrup gives clean, repeatable flavor without grassy bitterness.
Slow stir, big bubbles. One lift with a bar spoon integrates grape juice while preserving carbonation.
Ingredients (cups & tablespoons only)
Build (per 2 drinks)
- 1 cupseedless red grapes
- 4 tbspfresh lemon juice
- 4 tbsprosemary simple syrup
- 4 tbspvodka or gin (optional)
- —ice cubes
Top & garnish
- 1–1 1/4 cupsclub soda, chilled (or prosecco)
- —lemon wheels, rosemary sprigs, extra grapes
Recipe
- Muddle: Split grapes between two rocks glasses. Muddle 6–8 gentle presses to express juice.
- Add base: Pour in lemon juice and rosemary syrup (plus vodka or gin if using). Fill with ice.
- Top: Add chilled club soda (or prosecco). Give one slow stir from bottom to top.
- Finish: Garnish with a rosemary sprig and lemon wheel; drop in a grape or two. Serve immediately.
Aim for pale pink with visible grape pieces and lively bubbles.
Visual cues & texture
Color
Pale rose. If too dark, you over-muddled—strain out pulp and add more soda.
Fizz
Persistent small bubbles. If flat, your soda wasn’t fully chilled—add fresh ice and a splash more soda.
Herb aroma
Bruise rosemary before garnishing to release oils; don’t over-steep in the glass.
Mixing & balance (why the order matters)
Fruit first. Muddling under liquid can splatter and dull color; do it in an empty glass.
Acid before bubbles. Lemon and syrup coat the grapes so their juice blends once topped.
One slow stir. Keeps carbonation while lifting flavor from the bottom.
Rosemary syrup (fast)
- Make: Simmer 1/2 cup water + 1/2 cup sugar until clear. Remove from heat; add 2 small rosemary sprigs. Steep 10 minutes, strain, chill.
- Keep: Refrigerate up to 2 weeks.
No time? Rub a rosemary sprig between your fingers and stir 1–2 tsp sugar directly into each glass before muddling.
Common mistakes (and quick fixes)
- Too sweet: Add 1 tbsp lemon juice and a splash more soda; stir once.
- Bitter herb note: You steeped rosemary too long. Use fresh syrup and garnish only.
- Muddy look: Over-muddled. Fine-strain half the pulp out and refresh with soda.
Substitutions & variations
Mocktail
- Skip spirits; use club soda or non-alcoholic sparkling wine.
Gin or Vodka
- Gin reads more herbal; vodka keeps the fruit forward.
Grape & Berry
- Replace half the grapes with blackberries for deeper color.
Any change shifts sweetness—adjust syrup a teaspoon at a time.
Serving & glassware
- Short rocks glasses show the color and hold ice comfortably.
- Use clear, hard ice for slow melt and better sparkle.
Batching & make-ahead
Party base (8 drinks)
4 cups grapes + 1 cup lemon juice + 1 cup rosemary syrup + 1 cup vodka or gin. Muddle grapes in a pitcher, stir in liquids, chill. Pour 1/2 cup base over ice and top with soda to serve.
Pre-chill
Keep soda and glasses very cold; fizz lasts longer.
Hold
Don’t add soda until serving. Base keeps 24 hours refrigerated.
Equipment notes
- Muddler or the back end of a wooden spoon.
- Fine strainer if you prefer fewer solids.
- Microplane for an optional lemon zest cloud on top.
Nutrition (estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Carbohydrates | 23 g |
| Total Sugars | 21 g |
| Serving Size | 1 drink |
Alcohol adds additional calories if included.
Storage & leftovers
- Base (without soda): Refrigerate up to 24 hours; stir before using.
- Finished drink: Serve immediately—bubbles fade quickly.
FAQ
Can I use white grapes?
Yes. Flavor is lighter and color will be pale gold—reduce syrup by 1 tsp if they’re very sweet.
Prosecco or soda?
Prosecco gives more body and sweetness. Soda keeps it crisper and lower-alcohol.
No time for syrup?
Use 3 tbsp sugar + 1 tbsp warm water split between glasses; muddle directly with grapes and add a small rosemary sprig for aroma.
Bartender notes
- Don’t shred the rosemary. It turns bitter; use as garnish only.
- Large ice. Slower melt keeps the spritz lively.
- Taste once. Grapes vary—balance with a teaspoon of syrup or lemon to finish.
- Photogenic tip. Freeze a few grapes and drop them in—built-in chill and color pop.