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blood orange fizz spritzer with rosemary , ice, slice and peel twist of blood orange

Blood Orange Spritzer

A bright, lightly bittersweet spritzer built with fresh blood orange juice, a restrained rosemary-infused simple syrup, and crisp club soda. Juicy, aromatic, and perfectly balanced — fresh citrus with depth and lift.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Drinks
Calories: 70
Ingredients Method Notes

Ingredients
  

ROSEMARY BLOOD ORANGE SYRUP
  • 50 g white sugar
  • 120 ml water
  • 1 sprig fresh rosemary small
  • item fine sea salt pinch
MOCKTAIL BASE
  • 240 ml blood orange juice freshly squeezed
  • 360-400 ml chilled club soda
TO SERVE
  • item ice
  • item blood orange slices
  • item blood orange peel twists
  • item sprigs of fresh rosemary small

Method
 

  1. In a small saucepan, combine the sugar and water. Heat gently over medium heat, stirring just until the sugar fully dissolves. Do not boil.
  2. Remove from heat and add the rosemary sprig and the pinch of fine sea salt. Let steep for 5–6 minutes, just until lightly aromatic. Remove and discard the rosemary. Let the syrup cool completely.
  3. In a pitcher, combine the fresh blood orange juice and 60–80 ml of the cooled rosemary syrup. Stir gently and taste. The base should be juicy and lightly sweet, not syrupy.
  4. Add plenty of ice to the pitcher. Pour in the chilled club soda and stir gently once or twice to integrate without killing carbonation.
  5. Pour into ice-filled glasses and garnish with blood orange slices and twists of blood orange peel.

Notes

  • Blood oranges vary wildly — start low on syrup or you’ll nuke balance.
  • Rosemary contact must be short. Pine cleaner = instant failure.
  • Salt should be invisible. If you taste it, you missed the point.
  • Fresh juice only. Bottled blood orange is flat and embarrassing.
  • Serve immediately. A flat spritzer is dead on arrival.