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Cocktail of the week: the Portobello spritz – recipe

Select is the aperitivo of choice for bitters connoisseurs worldwide, especially in the Veneto region of north-east Italy, where this blend of 30 botanicals – rhubarb root and juniper among them – has been popular for the past century. It is well worth seeking out, but if you can’t get hold of a bottle, substitute with Campari or Cynar.

The Portobello spritz
Serves 1

25ml Select
25ml dry vermouth
1 dash honey syrup (made from 50:50 honey and water)
Sparkling wine, to top – British, ideally: we use Nyetimber, from West Sussex
1 lemon wedge, to garnish

Pour the Select, vermouth and syrup into a chilled highball glass and stir gently to combine. Top up with sparkling wine, garnish with the wedge of lemon and serve.

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