Reconstituted VERgin (Botanical alternative to the Aperol Spritz)
The Reconstituted VERgin is a lovely multi-layered botanical spritzer with notes of herbs, spices, seeds, bark, mint, and the sparkle of Prosecco. Light and perfect summer cocktail. Bubbles and Botanicals make this cocktail mysterious and complex – just like my love life.
It’s a little-known FACT….TRUTH…. OK, ABSTRACT CONCEPT, that if you haven’t had sex in 6 months, you are a virgin all over again, and there is conjecture that this magical and earthy elixir may pave the way! And if it doesn’t, well it is still absolutely delicious and fresh.
Move over Aperol Spritz- the Reconstituted VERgin has a lot more moxie, and she is coming for you!
What is a Spritz or Spritzer?
A spritz is a wine -based cocktail, commonly served as an aperitif in Northeast Italy.
The spritz has its origins in Veneto, Italy. The spritz originated during the 1800s when Austrians visiting Italy would “spritz” or “splash” soda water into the wine glass to make the wine lighter and more to their taste. Commonly, a spritz is enjoyed as an aperitif before a meal, or as a digestif after a meal. It helps to aid digestion.
Ingredients generally consist of prosecco, digestive bitters and club soda The spritz cocktail recipe typically features the sweetness of wine and a more bitter liqueur like Aperol, Campari, or Cynar,
The Aperol Spritz has become a staple for cafes in Italy. This Spritz has an aromatic citrus taste. The refreshing and zesty bittersweet orange and herbs perfectly complement the subtle sweetness, and delicate bubbles of Prosecco.
Try the Reconstituted VERgrin, and you will add it to the top of your Favorite Cocktail list. Leave a review and let us know if you feel like a NEW WOMAN!
- 3.5 oz Prosecco
- 1 oz Ver Liqueur
- 1.5 oz Aha Watermelon-lime sparkling water
- 1 tsp Agave
- 1 Rosemary Spike
- 1 Small chunk Granny Smith Apple
- Mix all ingredients and stir until agave has dissolved.
More on the Spritz
The spritz originates from the Veneto region of Italy, where Prosecco comes from. In the 1800s Austrians began diluting Italian wines with a splash or spray of soda water to make the wine lighter and more to their liking. The spritz cocktail grew in popularity. Aperol has been around since 1919, but didn’t become a global phenomenon until a 1990s campaign that virtually relaunched the orange liqueur. The cocktail gained more notoriety when Rebekah Peppler, of the New York Times said, ‘The Aperol Spritz is not a good drink.’ She went further to call it a “Capri Sun after soccer practice on a hot day. Not in a good way.” The piece spurred a passionate reaction. The internet was outraged by her Spritz takedown. Maybe, in this case, any press really is good press, because it has since found a large following.
Italians especially love the cocktail during the pre-dinner Apertivo hour.
The Reconstituted VERgin is not sweet and fruity. It is best described as well-balanced, earthy, and refreshing with robust sparkle and aroma.
VER is an interesting Liqueur from a Eugene, Oregon Distillery:
Think of this spritzer as an herbal and bubbly feel good blend. The reconstituted VERgin would be perfect over ice or straight.
Beautiful garnishes can include rosemary, rose buds, or fresh lemongrass, douglas fir needles, or even a branch of juniper berries – and the aroma!
An earthy spritz cocktail is really nice with small plates. Here are some of our favorite small plates to enjoy with your new favorite, the Reconstituted VERgin:
It looks great and sounds delicious! will try tonight. thank you also for the story on the origins of the spritz. It is fun to read.