Vodka Spritz

Cool a wine glass of your choice by filling it up to almost three quarters full with ice cubes. To speed up the process you can turn the ice with the bar spoon (the classic bartender spoon with a long and twisted handle).

Dose the jigger with 1 1/2 OZ (45 ml) of squeezed grapefruit juice and pour into the glass.

Dose with jigger 3/4 OZ (22.5 ml) of brown sugar syrup and pour into the glass.

Dose the jigger with 1/2 OZ (15 ml) of homemade bitters and pour into the glass .

Dose the jigger with 1 OZ (30 ml) of vodka and pour into the glass.

Pour champagne straight to the top of the glass, until full.

Gently emulsify the ingredients with a bar spoon.

Garnish the cocktail with a slice of grapefruit using fruit tweezers.

Finally, add fresh thyme using tweezers.

History

This cocktail has no real history, it's a twist on the classic Spritz. There is no official version, each bartender offers his/her own combinations and variations.  

Variations

There are different variations based on where you move on the territory that the I.B.A. allows, but starting from the official recipe, you can replace the Aperol with Campari, Cynar or another drink, according to your personal tastes. The ratio of the various products and the preparation are the same, the main ingredient is simply replaced.