What’s a spritz?
A spritz is a wine-based cocktail made with prosecco, a bitter liqueur such as Aperol, Campari, or Cynar, and sparkling soda water (club soda, seltzer—the difference).
This recipe, from Hello Fresh’s Chef Carol England, adapts the spritz concept to a Mint Julep by adding seltzer.
“Spritz” is German for “squirt,” referring to the original soda siphons which squirted out carbonated water through a nozzle.
It is often called a spritzer in the U.S. (e.g., “I’ll have a wine spritzer”), but spritz (Spritz) is correct.
So get out the Bourbon, muddle the mint in a pitcher, and invite your favorite people to celebrate with you and a Mint Julep Spritz.
If you don’t like spice, you can omit the jalapeño syrup and substitute plain simple syrup.
If you do like spice, you’ll be able to use jalapeño syrup in all the ways we’ve included below.
1. MUDDLE the mint at the bottom of a pitcher until fragrant. Add the jalapeño syrup, Bourbon, and seltzer; stir to combine.
This is an infused simple syrup. It can be made up to a week ahead and kept in the fridge.
Simple syrup is “simply” a 1:1 combination of sugar and water, heated until dissolved.
You can infuse any flavor. Popular infusions include lavender, Meyer lemon, mint, and vanilla.
1. HALVE the jalapeño lengthwise, leaving the seeds and ribs.
2. COMBINE the water, sugar, and halved jalapeño in a small pot. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
3. REMOVE from the heat and allow to cool. Strain out the jalapeño. You can store the syrup in the fridge for a week or more.
> The Aperol Spritz recipe and origins.
Many people are familiar with simple syrup only as a sweetener in cocktails. Here are other ways you can use plain or flavored (infused) simple syrup:
*You can use the jalapeno slices as you like; for example, a small jalapeno atop each cocktail on a pick, or a halved or sliced jalapeño on top of the ice.