Inverno Spritz (Select Oyster Bar)
Q&A: Alex Saenz of BISq
Tableside with a Somm: Island Creek Oyster Bar
Inverno isn’t a word you’d typically associate with something light, refreshing, and fruity—after all, it’s Italian for “winter.” But the Inverno Spritz at Select Oyster Bar somehow embodies all of the above.
The drink was originally conceived during the colder months as a way to peddle a light and classic Italian aperitivo, no matter the season. “We wanted something light that had wintery aspects to it—the pomegranate, the orange—something that was citrusy,” says bar manager Gina Richard.
The resulting cocktail became a hit, and has remained a customer favorite long after the spring thaw. It’s not difficult to see why: Housemade pomegranate grenadine lends it a big, berry-forward flavor backed by the bitterness of Campari and the dryness of Curaçao. A topper of sparkling wine—Select uses cava—solidifies it as a spritz, though a pinch of salt and a dash of orange bitters prevent it from overshadowing the rest of the citrusy drink.
Enjoy its flavors on a roof deck or patio, safely knowing you’ll love it just as much when the temperature dips down again too soon.
½ ounce Campari
½ ounce lemon juice
½ ounce Pierre Ferrand Dry Curaçao
½ ounce grenadine*
1 dash Regans’ Orange Bitters
Pinch of salt
2 ounces dry sparkling wine, for finish
Orange twist, for garnish
Combine ingredients in a shaker filled with ice and shake until chilled. Double strain into a champagne flute and top with dry sparkling wine. Garnish with orange twist.
*Grenadine(yields about three cups)
2 cups pomegranate juice
2 cups sugar
2 ounces pomegranate molasses
8 dashes Regans’ Orange Bitters
Combine pomegranate juice and sugar in a saucepan and bring ingredients to a simmer on the stovetop, stirring to combine. Reduce heat to low and stir until sugar has dissolved. Remove from heat and stir in molasses and bitters. Store in a sealed container and refrigerate. Keeps up to two months.